From the HBD Archive
From: (Micheal Yandrasits)
Subject: dandelion wine
Date: 1992-04-24 19:45:32 GMT

Has anyone out ther made dandelion wine? I just picked 21 pints of dandelion
flowers to make 5 gallons of wine. I'm up scaling the following
1 gallon recipie:

4 pints dandelion flowers (as little "green" as possible)
18 oz chopped sultanas (white raisins)
1 1/2 lbs corn sugar
3 teaspoons citric acid
2 camden tablets

The recipie calls for making a "dandelion tea" by steeping the flowers in
a warm water for 24 hours. I've done this part and the "tea" is a yellow-
brown color with a very grassy smell and taste. Is this what is supposed to
happen? I've tasted and smelled the flowers very carefully and quite frankly
they don't taste like much at all. Will some "magic" happen durring fementation and aging (not at all uncommon in this type of endevor)?
I plan to go ahead with the brew since
after 8 years of beer and wine making I'm compelled to make the quintessential
homemade wine but any suggestions would be greatly appreciated.


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