It's dandelion season.

Discussion in 'Homebrewing' started by alleyyooper, May 19, 2017.

  1. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

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    Dandelion Wine Recipe
    Early in the morning when the dew is on the flowers, pick one gallon of perfect, open dandelion blossoms.

    Put the flowers in a two gallon or larger open crock and pour boiling water over them. Cover the crock with cheesecloth and let it sit at room temperature for three days. Then squeeze all the juice outta the flowers, throw them away and save the liquid.

    Put the liquid into a big pot and add:

    3 lbs. sugar (we used brown raw sugar for healthiness but next time we'll use honey for healthierness
    The nice lady who gave me the recipe used white (ugh) sugar.)

    :D Al
     
  2. Forcast

    Forcast Well-Known Member

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  3. uglyamerican00

    uglyamerican00 Member

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    Then continue brew as normal?
     
  4. Belfrybat

    Belfrybat Well-Known Member Supporter

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    I've never hear of making wine without yeast. Do you depend on the mixture catching wild yeast?
     
  5. Siouxz

    Siouxz New Member

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    H
     
  6. Siouxz

    Siouxz New Member

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    Help! I picked Texas dandelions, pyrrhopappus pauciflorus, instead of common dandelions, taraxacum officials (didn't know difference until after I mixed it up). It's not bubbling over like recipe said to expect. Wi)l this still make wine? I did use wine yeast, should I bring add more or just bring it to a boil and make jelly?