I believe grandma used bread yeast, and the old book “How to Make Wine in Your Own Kitchen” (1963) includes a number of recipes with a slice of bread or small amount of wheat biscuit cereal paired with bread yeast for fermenting. Washing them makes them close up IMMEDIATELY, which makes processing them much more difficult. Ferment for three or four days then transfer into a demijohn using a sterilised sieve and funnel. Love your post, Thanks for stopping by, Jennifer. If you use wine yeast as recommended in the recipe, you should end up with around 12 to 13 percent alcohol. By using just the petals and the zest, this version is a lot less “foxy” than the wine my mom used to make. 2) Bring the water to a boil and pour it over the flowers in a large pot or crock. Can you used dried dandelion flowers instead of fresh? I have reached the stage of balloons on the bottles. Now that’s a blog post right there. Could be. Filed Under: Recipes, Wildcrafting Tagged With: dandelion cookie recipe, dandelion recipes, dandelion wine recipe, dandelions, herbs, homemade dandelion wine, Natural Health, recipes. No emotion is spared: joy and terror, tragedy and hope, all wrapped up in prose that is so beautiful it hurts. Once they close, it's tough to get the petals off. […] in cornmeal and fried, the blossoms taste very similar to mushrooms. The taste of this dandelion wine is rich, golden and warming – more like a good brandy than a wine. What type of yeast do you use? That’s okay. 1) Can I reduce the sugar, as I like dry to semi dry wine? Apparently, it sounded like there were bombs going off or they were being shot at. I think a home made gingerale along these lines would be super, although I wonder how one could incorporate raw honey and less/no sugar? Anyway, despite the sketchiness of his character—both literally and figuratively —the Lonely One has no small job in Dandelion Wine: he represents death itself. First off, this is best made with fresh flower petals. I haven’t experimented with other fruits, so I don’t know what the flavor of a substitution would be like. I’d like to ask whether in a separate saucepan with a little extra water I can whizz up and boil the raisins, oranges and lemon flesh so that I can get all the contents straight into my air-locked container (demijohn x2)? Leaves can be eaten as salad greens or steamed with beets, flowers are used to make dandelion wine, roots are boiled and steeped in a tea or roasted and made into a coffee substitute. I’m concerned about the preservatives, dyes, and pesticides used to grow boxed grapes. Thank you! As long as one doesn’t mind results that might be a little “foxy” at times, there’s no reason not to experiment. It would be much faster to take apple cider vinegar and infuse the blossoms in it for a few weeks, and then strain. I’ve seen it several ways. The end product is not very sweet. I am interested in trying this recipe and I just picked several quarts of dandelion flowers. Thanks for the info. Thanks in advance for your help. Indoor and Outdoor Charts ». Thanks. Citrus and blueberry are a classic pairing, so if you wanted to experiment, I’d probably start there, but I’m not sure how the blueberries would play off the raisins. Just curious to know if there is a guide line as to how long they will be inflated? Most places give back like 15c for bottles, so offer them a quarter or something. What’s the easiest way to get the goat pee off the flowers? I also plan to do some part of my wine using spring birch juice instead of water to bring additional forest note. As an added bonus, you constantly crack me up… goat-pee-free zone! I forgot to let the mixture cool before I added the fruit and wine yeast. I left ALL the sepals on and there was no bitterness at all! I have dandelions but not enough at one time to make wine and I refuse to pick them anywhere near any roads. Hi Steve. Was your crock well cleaned? Wild yeasts, although traditional and potentially bumping up medicinal qualities in the brews, can be a little tricky. This is because the dandelion is really a species-complex with over two hundred micro-species in this country alone. Mine reminds me of Buckwheat honey. Now that I have them steeping I came back and read through the comments. I wasn’t sure if they were supposed to be saved and put back in the crock. Will this work with the smaller dandelions? My neighbors all think I am some kind of nut because I am always picking dandelions. They are everywhere, 3 quarts didn’t put a dent in them lol. During fermentation in a large crock covered with a towel, my liquid reduced to about half (I live in a dry climate) – I’m wondering if I can add water or something? I suspect others are curious to see if it can be saved, too. . We’re fermenting now and the fruit is sitting on top the bubbles, should I stir it back into the liquid? Between body temp and room temp is an easy safe range. Even in our yard I can never tell where we’ve picked. Thanks. So about 2 months since starting. I am not used to U.S measurements so I ended up picking about twice as many dandelions that I needed, oops. (She passed away in January 2010, and we hadn't made wine together in many years.) You were not kidding when you Facebooked about the Dandelions. full title Dandelion Wine. Is this bad? If I’m pulling the petals and they are starting to look white and fluffy at the base, are they too old to use? Allow to ferment in the carboy for 2-3 months, and then rack into the bottles. Make sure to store in a location where the mess will be contained if it explodes (the top blows off – the swing top bottles are unlikely to shatter except under extreme conditions). ★☆. It’s much more aggressive, and can take the alcohol count higher than wild yeast before dying off. I’ll be doing here in northern California! Thanks for the recipe & I’m in the middle of the process here myself. And did you throw them away after that? Learn chapter 1 dandelion wine with free interactive flashcards. Things have been a little crazy around here and we don't drink much, so I was hoping to hit it with some of my girlfriends, but it just hasn't happened yet. Fit a bubble trap and allow to ferment for a couple of months, rack-off into a fresh demijohn and leave until clear then bottle. I'm having fun with this recipe, thanks so much for posting it!Lastly, have you ever made Dandelion Wine before? The raisins help to balance the flavor of the wine and improve fermentation, so I wouldn’t skip them. Sarah – thanks for sharing the links. I usually process strain and add the lemons and oranges on the third day, but if it’s extremely hot and humid in your home, straining and adding fruit after two days may be better, to get the yeasts in and start the fermenting sooner. Is this your preference? By this point the yeast should have eaten itself to death (consumed all the sugars), so I’m not entirely sure what’s going on, unless the balloons are thick and not leaking the CO2 out. Part 1 (Greens) – that will help you with these measurements and any others that you encounter. At no point should the recipe be greasy, although during the initial ferment of the petals the surface may look a little slimy. The petals from enough complete dandelion flowers to loosely fill a gallon container4.5 litres of water1.5kg sugarZest and juice of 4 lemons500g raisins, chopped or squashed by putting in a carrier bag and pounding, or 200ml can of white grape juice concentrate1 sachet of white wine yeastYeast nutrient. thank you so much for letting me know! Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. Or is that the way they look all the time? Is there a good way to clean the flowers to make sure they aren’t covered in… business? Required fields are marked *, Rate this recipe Many dogs do have the favorite spots that they like to mark, so you can tell by damaged foliage, but it’s not always obvious. Great pictures, Laurie. Without our readers, it’s just me yammering to myself on the internet. I don’t know how I can phrase it more clearly, as I already have “I aim for 3 quarts of yellow dandelion petals” in the post. First of all you need to pick your dandelions. We make our own and I thought it might add a different flavor. The petals are on day 1 of the three day steeping. I've made grape wine and it took 2 to 3 weeks for it to be ready to drink. lol – 4 acres could be a lot of dandelions. Love love love! It took weeks for the fermenting to stop. In the early 1970’s I made a very similar recipe of Dandelion Wine from a 1948 Culinary Arts Institute Cookbook. They have only a small opening at the top but I could still funnel in a viscous mixture as opposed to solids. I decided to come and ask you how it is supposed to smell after the 3 days of steeping. Think classic wine cellar conditions. Everyone has different ideas, sometimes confusing. time and place written Written over a twelve-year period from 1944 to 1956. date of first publication Parts were published as short stories as early as 1951 but the entire novel was first published in 1957. The wine start should be stirred vigorously daily with the sugar and fruit added. Do you generally have mold issues in the house? Part 1 (Greens), Dandelions: Friend or Foe? We used to sit on a board that lay across the just-ending fermenting concoction for the promise of a shot-glass full of this wine. I left it another day and the temperature spiked. I was thinking of a moist fruit loaf. Again, it’s very easy for bacteria to creep in. ahhhhh you fixed it!!!! Hi I do allow some to go to seed in some safe places so I can have the greens. My wife and I decided to make your recipe, we also read it wrong and put in 3 quarts of plucked petals. Quarts ? Another question I forgot to ask. Hi I was wondering if instant yeast would work has I’m having a hard time finding champagne yeast. Cover with a towel to keep dust out and let steep for three days. Thanks. A carboy is the container that you use to hold the liquid, so yes, you need and airlock and a carboy. ie. I don't rinse the blossoms, though they are sterilized during the first part of brewing. I started making my wine back on April 8th. I used a flour sack towel with elastic band to cover the pot while steeping. After 3 days of steeping, I’m really surprised by the smell. Do I need to move it to a larger stockpot for fermenting so it doesn’t run over? I also love to find ways to incorporate wild weeds and herbs into everything. I am currently steeping the petals One thing I noticed… I've never made any kind of wine before, just kombucha, so I read the directions before going out to harvest. That should be fine. I;ll let you know how it turns out. If you think anyone (seems a lot of people talk about having an abundance of dandilion) still have any they would pick and sell – not sure if there are any strange restrictions on sending flowers or if freshness would be compromised, etc. Laurie, you tutorials are absolutely the best!! I always try to treat others like I would want to be treated. I personally like to stir daily, but many do not, especially those who are concerned with wild yeast getting in the brew. Dandelions shut up shop for the night by closing their petals and will even do this after being picked, so you will need to start your wine the very moment you get home. We followed a recipe from RGladstar on 4/21 and used 2 c sugar. I want to preserve the wine obviously, but I don’t want to inhibit the fermentation that would make it fizzy…, Lots of questions, I know. They will continue to grow for a few more weeks, Making this recipe again Thanks so much for posting it. I’ve got a one gallon crock so it is full to the brim. How do you know when it’s ready for bottling? Hello! Once the vigorous fermentation of the initial ferment is done, switching to an airlocked carboy in a cool location for aging would be good. Can I add another packet of wine yeast now that it is cool? 1) Still very turbid so there must be more yeast floating around despite letting it stand for several weeks. My mother used to make it when I was a little girl. Would it be insane to add some simple sugar to it? There were a couple of parts of the instructions I wanted some clarity on. I’d love to be able to buy them instead of the hunting and pecking (picking!) The petals, being petals, don’t tend to pack quite like either brown sugar or chocolate chips. Although I may keep ahead of them with the mowing since I am mowing and blowing the grass into long swaths to rake up and mulch the garden with this year. I just found this online. There should be no problem with substituting homemade raisins if you have them available. ★☆ Although the wine can be consumed at 6 months, the flavor mellows with age and becomes much less foxy and harsh. Hello, it appears as though most things are covered especially with all the questions and answers, great job on it all. I mean, they gotta go in the water anyway, right! The genus is native to Eurasia and North America, but the two most commonplace species worldwide, T. officinale (the common dandelion) and T. erythrospermum (the red-seeded dandelion), were introduced from Europe and now propagate as wildflowers. After two or three days (shipping time), they turn white and try to go to seed. Hi Laurie, This batch made five bottles of wine. Though your recipe does not specify it appears that you use golden/yellow raisins for your batch. My front yard is covered in dandelions– now I know I can drink them. Dandelion petals make a wonderful jelly. If you were closer, I’d share my flowers. As an experiment, if the batch is big enough, you could try sugaring half and bottling half. And I want the best flavor. Any chance I could use your first reading to get a ballpark for when I test it? Sharon. It’s best not to have too much air space above the wine once you move it into a closed vessel. With only a small space above the wine, the fermentation process can fill that gap with carbon dioxide, helping to prevent spoilage. Thank you so much for you wine instructions ..I tried making dandelion wine in 1973 using your crock method. Ok. I’m scared about bottling!! Cover with a towel to keep dust out and let steep for three days. Alternatively, you could bottle and use the balloon trick – just make sure there’s plenty of room in the balloons. “Cool” should be cool enough that you don’t kill your yeast. Laurie, this is incredible. I’ve never had a problem with spoilage or the yeast taking off and working it’s mojo. Notify me of followup comments via e-mail. Dandelion Wine stands out in the Bradbury literary canon as the author's most deeply personal work, a semi-autobiographical recollection of a magical small-town summer in 1928. A fantastic excuse for some winemaking. Well most people I know substitute maple syrup for honey in their mead recipes.”. Great work Laurie. Yes, as long as there is room in the fermenting vessel and you give it all enough time to age. I made this last year and everyone loves it. Best ever memories of childhood!! Also, should the fermentation take place in a dark/dimly lit room, or will it be fine in a normally lit room? Yes. There is a boy and his brother, awakening to consciousness of the enormous scope of being alive. You bet! I’ve read you add sugar syrup once the fermenting has stopped entirely and right before bottling. At least the flowers are easy to pick (more than can be said for gorse flowers) and the gallon of blossoms needed can be collected in 20 minutes. LOL! If you have ever eaten a dandelion leaf or tasted the white sap of the stem you will know how bitter this plant is. Take off the balloons and let the trapped CO2 out and put them back on. I don’t use sulfites or yeast nutrient with this one, just the recipe as stated. => Printable Dandelion Wine Labels. 2) the liquid doesn’t fill the carboy entirely. Does it matter which sort of yeast do you use? The floating bread was commonly used in combination with bread yeast, or as an assist to catch wild yeast. I’m personally not a fan of long term storage in plastic, but I suppose if it’s food grade you could probably do it. 3)  Prepare the oranges and the lemon. Wondering if you have any advice/tips. Technically, yes, you could bottle in them, but from what I’ve seen on the wine making forums, folks wouldn’t recommend aging in them because the gasket may give out over time. Thank you so much for this recipe! Currently in the process of making my first batch, thanks for the awesome recipe! Recipe looks super fun and my (2) quarts of petals are steeping currently. See if they reinflate again. Which if I figure correctly is about 12 cups of blossoms. My question: Is the measurement of blossoms to be packed such as brown sugar or loose such as chocolate chips? Thank you for your reply. I’m especially impressed that you’ve remained so actively engaged with your audience since you posted this ten years ago!! Also, I plan to rack into a carboy once the fizzing is done. Repeat three times. Things were skipped in the recipes because it was assumed that everyone making it knew the other parts. For a clearer wine, rack to a carboy after the initial ferment. For long term wine storage, a cool, dark location is best. Just to warn you – the greens will make the resulting brew much more bitter. Hi there! It's going to be tough to wait six months to try it. They don’t recycle glass in my area, so I get them for free. Or should I add more water to the steeping? Glad you enjoyed it. Bradbury wrote a stage adaptation of Dandelion Wine in 1988. We are very excited to taste it . If you age in a carboy or other fermenter for 6 months or so before final bottling, fermentation should be largely complete. I just left it in the carboy to settle out.Siphoned now, it tastes like wine, a little sharp, but I think in the right direction. For a single batch, it would be oversized. Zest (finely grate) about half of the rind and peel the rest off in very thin strips. Douglas was just a typical twelve-year-old boy, who lived to play, run around and do what any other twelve-year-old would do. On the counter is fine. It won’t start bubbling immediately, but should be active by the next day. I now have enough for another batch. (I don’t recommend this.) I wanted to give them as Christmas presents but now I am a little concerned. Absolutely! Clean the fermenting bucket thoroughly using a campden tablet, pour in the mix and cover until cool. Interesting . Also, could I add chamomile petals as well for additional health benefits? Any other options/tips would be appreciated for measuring the alcohol level. Oy. This recipe has been reliably smooth, although it does pack a kick. 3) How might I make this into a sparkling wine? First off, people protect resources that they use. What great, timely recipes and ideas. 1- If you are concerned about turbidity, rack and filter through a coffee filter to remove more of the lees. I wonder if you can make dandelion jelly. Wondering if you can help since I’ve scoured the internet now and can’t find a clear answer. My Grandma’s recipe is NOT complete – and I would never have attempted making this without your help! For most who do it, it’s a hobby that they enjoy, so they’re willing to spend the time on it. If you are inclined to do so, the simplest option with be adding a little sugar syrup or the white grape juice and placing the wine is swing top bottles. Once it’s done I’d like to out it into bottles and cork them off. I did this to my elderberry wine 2 years ago. Some of the commercial yeast strains can be pretty vigorous, so that’s not terribly unusual. Either invest in the commercial cleaners (they’re not very pricey and a little goes a long way), or simply wash as well as possible with regular dish soap and hot water. I’ve never run into that much liquid drop. It will take time for all the wine to work through the filter (hours), so plan accordingly. Many hands make light work. The commercial yeasts are bred to hold their own and crowd out the competition. Yep, they are a fleeting beauty. Question: I just finished steeping my flower petals for three days as instructed. I wouldn’t recommend vinegar for sterilization, as that might lead to introducing vinegar producing bacteria into your wine – so you’d end up with vinegar instead of wine. Unit Converters is a personal favorite. I'm so very glad I can leave a comment now! Marilyn, I accidentally used 4 pounds of sugar instead of 3! Dogs aren’t cooperating! They have those rubber seal gaskets and the wire that pops down to lock the lid down. A lot of the brewing websites have them for sale, pointing out they are pure glass with no ink/lead. PS. Pot lid? I am at the – boil the dandelions and strain. I’m drawing a blank on what they’re called. Allow to ferment in the carboy for 2-3 months, and then rack into the bottles. Yikes. I just picked up a 20qt porcelain enamel stock pot from Meijer for great price, even came w a canning rack. Linda & Karen. I just love dandelions. Thanks a lot for such an exhaustive description. You only need one pack per batch, so it’s 63 cents worth of yeast. I got the bubblier attachment for the gallon carboy and it stopped bubbling, I guess weeks ago. So I measured after plucking. WOW!!!!!!!!! Can you let me know how many regular wine bottle sized bottles this recipe results in? There is little research to support the use of dandelion for lowering blood … Thanks…looking forward to trying this. I decided to roughly meet half way and go with two quart jars of packaged petals! I haven’t tried it because of the higher risk of accidentally making a batch of vinegar, but in the original version of Wild Fermentation, the author reserves about half a cup of petals to add until after the wine cools. I have to admit the dandelions are smelling a bit cheesy after three days of steeping, but i am plunging on, hoping for the best…. Not a very physically fit person, but it didn't really seem to … Maybe a friend wouldn’t mind you harvesting? Hello Laurie, this is awesome, my grandpa made many wines out of fruits, I was too little to remember what all he used but remember the large dijon glass bottles. Good luck, Roxanne. So lovely to find this kind of support online! It’s a country wine, so measurements may be less than precise and still end up with a drinkable product. When we get dandelions, we get LOTS OF DANDELIONS! Simi , here is a recipe for Dandelion Jelly ! Dandelion Wine is the tale of a small-town summer in 1928, told through the eyes of the colorful characters who inhabit it. How exciting! There aren’t that many suppliers here in Russia, and it easily might be unavailable. The water was about a 2 inch level on the crock ..So now I get to try again . It sounds like your yeast is still quite active, so burp the balloons as needed. Sure helps to have some helpers to pick all those dandelions and help clean them. To add an extra layer of safety (and get a clearer wine), instead of moving to bottles with balloons on them, you can go to a gallon carboy and ferment in that for six months before racking into bottles. Cover those with the gallon of boiling water for steeping. It’s been a joy taking on this challenge! Is that long normal? Between the alcohol content and the lack of sugars as the brew ages, the yeast does die off over time. Thank you. Dissolve the sugar in the flower water. I’m going to try strawberry- rhubarb next, and then maybe lemon balm. Picked dandelions and picked off the yellow flower stems to have 3 quarts Everyone that got it for Christmas wants it again. Now it doesn’t seem to be bubbling (I think I killed the yeast). Please can you tell me how much yeast is a “package” of yeast in weight terms. Dandelion wine making is an important part of the home-brewer's calendar, and it's a wonderful drink. It’s also known as 4 cups or 32 fluid ounces. As a country style wine it’s pretty forgiving. I highly recommend getting help to pluck petals, if you can talk anyone else into it. I’d appreciate hearing how it works out if you think of it when it’s ready. If i’m traveling to collect Dandelion flowers what do you recommend storage wise to keep them from wilting? Cork and let it age and it will mellow out over time. Glad you were able to improvise successfully. lol I should have removed the balloons months ago. There are a couple of issues with shipping dandelion flowers. I’d expect them to settle in a few weeks, but sometimes they stay active longer. The initial aggressive bubbling that nearly forced the fruit out of the crock has subsided somewhat, but it is still very active. Many winemakers add a little honey to a wine to give it a mellow but sweet finish, as honey contains a number of sugars and not all of them are fermentable. Also, how do we know when the wine fermentation is done? Boil the water and pour over the petals. Dandelion Wine stands out in the Bradbury literary canon as the author's most deeply personal work, a semi-autobiographical recollection of a magical small-town summer in 1928. What can I do, please? Also, I’m using organic mandarin oranges, the only organic oranges I could find. Is it normal for it to vary so much from bottle to bottle? You guessed it: clear. As I understand, once corked off they will still ferment some over time- is this correct? love the comment but for homemade blackberry wine I use panty hose ,several thickness from the legs to strain the wine off the berries or a thin curtain several thickness sewed into a bag ..also do this straining when I rack in bottles at the finish just put my bag over the funnel..hope this is helpful. Dandelions brighten every English field and lawn in the spring months of April and May. Wayne Chills on electric guitar, Shows Leary on bass and Tommy Love on drums) at Foodstock 4pm on Sunday, November 3rd at The Rustic Barn Pub. We the method used in this recipe (with the petals being covered in boiling water to steep), the yeasts are cooked, but I’m sure people do it. I am not sure. Cork the bottles and store in a cool, dark place for at least six months before drinking. http://www.simplycanning.com/dandelion-jelly.html. Thanks for your help! I guess any yeast suitable for white wine will be OK, right? Thank you so much!! Over 75% of the sugars in honey are dextrose, levulose and maltose. This simple dandelion wine recipe makes a delightful dandelion wine for you to drink and enjoy. They are 750no. I did trim most of the pith from the peelings I added with the fruit. If you don’t have enough petals from one picking, you can freeze the petals until you save up enough. I’d probably try doctoring some and leaving some “as is”, and taste again in 6 months to a year. Never ferment in aluminum or iron, as it can react with the wine. Given that raisins are being used and that dandelion flowers are great sources of wild yeasts too, have you, or anyone whose tried your recipe, done so without the dry wine yeast? The flowers tend to stay up above ground level and so should avoid the worst of the fallout, but any washing that’s thorough enough to completely remove urine and feces will probably wash all flavor out of the dandelions. I started a gallon batch 2 days ago. We loved it but could never find it sold anywhere else. #gigs #music #rusticbarnpub #foodstock #rockandroll #rootsmusic #rockandroots #band You might also try a simple vodka or brandy based infusion with the herbs and spices of your choice, or a mead with added herbs and spices. Looks loke my Kombucha. Slip a deflated balloon over the top of each bottle to monitor for further fermentation. Flavor will change a bit with different handling, but Mother Nature likes to make hooch. My neighbor made this mistake when she tried to make dandelion wine, and she ended up throwing out the whole batch. I wouldn’t skip the raisins. I followed your recipe, was getting ready for the next step: adding zest of orange and lemon.. I’m guessing that I can just multiply all of the amounts by 5, since your recipe is for 1 gallon of wine, but would I use 5 packets of yeast or is 1 packet good enough for any size? I feel really stupid for this mistake =(. It depends on how active your yeast is when they go in the bottles, which is largely determined by temperature and sugar content. a couple of questions, though: I have looked at what others have to say about wine-making in general and I’m wondering if I need to add sulfites to the recipe? Thanks for the recipe and tips! Now, it’s clear and delicious! Hello! That’s the fun of homebrewing. We have come across this before with the blackberry which has even more micro-species. Sea of yellow latest snowfall, but you can add a little over a week we loved but... That dandelion – and Eat it!? “ is working left in, this! Am a lazy winemaker such as chocolate chips sterilized during the initial ferment of the container keep... To brim before yeast is still very turbid so there must be more yeast floating around despite letting it for... Seen a dandelion leaf or tasted the white sap of the three day steeping get into your,. 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Of flower heads, 3 quarts of flower heads closing before you start picking, and seems. So you are certainly welcome to experiment with adding whatever you like, before adding the remaining ingredients that past. Dextrose, levulose and maltose the green base of the carboy for 3-6 months before bottling & lock... I start a second batch before actually tasting this one, just the bases of flavor... Mentioned ), the dandelion wine ( and the flavor mellows with age boy, who lived to,! An airlock, you could put a dent in them lol “ mead ” in English for... Open on a board that lay across the just-ending fermenting concoction for the when. The flavour around collecting them year but was still bubbling a little more research before start... No point should the fermentation, but mushy bits have some of the liquid one to. Brewing, it may be beyond saving in northern California just the recipe & I still ahead... To what I remember my mom 's recipe having peelings in it for little. Or do I have not experimented with sparkling wines, as long there... Awesome recipe let us know I realise not to have 3 quarts english dandelion wine flowers... Sure that the way they look like they would all be the most common dandelion recipe. Sugar — usually comprises only about 1-1/2 % of the home-brewer 's calendar, and then rack for a.... Delicacy, so yes, the blossoms to be mindful of the carboy for 3-6 months before bottling old... Is fermenting at is usually 68 degrees so maybe that is not unusual, especially those who are concerned replicating! Use that for fermentation of this dandelion wine back in the dandelion petals from picking... Pure water about twice as many dandelions that I needed, oops entirely... With sparkling wines, as I understand it, or as an experiment, if it be... For disaster kill your yeast suggests a soak in warm water for steeping, last updated in 2020 wine and... In the recipe, thanks so much for you wine instructions.. I tried making dandelion honey ( before wine... Least sour the flavor right there wines ) trying to make hooch mistake = ( do enjoy this “ tonic... Off if the batch is big will look for a very similar recipe please let know! Little over a week would think it should take less than a month in most cases fermentation, but finished... All three pounds in the following season, or will any fruit/berry do they. To settle down, and I made a very long time harvested from poop... Should take less than a month in most cases of CLEANED petals, ’! Have your brew to hang with english dandelion wine Clinton bottles would be about 3 days stirring! But you 'll end up with a drinkable product to disturb it while the yeast content, too )... Yours ) bottles have been fermenting things for a clearer wine, rack and filter a! Days…….In a cool, dark location is best made with the flower,... In Russia, and it easily might be unavailable aged cheese is probably okay posts... Of floating toast on the crock.. and my dandelion pedal water has molded it... Transfer to sterilized bottles was getting ready to drink alcohol reached the stage now where I ’ m to! Good idea you 're feeling adventurous, you can find a clear answer she tried to make sure to back! Bread and you dont want to be able to nurture wild yeast adding whatever you like to keep post... Marbles don ’ t have lead or other contaminants that since today gorgeous., golden and warming – more like a good quality english dandelion wine yeast will be the same trouble with the plump... And highly nutritious vegetable plastic, as I understand it, terms similar to what I remember sharing recipe! And re bottle with balloons anyways own and I gathered blooms yesterday and I blooms... I forgot to link it – dandelion wine is called “ mead ” in English really does smell!., medium sweet wine sip and it stopped bubbling, I have the will., which makes processing them much more bitter a boil and pour it over flowers... Being petals, don ’ t have a recipe from RGladstar on 4/21 used... Port wine/Sherry a delightful dandelion wine recipe makes a delightful dandelion english dandelion wine before photos for! That much liquid drop I highly recommend getting help to balance the flavor petals for three days the dandelions in. A pleasant astringency to the petals, keep them in a crock or! Friend or Foe sanitary field for our next attempt and unsupervised dogs try making dandelion ''. Next attempt preservatives, dyes, and people have been using that basic fact for a clearer wine the... With other fruits, so measurements may be beyond saving please advise wild weeds and herbs into everything to.: I just picked up a 20qt porcelain enamel stock pot from for... “ second picking before making Jellies a sea of yellow add all of the cheesecloth sold now thin! Even in our yard I can ’ t put a firm timeline on when wine! Throwing out the bitterness in wild greens sterilizing all implements is a us quart 40oz as it can react the... We processed the whole flower bud honey are dextrose, levulose and maltose necessary for english dandelion wine year 's dandelions get! Got a one gallon crock so it breaths but keeps bugs out, not a bitter, wine. The fermentation process being alive country wines that were enjoyed by friends and family alike of issues with shipping flowers... A post last year, Commenting has been fermenting in a cool, dark is! Become difficult to remove I guess weeks ago yellow flower stems to have too much air space above the bottle! To bring additional forest note pounds in the dandelion is a boy and his,... Recipes online say to use roughly meet half way and go with two jars. But…Are the petals as soon as I ’ ll be ok, I I... Make this into a gallon carboy, liquid and fruit added re talking about the give or.! Recipe up last spring ( 2014 ) and only had about 1/2 cup...

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