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Dandelion Wine

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Dandelion Wine

3 quarts fresh dandelion heads
1 pound golden raisins
1 gallon water
3 pounds granulated sugar
2 lemons
1 orange
3 tablespoons wine yeast
1 teaspoon yeast nutrient

Trim any remaining stalk from the base of each flower head. Place the flowers in a large bowl. Set aside one pint of water, and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover the bowl tightly with plastic wrap. Leave this mixture to sit for two days, stirring twice daily. Pour the flowers and water into a large pot and bring it to a low boil. Peel the lemons and orange thinly, leaving behind the white pith. Add sugar and citrus peels. Boil for one hour, then pour the mixture into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow the mixture to stand until it reaches room temperature. Add yeast and yeast nutrient, cover, and store in a warm place for three days. Strain and pour into a bottle or jug. Add the raisins and fit an airlock onto the bottle. After the wine clears, strain and rack it (siphon off the sediment at the bottom on the bottle), adding the remaining pint of water. Once fermentation ceases completely — you’ll know it’s time when no more bubbles rise through your airlock — rack again. Set aside for two months, then rack once more and bottle. Age six months to one year.

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1 Lee Tea { 05.13.14 at 9:42 pm }

I just added the yeast and yeast nutrient, which I was happy to find were very inexpensive at my local supplier. I used montrachet yeast – the yeast to make white wine, as opposed to red wine or champagne yeast. I only ended up a little more than 2 Tbsps to use, hope that’s not a problem. Each packet of yeast contained less than 1 Tbsp and said it was enough to make up to 5 gallons, so I am confused by the need for 3 Tbsps. I also dissolved the yeast in 1/4 c. water per packet as the packet instructed, though these instructions don’t say to.

My questions so far, if anyone could help, are these:
1. do you cover the brew as you’re boiling it for 1 hour? I didn’t this time.
2. do you dissolve the yeast before adding as I did?
3. my cover for the 3 day sit has two one-way vent holes. Is that preferable, or should it be airtight. Or should there be ventholes so the brew doesn’t blow its top?

This is my first time making any kind of wine – wish me luck!
Lee @ Lee’s Teas

2 Louise { 05.01.12 at 8:42 am }

Is there a home-made airlock method?? I would like to try this too without expense

3 Jaime McLeod { 04.25.12 at 10:08 am }

C – an airlock is crucial to making any kind of alcoholic beverage. Without it, the ingredients could rot or become moldy during the fermentation process. Airlocks are very inexpensive, and you can get one at any store that sells brewing supplies. If there isn’t one near you, you can also find them online.

4 C { 04.25.12 at 9:34 am }

This looks great! Is there a method that does not require an airlock?

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