Dandelion Wine (22L)

Dandelion Wine (23)

• 10L dandelion flowers
• 6 kg granulated sugar
• 3 tsp acid blend
• 2 tsp yeast energizer
• 5 gal water
• wine yeast

June 9 2014
Picked and washed dandelion flowers.  Removed all greenery from flower petals. 

Boil water.  Put flowers in primary.  Pour boiling water over top.
Added sugar, acid blend, yeast energizer.  Stir well until sugar dissolved.  Cover and let stand overnight.

 Drain, strain and lightly press pulp. Discard pulp and pour into carboy. Added yeast, Lalvin Sparkling Wines.

Nov. 29-  Racked wine.  Discarded lees.  Vinometer at 5% alcohol.  Taste tested.  Sweet, like soda pop.  Very mild flavour.  Slightly fizzy.

Jan 4- Racked and bottled.  27 bottles.  Vinometer at 5% alcohol.  Sweet with mild flavour.  Definitely needs to be repeated.

Spring 2014- Lost several bottles to popping corks.  Still tastes delicious, but obviously wasn't quite done.

Jan 2015 - Finished the last bottle.  Still my favourite wine.  Must repeat.

  This wine improves with age for about 2 years. [Adapted recipe from Julius H. Fessler's Guidelines to Practical Winemaking]