Dandelion Wine

Dandelion Wine

10
Elle 90

"This very old recipe utilizes the bane of homeowners: the dandelion! I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed."

Ingredients

21 d 1 h 10 m {{adjustedServings}} servings
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Directions

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  1. Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
  2. Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.
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10
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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, especi...

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!