Dandelion Wine Recipe

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Dandelion Wine

Chilly Butt

By
@chillybb

Another recipe from the gramma recipe bag. This one came may have come from my Great Grandmother. I know of ONE batch my grandparents made, my parents had one bottle from that batch, in the fridge, that was never opened, for as long as I can remember. It was lost in 1980, when we moved. I always wondered what the wine tasted like. My dad never said if it were good or not. If anyone is brave enough to make this, I appreciate a heads up on the taste. If I feel adventurous, I may make a batch myself.


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Method:

Stove Top

Ingredients

1 gal
dandilion blossoms
1 gal
boiling water
3
lemons, zest and juiced
3
oranges, zest and juiced
4 lb
white sugar, granulated i think
1
yeast cake or i pkg dry yeast

Directions Step-By-Step

1
Put dandelion's in a large kettle with gallon of boiling water. Let stand, covered for 3 days.
2
Grate all the zest from the lemons and oranges, add to the kettle, bring to boil, boil for 15 minutes. Strain the zest from liquid.
3
When the liquid is luke warm, add the juice from the lemons and oranges, sugar and yeast cake. NOTE: Yeast cakes are fresher than packaged and is moist, dissolving better in the liquid. Stir to dissolve sugar. Cover.
4
Stand liquid in a warm place for one week. After the week, strain liquid, cover and let stand for 3 more weeks. After three weeks it is ready to bottle.
NOTE: This recipe is from the late 1800's, early 1900's. They didn't have the fermenting plugs and cool gadgets available today.

About this Recipe

Course/Dish: Other Drinks
Main Ingredient: Fruit
Regional Style: American
Hashtags: #wine, #homemade, #fruity