Country Dandelion Wine
4bottles; approx.
4bottles; approx.
  1. Prepare flowers before hand, by stripping all the petals from the green. The less green the better, as the green is what will give your wine a bitter taste. Rinse well.
  2. Bring water to a boil. Pour over prepared dandelion petals.
  3. Allow to steep for 2 hours up to overnight, as your time allows.
  4. Strain and press petals out of the water. I use a mesh strainer lined with cheesecloth.
  5. Return water to a low boil.
  6. Stir in citrus juice and sugar, stirring well to dissolve.
  7. Add citrus zest and chopped raisins.
  8. Remove from heat and set aside to cool.
  9. When room temperature, transfer to your primary fermenting bucket and stir in yeast nutrient and activated yeast. Cover.
  10. Stir 3 times daily for 10-14 days.
  11. Strain into secondary fermenter and fit airlock.
  12. After 3 weeks, rack (transfer the liquid part and leave the sediment) into another sanitized secondary fermenter, top up with sterile water and reattach airlock.
  13. When wine clears, wait 30 days and rack, top up and refit airlock.
  14. Repeat racking procedure every 3 months for 9 months.
  15. Rack into bottles and age 6-12 months or longer.