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Easy way to make Dandelion Wine
Hey Guys,
Well, in North Carolina it's starting to look like spring and that means I have a healthy crop of dandelions. Last year I made one gallon of dandelion wine and it was a big hit, so I'm going to try it again. However, last year the removal of the yellow parts from the green parts nearly made me go insane. Does anyone have an easy way to accomplish this?
Hello sean,
I make a very drinkable dandelion wine using the whole flower head, sepals and all. Golden in color and light in flavor.
Thank for reply,
What does your recipe look like?
Last spring I made three different recipes from Jack Keller's website, and to tell you the truth, two of them taste very similar. I made #29 using only petals, and #2 using whole blossoms.
Many people say that using whole blossoms (including the sepal) can lead to bitterness, but I don't taste it in my batch. Of course, YMMV.
Considering how long it takes to depetal the blossoms, and how little benefit that netted, I will just be using whole blossoms this year.
Bye!!
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