Dandelion Wine
10 cups of Dandelion flowers
1 tbsp bruised Ginger Root
Thinly pared peel of 1 Orange
Thinly pared peel of 1 Lemon
4 cups of Brown Sugar
Juice of 1 Lemon
1 tsp Wine Yeast
5 pints of Water
--makes 3 bottles--
1. Bring Water to a boil and then let cool
2. Remove the stalk and calyx from each Dandelion flower
3. Put the flowers in a large bowl
4. Pour the cooled water over the flowers
5. Cover with a cloth, leave for a day, stirring now and then
6. After a day, pour it into a large pan or pot
7. Add the Ginger, Orange peel and Lemon peel
8. Boil on stove for 30 minutes
9. Strain the liquid and pour into a clean bowl or bucket
10. Stir in the Sugar and Lemon juice
11. Allow to cool
12. Add Wine Yeast and some of the liquid to another bowl and mix
13. Add the creamy Yeast to the entire mix and cover
14. Allow to ferment for 2 days
15. Keep something under the bucket because it may froth over the rim
16. After 2 days, pour into a large jar and insert an airlock; DO NOT CORK
17. Leave until fermentation has obviously stopped-- no more gas bubbles appear
18. Cork tightly for about another 2 months
19. Siphon off and rebottle; allow it to age another 6 months before drinking
Technorati Tags: dandelions, dandelion wine, homemade, recipe, bartending
1 tbsp bruised Ginger Root
Thinly pared peel of 1 Orange
Thinly pared peel of 1 Lemon
4 cups of Brown Sugar
Juice of 1 Lemon
1 tsp Wine Yeast
5 pints of Water
--makes 3 bottles--
1. Bring Water to a boil and then let cool
2. Remove the stalk and calyx from each Dandelion flower
3. Put the flowers in a large bowl
4. Pour the cooled water over the flowers
5. Cover with a cloth, leave for a day, stirring now and then
6. After a day, pour it into a large pan or pot
7. Add the Ginger, Orange peel and Lemon peel
8. Boil on stove for 30 minutes
9. Strain the liquid and pour into a clean bowl or bucket
10. Stir in the Sugar and Lemon juice
11. Allow to cool
12. Add Wine Yeast and some of the liquid to another bowl and mix
13. Add the creamy Yeast to the entire mix and cover
14. Allow to ferment for 2 days
15. Keep something under the bucket because it may froth over the rim
16. After 2 days, pour into a large jar and insert an airlock; DO NOT CORK
17. Leave until fermentation has obviously stopped-- no more gas bubbles appear
18. Cork tightly for about another 2 months
19. Siphon off and rebottle; allow it to age another 6 months before drinking
Technorati Tags: dandelions, dandelion wine, homemade, recipe, bartending
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