Looking for your best Dandelion Wine recipe Please.

[mythreesons]

I have been wanting to make this for so long..well now is the time as my lawn is loaded with them. I just can't seem find a recipe now

[Deleted]

Get the young leaves, melt a few pats of butter,add them and a little white or rice vinegar with the leaves wilt them down and cook off the vinegar. salt and pepper to taste.

[mythreesons]

Thanks downhome..I will have to try that. Do you have a dandelion wine recipe by chance?

[Deleted]

LOL sorry I only seen the first part on the main forum screen, so I assumed you wanted to know how to cook them ...

Sadly I do not.

[jamiecatheryn]

Start with tons of petals, like almost as much volume as you want to make of wine. 2.5 lbs sugar per gallon, and 2 oranges and 1 lemon, a pound of golden raisins. Packet of white wine yeast. Boil all the water, pour over petals, let sit in there 3 days. Sterilize your fermenter bucket and stirring equipment and all. Strain out petals squeezing to get all the water, heat that dandelion tea up above 170 (boiling is ok), keep it there 20 minutes to kill any germs and infuse the ingredients while you add the sugar, juice and thinly sliced zest of the citrus, and add the raisins. Cool it down and stir vigorously to aerate, rehydrate your yeast according to packet directions (in 2oz 110F water for 15 min?), once your stuff is nearly down to room temp, stir in the yeast. If you want it really strong use yeast nutrient and/or yeast energizer according to amounts on the packets. Close it up and put an airlock on. 1-2 weeks in primary, siphon to another container leaving the yeast dregs and raisins, 2-3 weeks in secondary, siphon to bottles, age 6 months or more for flavors to blend and mellow nicely.