I got this recipe from ‘Practical Self Sufficiency’ book by Dick and James Strawbridge.
We did it as a bit of a laugh, but were amazed at the lovely flavour. When given to a friend to taste, without telling them it was dandelion, they thought it was a good dry white wine. We just simply didn’t make enough!
Collect the dandelion flowers from mid to late morning, and then pick the petals off the flower heads. You will need 1.2 litres (2 pints) of petals. Wash them in running water to remove any bugs or unwanted residue. Then leave in 4.5 litres (1 gallon) of water to infuse overnight.
The next day simply pour 4.5 litres (1 gallon) of boiling water into a large fermenting vessel (I used a large iron casserole pot) , and add the petals. Bring the water and petals to the boil and simmer on a low heat for 15 minutes, stirring occasionally. Once the mixture has cooled, add 1.8 kg (4lb) of caster sugar and the juice of 3 lemons. When it has cooled to about 24C add 1 teaspoon of wine yeast, and the yeast accelerator. Strain and pour the wine into a demijohn and put a fermentation lock on top. The wine will look quite unpleasant to start, and very cloudy. Don't worry, after 3 months of being left to ferment in a dark, cool place, it will clear.
Originally posted 2018-05-26 16:44:09.