Dandelion Wine

Discussion in 'Recipes' started by wildhair, Mar 17, 2018.

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  1. wildhair

    wildhair Member

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    This is the first year I made dandelion wine and I made a dandelion-lemongrass variant at the same time. It bulk aged a little over 6 months and has been in the bottle another 3 months. There is a bit more of the Q & A on petal removal, a detailed after-action report as well as the recipe ~

    https://www.winemakingtalk.com/threads/dandelion-wine-questions.56599/#post-684945

    I realized I should probably post the actual recipe in this forum, so here goes. Good luck!

    Dandelion Wine –
    • 8 cups dandelion petals - packed

    • 1 ½ cups dried lemongrass (optional)

    • 1 gal water

    • 2 cups fresh dandelion petals

    • 3 cups water treated w/ Campden tablet. ( I treat a gallon w/ 1 tablet and keep it in the fridge.)

    • 2 ½ lbs granulated sugar (or enough to get a starting SG – 1.100 - add less to get a lighter wine)

    • 2 lemons (juice and zest)

    • 3 oranges (juice and zest)

    • Test ph – 3.1 - 3.5 or add Acid Blend to achieve (1 t tsp +/-)

    • 1 tsp yeast nutrient

    • ½ tsp pectic enzyme

    • ¼ tsp tannin

    • 1tsp Bentonite

    • Vintner’s Harvest SN9 yeast
    Prepare flower petals beforehand. Put 1 gal water on to boil., then pour water over 8 cups of the petals and the lemongrass. Cover & steep for 24 hrs. Pour 3 cups of treated water over remaining 2 cups of petals, mix well and add to original “tea”. Steep for an additional 24 hrs.

    Prepare zest from citrus and add to dandelion water, bring to a boil for 10 minutes. Strain tea into nylon fruit bag, drain and squeeze bag to extract all liquid. Stir in sugar until completely dissolved. Test SG - 1.090 - 1.100

    Pour “tea” into primary then add juice of citrus fruit, tannin, yeast nutrient & Bentonite. Cover and allow to cool to room temperature. Add pectic enzyme, cover and set aside at least 12 hours. Add activated yeast and cover. Stir twice daily for 5 days, check SG daily. When SG stabilizes - mine stopped at 1.010 for one and 1.005 for the other - rack into secondary & fit airlock and set aside in a dark place or wrap the secondary in brown paper to help prevent the color from fading. Rack after 2 weeks, then 30 days and again every 2 months for 6 months, adding another crushed Campden tablet during middle racking and stabilizing at last racking. Backsweeten if needed - Wait another month and rack into bottles. Cellar 6 months and enjoy a bottle. Cellar another 6 months and enjoy it all................maybe not all at once, tho.

    Altered from a Jack Keller Recipe Dandelion Wine #2 . There are several others on his website, too.
     

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