Beatrix Kidd0 (web_kitten) wrote in vegancooking,
Beatrix Kidd0

Dandelion wines

I found this at the Compact Yahoo group

Dandelion Wine (1)

a.. 3 qts dandelion flowers
b.. 1 lb raisins
c.. 1 gallon water
d.. 3 lbs granulated sugar
e.. 2 lemons
f.. 1 orange
g.. yeast and nutrient

Pick the flowers just before starting, so they're
fresh. You do not need to pick the petals off the flower
heads, but the heads should be trimmed of any stalk.
Put the flowers in a large bowl. Set aside 1 pint of
water and bring the remainder to a boil. Pour the boiling
water over the dandelion flowers and cover tightly
with cloth or plastic wrap. Leave for two days, stirring
twice daily. Do not exceed this time. Pour flowers and
water in large pot and bring to a low boil. Add the
sugar and the peels (peel thinly and avoid any of the
white pith) of the lemons and orange. Boil for one hour,
then pour into a crock or plastic pail. Add the juice
and pulp of the lemons and orange. Allow to stand
until cool (70-75 degrees F.). Add yeast and yeast
nutrient, cover, and put in a warm place for three days.
Strain and pour into a secondary fermentation vessel
(bottle or jug). Add the raisins and fit a fermentation
trap to the vessel. Leave until fermentation ceases
completely, then rack and top up with reserved pint of
water and any additional required to reduce all but 1 inch
of airspace. Set adide until wine clears, rack and
bottle. This wine must age six months in the bottle
before tasting, but will improve remarkably if allowed a

Dandelion Wine (2)

a.. 2 qts dandelion flowers
b.. 3 lbs granulated sugar
c.. 4 oranges
d.. 1 gallon water
e.. yeast and nutrient

This is the traditional "Midday Dandelion Wine" of
old, named because the flowers must be picked at midday
when they are fully open. Pick the flowers and bring
into the kitchen. Set one gallon of water to boil. While
it heats up to a boil, remove as much of the green
material from the flower heads as possible (the original
recipe calls for two quarts of petals only, but this
will work as long as you end up with two quarts of
prepared flowers). Pour the boiling water over the
flowers, cover with cloth, and leave to seep for two days. Do
not exceed two days. Pour the mixture back into a pot
and bring to a boil. Add the peelings from the four
oranges (again, no white pith) and boil for ten minutes.
Strain through a muslin cloth or bag onto acrock or
plastic pail containing the sugar, stirring to dissolve.
When cool, add the juice of the oranges, the yeast and
yeast nutrient. Pour into secondary fermentation
vessel, fit fermentation trap, and allow to ferment
completely. Rack and bottle when wine clears. Again, allow it
to age six months in the bottle before tasting, but a
year will improve it vastly. This wine has less body
than the first recipe produces, but every bit as much
flavor (some say more!).

COMMENTS: Dandelion wine is typically a light wine
lacking body. One of the recipes above used raisins as a
body-builder, but you could use dates or figs or
rhubarb instead. Whatever you use will affect the color, so
golden raisins or golden figs are usually used with
dandelions (both are usually available in bulk at Sun
Harvest, Giant Foods, or many other stores).

Both recipes call for 3 lbs granulated sugar per
gallon of wine. Whether this produces a dry, sweet or
semi-sweet wine will depend on the yeast you use, as those
which convert additional sugar into higher alcohol
percentages will result in drier wine unless additional
sugar is added (no more that 1/4 lb per gallon). I tell
people to make what they like. If you like dry wine,
use 1/4 lb less sugar or champagne yeast. If you like
sweet wine, add a little more just before bottling
(along with wine stabilizer to stop all fermentation).
Personally, I always push the yeast into the most
fermentation it will give by adding sugar after racking and
giving it another month to raise the alcohol level.
This requires an additional racking before bottling.
Also, the yeast usually doesn't use up all the additional
sugar so my wines are usually a little on the sweet
side (which I prefer).

If you omit the body-building ingredient, dandelion
wine is light and invigorating and suited perfectly for
tossed salad and baked fish (especially trout). If you
ferment with a body-enhancer but shave the sugar, the
wine will serve well with pastas, heavier salads,
fish, or fowl. Sweetened, it goes well before or after

Finally, dandelion wine is well-suited to make into a
sparkling wine and may even do splendid if kept
semi-dry to semi-sweet. In that case I'd use no more than
3/4 lb of raisins per gallon if you use that recipe --
you don't want too much body weighing it down. Good
luck, and may your yeast always give you an extra day's
Tags: beverages-alcoholic-wine
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