It's spring time here in NEW (North East Wisconsin), and it's dandelion season. I decided this year I was going to make dandelion wine for the first time. Being climate zone 5a, the season doesn't last long. So I have to get picking the flowers.
First thing is to pick a good location that's free of pesticides and herbicides. A nice view because you will be there for a well. And lots of dandelions.
Then the next step is to brew the dandelions into tea.
For the expert dandelion wine makes, yes there is to much green parts in my pot. I ended up with 6 gallons of tea. It's go big or go home. I saved one gallon to drink as tea, and made 5 gallons of wine. So there was no way in H E double tooth picks I was going to cut that much green off.
The ingredients were cheep. Which is one of the reason I wanted to do this. The other its all natural. If you like asparagus, the boiled flowers taste similar. And are probably healthier for you then the vegges in the store. I brought the yeast from a loco home brewing shop.
There are many recipe videos on line on how to make DW. I wanted to keep it simple for the first time. This is the one I used:
In conclusion I know it's not spring anymore, but I wanted to wait for the taste test before I posted this.
And the result is ... to me it has a tangy taste. I didn't mine the bitter flavor. Next year I'll get more fancy and not make to much at once.
Disclaimer: The Information is not intended to be and does not constitute wine making advice or past performance is no guarantee of wine making success.
It's spring time. Lets make some Dandelion Wine | Ecency
