As spring approaches, we are reminded that Dandelions are also coming. Don’t kill them! Pick them!
We have yet to have one of our FBV members create this old country wine favorite. Getting inspired?
Dandelion Wine: makes 4 quart jars
1 quart yellow dandelion blossoms, well rinsed
1 gallon boiling water
1 (.25 ounce) package active dry yeast
8 cups white sugar
1 orange, sliced
1 lemon slice
1.Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes.
Remove and discard the blossoms, and let the water cool to 90 degrees F.
2.Stir in the yeast, sugar, orange slices, and a lemon slice; pour into a gallon jug or small carboy as the primary fermentor, and attach a fermentation lock.
Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days.
Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings if you want authentic looking mountain country wine. Regular wine bottles work too.
Age the wine at least a week for best flavor.
Jewel of the Blue Ridge Vineyard & Greenhouse Nursery
PO Box 4
Marshall NC 28753 USA