I had been asked about a Dandelion Wine recipe someone was wanting to try to make. Here is a recipe that I found in one of my books.

Ingredients:

  • 7 cups Dandelion petals
  • 1/2 pint white grape concentrate or 1 pound light raisins
  • 1 gallon Hot Water
  • 2 pounds sugar
  • 3 tsp Acid Blend
  • 1/4 tsp Wine Tannin
  • 1/2 tsp yeast energizer
  • 1 campden tablet crushed
  • 1 package wine yeast

Instructions:

Starting Specific Gravity 1.090 – 1.095

Cut off and use yellow petals only when flowers are fully opened. Avoid any plants that were sprayed and discard all green parts as they impart bitterness to the wine.

  • Wash and drain petals.
  • Put petals in nylon straining bag or cheese cloth (add in shopped raisins if using.). Tie and put in primary fermenting bucket.
  • Pour in Hot water, sugar and all other ingredients EXCEPT the wine yeast.
  • Cover primary. I use a hand towel and tie it on top of the bucket to help keep fruit flys out.
  • After 24 hours, add in wine yeast and recover.
  • Stir daily and check the Specific gravity with hydromter. Slightly press nylon straining bag or cheese cloth.
  • When Specific Gravity reaches 1.040, strain pulp lightly and discard pulp. Syphon in to 1 gallon glass jug and attach air lock.
  • When Specific Gravity reached 1.000, syphon off sediment in to clean 1 gallon glass jug. If you have both jugs going, syphon in to clean bucket and then back to glass jug.
  • Syphon again in 2 months before bottling. You want the wine clear.

To backsweeten so it is not dry you can add sorbate so the yeast doesn’t start the fermentation process and add sugar syrup to your taste.

To make a sugar syrup use 2 cups white table sugar and 1 cup water and heat on stove until sugar is dissolved. As you add keep taking a Specific Gravity reading.

Cheers!

 

 

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