Make Your Own Dandelion Wine
A vibrant dandelion flower wine captures the essence of spring, offering a rewarding wait for its unique flavor.
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Instructions
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Start boiling water.
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Trim dandelion flowers, removing green calyxes and stems, then place petals in a nonreactive vessel.
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Pour boiling water over the petals and let the mixture sit for 2 hours.
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Strain the infusion through cheesecloth into a large nonreactive pot, pressing petals to extract all liquid.
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Bring the strained liquid to a boil, then stir in citrus juices and sugar until dissolved.
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Add lemon and orange zest and chopped raisins, then remove from heat and cool to room temperature.
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Stir in yeast nutrient (or cornmeal) and yeast.
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Cover and ferment at room temperature for 10-14 days, stirring 3 times daily.
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Strain into a sanitized 1-gallon jug and seal with a fermentation lock or a pricked balloon.
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After 3 weeks, transfer the wine to another sanitized jug, leaving sediment behind.
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If headspace exceeds 2 inches, top off with a 1:1 sugar-water simple syrup.
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Once the wine is clear, wait 30 days, then transfer to another jug, leaving sediment.
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Reseal with an airlock or pricked balloon.
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Repeat transferring every 3 months for a total of 9 months, until minimal sediment forms.
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Bottle and cork into sanitized bottles.
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Age for one year before serving.