I know we have two snowstorms heading our way -- bet you one is the robin storm. Which means spring is here, dudes. Spring begins with snow on the mountains. Oh -- don't get technical on me, I know spring begins at the equinox -- but still....
soon, dandelions will be getting themselves ready for my first batch of dandelion wine. I'd love to catch the first blooms -- that seems rather cruel -- I mean they've waited all winter. But they've also soaked up the season and that would go into the wine.
Do you want my recipe?
3 quarts of dandelion blossoms
1 gallon of water
3 lbs sugar
2 lemons
1 orange
yeast (and a slice of toast)
Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Bring the water to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time.
Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail.
Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). spread yeast on a piece of toast and float on top of dandelion mixture, Cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug).
You can add a lb of raisins at this time, if you want. Fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and top up with a pint of water and any additional required to reduce all but 1 inch of airspace. Set aside until wine clears, rack and bottle.
This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year.
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