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Published by jack elliot

 

Dandelions

 

Dandelions are everywhere

 

here there and everywhere

 

For about a week or two

 

Dandelions - Dandelions

 

Everywhere is dandelions

 

Brilliant wonderful is Spring

 

We make some nice posies 

 

Lovely Dandelion bracelets

 

Decorated each other with

 

Dandelions - Dandelions

 

Then one day all is gone

 

So seize the day indeed

 

If it is the wine you want

 

So gather and gather all

 

take them home to a still

 

to make the dandelion wine

 

Enjoy a bounty of the Spring

 

 

 

 

 

Wine out of dandelions?

 

For dandelion wine, the recipes use the yellow petals only.

Leaving the petals attached to the green base of the flower will result in a bitter, unpalatable wine. 

 

All your fermentation vessels should be glass, ceramic, stainless steel or food grade plastic.

Never ferment in aluminum or iron, as it will react with the wine.

 

Dandelion wine, believed to be of Celtic origin, is regarded as one of the fine country wines of Europe. In the late 1800s and early 1900s, it was not proper for ladies to drink alcohol; however, dandelion flower wine was considered so therapeutic to the kidneys and digestive system that it was deemed medicinal even for the ladies.

 

 

  • 3 quarts dandelion blossoms
  • 1 gallon water
  • 2 oranges, with peel, preferably organic
  • 1 lemon, with peel, preferably organic
  • 3 pounds sugar
  • 1 package wine yeast
  • 1 pound raisins, preferably organic
Instructions
  1. Collect the blossoms when they are fully open on a sunny day. Remove any green parts; they will impair fermentation.
  2. Bring the water to a boil and pour it over the flowers in a large pot. Cover and let steep for three days.
  3. Prepare the oranges and the lemon. Zest (finely grate) about half the skin off and cut the rest off in very thin strips to minimize the amount of white pith added to the brew. (The pith will make it bitter.)
  4. Finish peeling the citrus, and slice them into thin rounds.
  5. Add the orange and lemon zest to the flower-water mixture and bring to a boil. Remove from heat, strain out solids, then add the sugar, stirring until it is dissolved. Allow to cool.
  6. Add the orange and lemon slices, yeast, and raisins to the liquid. Put everything into a crock with a loose lid (so gas can escape) to ferment. (I covered it with a clean cotton towel held down by a rubber band.)
  7. When the mixture has stopped bubbling (1-2 weeks), fermentation is complete. Strain the liquid through several layers of cheesecloth or a flour sack towel and transfer to sterilized bottles. Slip a deflated balloon over the top of each bottle to monitor for further fermentation. When the balloon remains deflated for 24 hours, fermentation is complete. Cork the bottles and store in a cool, dark place for at least six months before drinking for best flavor. NOTE: Be sure not to seal these tightly before they finish fermenting, and don’t put them somewhere warm. Otherwise, you’ll end up with exploding bottles.
 
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Comment on this post
F
I wanted to make this wine before and never did. I'm going to save this post and do it this time. It will be great to have this in time for next winter.
Reply
J
<br /> .<br /> <br /> It can keep quite well so as to enjoy in Winter<br /> <br /> .