Gather the ingredients. Bring the water to a boil and pour it over the flower petals. Let the mixture sit for 2 hours. Place the pot over high heat and bring the strained dandelion infusion to a boil. Stir in the citrus juices and sugar, mixing to dissolve the sugar. When the mixture has cooled to room temperature, stir in the yeast nutrient or cornmeal.
Cover and leave at room temperature for 10 to 14 days, stirring 3 times each day. Refit with an airlock or pricked balloon. Funnel into sanitized bottles. Age for another year before drinking. Dandelion wine is worth the wait! Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do.
How to Make Dandelion Wine: 10 Steps - wikiHow
I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Save the rest for another small batch brew, and maybe give small batch mead a try. A summer of green apple trees, mowed lawns, and new sneakers. It was a summer of sorrows and marvels and gold-fuzzed bees.
A magical, timeless summer in the life of a twelve-year-old boy. Thanks for posting and the idea of small batch wines. I love to try unique flavours, whereas my boyfriend does not. I have some 1 quart light green jugs from distilled water, do you think I can use these to make the wine in?
If you put a teeny tiny pinprick in it, the gasses can escape but it keeps contaminants out. That said, many people prefer fermenting in glass because they think that the plastic gives off flavors, and they worry about some type of plastic related contamination. If you do make it and test it, let me know.
I have dandelion wine that my husband and I made on our first date still in the basement 5-gallon batch.
How to Use Dandelion
This batch gets better every year. Once opened, we saw it was super carbonated and we had to open the other two bottles to release gas, they were also super carbonated! Secondary fermentation: When I make dandelion wine, I always rack it over into a secondary fermentation step before bottling.
That means pouring it into a new container, leaving the sediment behind, re-attaching the water lock and allowing it to ferment slowly for another months before bottling. Sorry about that. That said, there are plenty of dandelion wine recipes online that bottle the whole thing up after a quick primary ferment of just weeks, but then they suggest keeping the bottles somewhere cool like a basement.
Make Your Own Dandelion Wine
Second thing, if you used raisins instead of yeast nutrient it can take a bit longer for everything to ferment properly. It sounds like your ferment needed a bit more time, and I do apologize for the error in the original recipe. I just went back and checked the recipe and you are correct! I talk about a secondary ferment in the text of the article, but there was a sentence missing in the actual recipe card.
Fixed now. It should be racked and then ferment in secondary for at least weeks, or much longer if you prefer 6 months.
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I should note, that not all recipes you can find online include a secondary ferment, and several say to bottle and drink the wine after a week initial ferment. Thank you. Hi again! I have to thank you again for these great recipes and for you responsiveness to all the questions! I found that I had quite the overflow on day 2 so I cleaned out the airlock and removed a bit of the petals on the top and gave it a stir.
It seems pretty much done now.
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Any ideas what is happening? Did I ruin my batch by opening it up or do you think the second fermentation will give it wake up? Thanks again! I have a watermelon wine, pineapple wine, and lemon balm mead just finishing up primary on my counter and they all went FAST. Often my house is very cool, and primary ferments, especially early in the spring for dandelion season take longer, but not this time.
If the water level is low after you rack it, add a bit more filtered unclorinated water to top it off, re-attach the water lock and let it ferment in secondary. Ideally, get it somewhere cooler for secondary because you want to slow it down at this point. The slower the secondary goes, the better the finished flavor will be. Mine are all moving down into my cool basement today, but a cool pantry or closet works well too.
Just keep an eye on the waterlock, try to check it each week.
This is great news! Thank you! The clarification is invaluable to this newbie! How would this recipe change if did make a five gallon version? Just times it all by 5 and use a whole pack of yeast? Assuming I can get enough helpers! When we did it, I started the ferment in a plastic bucket fermenter, and put the dandelion petals in a drawstring brewing bag which made it much easier to pull them out at racking time.
Then we racked it into a glass carboy with a narrow neck for aging in secondary. Hey good morning! Is there any benefit to using weights to keep the petals submerged during the ferment? Are they still good to use do you think? Yup, totally fine. They close up quick! Just break them in half and then the petals come right out. Your email address will not be published. Recipe Rating. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email.
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View this post on Instagram. Instructions Bring the water and sugar to a boil in a saucepan.
Stir to dissolve the sugar and cool to lukewarm. Place the dandelion petals, citrus juice and zest into a one-gallon fermentation vessel.