Dandelion Wine – Fermented dandelion petals
Homemade Dandelion Wine is a unique and traditional fermented beverage, often enjoyed in the spring and summer months. This recipe leans on the natural fermentation of yeast to convert the sugars into alcohol, utilizing the bright yellow petals of dandelions, which are plentiful during the sunny seasons. The result is a sweet, floral wine that captures the essence of the dandelion's delicate flavors. This process includes picking the freshest dandelion petals, combining them with citrus for a balanced taste, and adding sugar and yeast for fermentation. The wine should be left to ferment in a cool, dark place before bottling and aging to achieve its full flavor profile. Description by ChatGPT.
I’m delighted to share with you a charming piece of traditional homebrew — the delightful Dandelion Wine. Perfect for sipping on a warm summer’s evening, this age-old recipe captures the essence of spring in every bottle. Gather your dandelions, and let’s embark on a fermentation journey! Remember, this recipe is for adults of legal drinking age and for entertainment purposes. Let's honor the tradition and respect the craft of homebrewing as we go along. Enjoy!
Ingredients:
- 3-4 quarts of dandelion petals (pesticide-free)
- 3 pounds of granulated sugar
- 3 quarts of water
- Zest of 3 oranges
- Zest of 1 lemon
- 3 oranges, juiced
- 1 lemon, juiced
- A handful of raisins (about 1 cup)
- 1 packet of wine yeast
- 2-3 ounces of warm water (between 103 to 109 degrees Fahrenheit)
Equipment:
- Large pot
- Microplane or zester
- Juicer or citrus reamer
- One-gallon sterilized glass jar
- Stirring utensil
- Airlock (optional but recommended)
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Prep Time: 2 hours (including dandelion petal collection)
Cook Time: Approximately 1 month to ferment
Total Time: Varies; additional aging time recommended for improved flavor (usually several months to a year)
Servings: About 1 gallon of wine
Instructions:
1. Begin by harvesting your dandelions from a pesticide-free location. Once collected, separate the yellow petals from the green sepals.
2. In a large pot, dissolve the sugar in water and bring to a boil. Boil for a few minutes to sterilize, then allow cooling to about 100 degrees Fahrenheit.
3. Zest your oranges and lemon, taking care only to remove the outermost layer to avoid the bitter white pith.
4. Juice the oranges and lemon, and set aside.
5. Prepare the yeast by adding the packet to 2-3 ounces of warm water, making sure the temperature is between 103 and 109 degrees Fahrenheit. Allow this to sit for about 5 minutes to reconstitute.
6. In your one-gallon glass jar, combine the dandelion petals, citrus zest, citrus juice, and a handful of raisins.
7. Once the sugar water has cooled to lukewarm, add it to the jar containing the other ingredients.
8. Pour the reconstituted yeast into the jar and stir everything together to mix well.
9. Allow for an inch of headspace for fermentation gases, and loosely cover with a cap or cloth. If you have an airlock, fit it now to allow gases to escape while preventing contaminants.
10. Let the mixture ferment in a cool, dark place for a month, after which it can be strained and bottled.
11. Age the wine for several months to a year for the best flavor development.
Cooking Tips:
- Always ensure your equipment is properly sterilized.
- The fermentation process can be temperamental; keep your brew at a stable temperature and away from direct sunlight.
- Taste your wine periodically to monitor the development of flavors.
This delightful recipe was adapted from "practicalselfreliance.com" and lovingly prepared by Emmy. Discover more on Emmy’s journey with dandelions and fermentation on her YouTube channel: https://www.youtube.com/@emmymade
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