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Landon Davis
Landon Davis

Dandelion Wine |LINK|


No part of the dandelion is poisonous, and the entire blossom and greenery are technically edible. The stems and leaves are not typically used culinarily since they don't impart much flavor. Be careful to use dandelions that have not had contact with pesticides.




Dandelion Wine



The title refers to a wine made with dandelion petals and other ingredients, commonly citrus fruit. In the story, dandelion wine, as made by the protagonist's grandfather, serves as a metaphor for packing all of the joys of summer into a single bottle.


Dandelions are often thought of as the bright but highly bothersome weeds that sprout in gardens in the summers, but their flowers may be utilized to produce a fruity wine. The wine is prepared by blending the flowers with sugar, an acid, such as lemon, and other viticulture agents. Dandelion wine normally has a mild alcohol content. This wine is primarily made at home because there are so few vineyards that produce it professionally.


Dandelion wine is a medicinal drink that also helps you feel buzzed. Dandelions are excellent for digestive health since they help detoxify the lungs and heart because the dandelion petals are rich in potassium, vitamins A, B, C, and D. Perhaps this was the very first wine that was genuinely beneficial to your liver.


Before picking anything, be sure you are selecting the correct ingredients. Dandelions are what we are looking for, however, if you are unsure about how they look, you must consult or read an identification guide. This is primarily because there are blooms that resemble dandelions.


Before the final bottling, place the wine into a gallon canning jar with an airlock for a crisper wine. After two to three months of fermentation in the canning jar, sift the liquid into the containers.


Wine made from dandelion plants might not be as popular right now. However, information about it is progressively spreading, particularly regarding its beneficial effects on health. You must have a clear understanding of what dandelion wine is and what it tastes like at this point in the article. It smells refreshing and has a slightly sweet and salty aftertaste to keep it short and simple. The next time you come across a field of dandelion flowers, gather them and brew dandelion wine. On a warm day, a gloomy day, a breezy day, or any other day you can sip dandelion wine. Just make sure to serve it cold.


Dandelions are the bane of many a homeowner's existence, but they can be transformed into the most delicious sunshine-filled liqueur (colloquially called wine) by making a dandelion tea and then letting it ferment with sugar and citrus. You will find yourself creeping into neighbors' yards to pick more blossoms, it's just that good.


1. Place dandelion flowers in a large heatproof container. Pour boiling water over top. Cover and let steep for at least 4 hours and up to 24 hours.When making dandelion wine, cleanliness is key. Make sure your kitchen counters, hands, and all utensils are sterile.


3. Place sugar in a heatproof 1-gallon jar. Pour boiling dandelion tea into jar and stir to dissolve. Add lemon and orange slices. Cover jar and let liquid stand for 2 weeks at room temperature, shaking every couple days.


Some of the flowers that make lovely flower wines include pink (dianthus), lilac, lavender, daylily, elderflower, violet, tulip, herb flowers, roses, and pansies. Swap in equal amounts of whatever flowers you like, except for lavender; because it has a particularly strong flavor, lavender should always be used in slightly smaller amounts.


Harvesting and Processing the DandelionsBefore harvesting, be sure that the dandelions have not been sprayed with any herbicides or pesticides. I would also avoid picking dandelions in dog parks.


At the risk of sentimentality, making dandelion wine is about as close as we can get to bottling those first, precious days of spring, and the equally precious memories made with friends and family. Everytime I crack a bottle, those memories are what hit me first. Then, of course, a buzz.


How many dandelion blossoms does it take to make 1000 gallons of wine? Just ask the Amish family who pick them for us on two sunny days in the spring. Or, come to our annual Dandelion May Fest, the first weekend of May and find out!


Note: Choose dandelions from an open field far from any insecticidespraying. Pick early in the season when the leaves of the plant arestill tender. Flowers that have just opened are best for Dandelion wine.


When life gives you a yard full of dandelions, make dandelion wine! Instead of spraying or destroying dandelions, cut a bucket full and make a batch of wine using sugar, yeast, and citrus. Once you ferment and strain your concoction, you can enjoy dandelion wine that has a mild, floral taste. This sweet wine has a moderate alcohol content, so it's great as a dessert wine.


Following a fifty year old formula passed on to us by our Great Aunt Ada, each bottle of our Dandelion Wine has been crafted from a bouquet of handpicked dandelion flowers. The wine is a light, sweet nectar with lovely citrus flavors and a clean finish, making it a unique and wonderful after-dinner treat. Salut!


Phone: 856-697-7172Tasting Room HoursOpen 7 days a weekSunday - Thursday 10am to 5pmFriday - Saturday 10am to 6pmExcluding Events and Major Holidays150 Atlantic St.Landisville, NJ 08326winery@bellviewwinery.com


Dandelion wine is an old school recipe that has been around for centuries. The yellow petals have a honey-like flavor and they make a delicious wine! I prefer to make dandelion mead, as I feel like it is even more flavorful that way.


Mead is simply wine that is made with honey instead of sugar. This dandelion mead recipe is easy to make and uses the abundance of foraged dandelions to make a delicious and highly drinkable beverage!


Also, highly recommended to add 1/2 tsp of potassium sorbate to one gallon of mead/wine one day prior to backsweetening/bottling to prevent bottle bombs. Airlock inactivity isnt a 100% positive indicator of fermentation completion and additional sugar may indeed re-start fermentation.


Hi Eric! Yes you can definitely use more dandelion petals if you have the patience to pick that many off the green parts! I would probably strain them out before adding to the fermenting jug though, as too many petals may clog up the works. I have a lot of other dandelions recipes on the site if you want to experiment with some other things, too!


Brewing with dandelion is funny like that. How dramatic the transformation and how long it takes depends on how much of the greens you have in there. My first dandelion wine was ick.. nasty.. gross.. every time I tasted it until.. probably a year later within a few weeks it went from not good to fantastic! If you go through the trouble of picking off each petal brew time is much faster.


I have made mead in the past and sometimes it is good and sometimes not as good. I made this dandelion mead last spring and bottled it in April. I just opened a bottle yesterday and it was carbonated and awesome. It is better than any I have made before and better than some I have bought. I will be making this again.


Technically you can use any sugar alternative like agave nectar, sugar, maple syrup, or dandelion syrup. Though honey is the best because it comes with its own yeast that helps with the fermentation.If you choose the other sugars/substitutes you might want to keep the mixture open a bit longer for getting some wild yeast as well.Might want to play around with other starters as well instead of just wine yeast. I have been very fortunate with ananas, banana, and ginger starters, where fermentation can start with minutes.


Twelve-year-old Douglas Spaulding knows Green Town, Illinois, is as vast and deep as the whole wide world that lies beyond the city limits. It is a pair of brand-new tennis shoes, the first harvest of dandelions for Grandfather's renowned intoxicant, the distant clang of the trolley's bell on a hazy afternoon. It is yesteryear and tomorrow blended into an unforgettable always. But as young Douglas is about to discover, summer can be more than the repetition of established rituals whose mystical power holds time at bay. It can be a best friend moving away, a human time machine who can transport you back to the Civil War, or a sideshow automaton able to glimpse the bittersweet future.


Last summer, in Minneapolis, I was stunned to see a vast ocean of dandelions brimming the entire city. No lawn existed that had less than 1,000 flowers. I was overwhelmed because in California, as soon as we see one flower in the middle of the yard, we run out and stomp it.


On this one special afternoon in the great oasis of summer, the dandelions flooded the world, dripped off lawns into brick streets, tapped softly at crystal cellar windows, blew and agitated themselves so that on every side lay this green lake, dazzling and glittering with molten sun.


The words were summer on the tongue. The wine was summer in a bottle. It was all the warm afternoons and the cloudless skies, stoppered tight; to be opened, said the label, on a January day with snow falling fast. To be drunk, was the intimation, when the sun had gone unseen in 39 days. Then let those who seek after summer tiptoe with stealth into the dim twilight netherworld of the cellar and put up a hand. 041b061a72


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