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May Dandelion Wine (medium) home brew wine recipe
| Imgredients | Metric | British | USA |
| Dandelions | 2L | 2 Quarts | 2 Quarts |
| Brewing Sugar | 1.5kg | 3 lb | 21/2 lb |
| Oranges | 4 | 4 | 4 |
| Water | 4.5L | 1 Gallon | 1Gallon |
| Wine Yeast | |||
| Yeast Nutrient |
This recipe provides a delightful alternative to the April one. The flowers should be picked in sunshine or around midday, when they are fully open, and the wine must be prepared straight away.
- Measure the yellow heads, discarding as much green as possible (without being too fussy), and bring the water to a boil.
- Two quarts of whole flower heads weigh 450 g (1 lb).
- Pour boiling water over the flowers and allow them to steep for two days.
- Once again, take care not to exceed this time, or a curious odour will invade and spoil what is a most pleasant table wine when properly made.
- Boil the mixture for 10 minutes with the orange peel (avoiding the white pith)
- Strain through muslin onto the brewing sugar and stir to dissolve.
- Once cool, add the yeast nutrient, fruit juice, and wine yeast.
- Transfer to a fermentation jar and fit an airlock
- Siphoning off into clean bottles when the wine has cleared.
- It will be just right for drinking with your Christmas poultry.
Dandelion Wine (medium) Equipment & Ingredients
