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Any good Dandylion Wine recepies out there?
Apparently, my grandfather used to try to make dandylion wine. My father says it was wreched! I'm wondering if anyone out there has tried to make dandylion wine and succeeded. If so, could they explain their process. This sounds like an old timer type of brew and I'm interested in trying it. There are certainly LOTS of dandylions where I live!
I'm sorry I can't help ya. It sounds like an awesome tradition to pass on down if you can make it worth doing. Even if no one helps you out here post back if you find anything, I'd love to try my hand at one. I aswell am surrounded by dandylions.
Found this...The danylions have subsided for now where I am, but come in waves and I'm sure I haven't seen the last of them before winter, I'll get my shot. Looks like it's a very sweet wine, uses a lot of orange.
http://winemaking.jackkeller.net/dandelio.asp
She shows three diferent recepes on this page.
There is a podcast I listen to call Basic Brewing Radio. I was sifting through old episodes to find anything useful I may be interested in and I came across their Dandelion Wine episode. I downloaded it, but have not listened to it. Go to the iTunes store and Search "Basic Brewing Radio" and look for the episode from 5/8/08. Its called dandelion wine.
I recomend searching through all the episodes, I'vd listend to countless. They talk to some really great people. Brew master's from Bell's and Firestone Walker for example.
So I'm giving a dandylion wine a try this year, just making a 1 gallon jug because there won't be much lost if I don't like it, but from what I hear it's verry much like other sweeter white wines. I'm going for a little dryer, not as sweet as even a riesling, but they say some people make it even like a desert wine. For those interested in trying, here is the recipe.
For 1 Gallon:
~You need three quarts of dandylion petals, flower heads picked by mid-day when they are fully opened. (I found the trick to de-petaling them is to break the head in half and then pull the petals out rather than just grab and pull them like pillow stuffing; regardless, plan on drinking a few beers while you do this, it takes a while and a lot of dandylions, it is, however, verry medative.)
~Then you boil 1 gallon of water and pour that over the dandylions. Cover them and let them steep for 1 1/2 - 2 days.
Then bring them to a boil, when the boil is rolling, add the peels from four oranges for ten minuets (remember no white plith, just the orange part of the skin).
~Then pour through a cheese cloth into a sanatized container, and mix with two pounds of sugar (the recipe calls for three, but I'm going to try two, and when it's done fermenting I'll taste, rack and add more if needed.)
~Then just like everything, let cool to 62* F and pitch wine yeast of your choice, the juice from the oranges, and some yeast nutrient. I'm trying Red Star's Montrachet because it has a bit of a lower tollerance than their champagne or Lalvin D-47 and should leave a bit more sweetness. Plus I'm not planning on sparkling this wine. I'm also going to throw a couple dried appricots in this one.
I plan on aging this in the bottle till probably next February, or maybe the beginning of next summer. We shall see how it turnes out. Crossing my fingers that I like it so I'll make a bigger batch next year; it's perfect timing because the dandylions are in full bloom right around now and this is when i've opened up carboys because I've bottled my cider.
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