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Ready In21 d 1 h 10 m
Original recipe yields 32 servings
A few notes on what's wrong with this recipe: 1) Double the amount of dandelion flowers. The flowers are best picked at mid-morning to mid-day. When preparing them remove all the green, especially the green stalk which is very bitter. Most of the green sepals should be removed as well, but if a few get through that's fine, they'll add some body. 2) Allow the flowers to steep for 2 days, not 4 minutes. Keep the pot covered during this time. 3) After 2 days strain off the flowers, add the remaining ingredients except the yeast, but as others have noted only use half the sugar. 1-2 lbs (2-4 cups) of sugar will be plenty, depending on how dry or sweet you like your wine. 4) Bring it back to a boil for 10 minutes and then put the liquid into your sterilized primary fermentator. After it has cooled to roughly 30 C or 90 F add the wine yeast (not baker's yeast, although that might do in a pinch) and the fermentation lock. When the bubbling has mostly subsided (10-14 days) remove the liquid from the lees and rack it for 2 months before bottling (unless you like exploding bottles). Like all wines, it's best if it's aged in the bottle for at least a year, although there'll be a noticible improvement after just 6 months.
It was great
This was a bit sweet, but I can tame that next time - easy to make too! I'm going to experiment with this next time, I like it alot. Thanks for sharing!