Makes one gallon.
|7 cups Dandelion petals
||1 chopped light Raisins or 1/2 pt. white grape concentrate
|1 gal. Hot Water
||2 lb. Sugar
|1/4 tsp. Tannin
||3 tsp Acid blend
|1 pkg.Wine Yeast
||1 tsp Yeast Nutrient
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
- Cut off yellow petals only when flowers are fully opened.
Avoid any sprayed plants and discard all leaves.
- Wash and drain petals. Put petal and raisins, if used,
into straining bag and tie. Place in primary fermenter.
- Mix sugar in hot water until dissolved and pour over
petals and raisins.
- Stir in all other ingredients, except yeast.
- After 24 hours, add yeast. Cover primary fermenter.
- Stir daily , check S.G. and press pulp to aid in extraction.
- When ferment reaches S.G. 1.040 (usually 3-5 days),
strain juice from bag and syphon wine off sediment into
glass jug secondary. Attach airlock.
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon off sediment into clean glass container.
- Syphon again in two months and again, if necessary,