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Dandelion Wine 2
Ingredients
1 gallon dandelion heads
4 lb. demerara sugar
½ lb. raisins
1 orange
1 gallon water
4 oz. root ginger
1 lemon
Yeast
Method
Measure the yellow heads into a pan and pour over the boiling water, leave three days, stirring several times daily. Strain into a pan and add the sugar, fruit rind (no white pith) and bruised ginger. Bring to the boil and simmer for thirty minutes adding more water, if necessary, to restore the original volume. Strain again and when cool add the yeast and fruit juice. Pour into a jar with the chopped raisins and continue as directed in paragraphs 1 to 6, on Dandelion Wine 1 recipe.
This recipe is suitable for making as a sweet wine. It should be kept at least a year before sampling, whereas the previous one is more suitable for a dry wine and can, if necessary, be drunk earlier.
Dried dandelion heads can be substituted for the fresh flowers and in this case only half a gallon of heads will be necessary.
They should be dried in the sun and hung in paper bags in a dry place. Dandelion wine is said to be good for liver troubles and to be a tonic.
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