Homemade Dandelion Wine
I know a lot of people just despise these pesky little flowers that seem to completely take over their lawn every summer. I’m the exact opposite.
I love Dandelions!!
There is so many wonderful uses for dandelions! I put the greens in my salads, I roast the roots for a addition to make my coffee go further, I make dandelion jelly, and I make dandelion wine.
The above picture is my very first batch of dandelion wine ever. I hadn’t purchasing my primary fermenting bucket yet when I made this. I highly recommend using the bucket. It is so much simpler to stir and then rack into your secondary fermenter (in my case, the jug above with vapor lock).
Don’t worry if this is your first batch. We all have a slight trial & error process to what works in our own kitchen, and to our own taste.
Make sure that each time you rack, you are very careful not to transfer any sediment into your next carboy or jug. The sediment will give your wine a yeastiness, and a cloudy color. Just top it off with water. It will not weaken your wine at all.
I have prepared dandelion petals in my freezer also. I don’t waste much. 🙂