Dandelion blossoms can be used to make a delicious light wine.
Dandelion wine is a variation on fruit wine that is made by combining dandelion petals with sugar, acidic juice and other ingredients. As a non-grape wine, it is a light wine choice for a meal and well suited for a summer evening. It is also a perfect way to make use of dandelions that spring up in your yard. The process of making dandelion wine requires about three weeks, including prep work, cooking time and fermentation. It is essential that you use only dandelions that haven't been sprayed with pesticides as the wine-making process will not eliminate these chemicals Add this to my Recipe Box.
Instructions
1. Bring 1 gallon of water to a boil in a large pot.
2. Rinse the dandelion blossoms throughly before adding them to the boiling water.
3. Boil the dandelion blossoms for 4 minutes.
4. Remove the dandelion blossoms from the water and turn off the heat. Allow the water to cool to 90 degrees before adding the remaining ingredients.
5. Add the yeast, sugar and fruit slices to the water and stir well.
6. Pour the mixture into the fermentor and secure the fermentation lock.
7. Place in a cool area, away from sunlight for 12 to 14 days. When the mixture stops bubbling, it is ready for the next step in the process.
8. Strain the wine through cheesecloth and pour into canning jars.
9. Seal the lid on each jar of wine and store them for at least one week before drinking. As with many wines, the taste will improve the longer it ages.
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