How many dandelions to make wine

Dandelion Wine Recipe 2 Makes about 1 gallon. This one will be sweeter and more orange tasting than recipe 1. Ingredients 1 gallon dandelion blossoms 1 gallon boiling water Juice of 1 lemon 3 oranges, peeled and sliced 4 pounds of sugar 1 cake of yeast Instructions Combine water and blossoms in a crock. Let stand for 24 hours, then strain. Add rest of the ingredients.

Let the mixture set for 3 weeks, then bottle. Age in bottles for at least 2 months. Dandelion Wine Recipe 3 Makes about 4 gallons. This recipe is said to be good for rose petal wine as well.

Ingredients gallons fresh dandelion yellow dandelion tops remove all green 3 oranges 2 lemons 1 pound raisins 1 package wine yeast Instructions Remove stems from dandelions. Slice up three oranges, two lemons and one pound of raisins. Put all this into a primary fermenter and pour four gallons of boiling water over the flowers, raisins and fruit. Thank you. Save Story. To revisit this recipe, visit My Account, then View saved recipes.

Ingredients Makes about 1 gallon 4 cups dandelion flowers. Step 1 1. Step 2 2. Step 3 3. Step 4 4. Some of the flowers that make lovely flower wines include pink dianthus , lilac, lavender, daylily, elderflower, violet, tulip, herb flowers, roses, and pansies. Swap in equal amounts of whatever flowers you like, except for lavender; because it has a particularly strong flavor, lavender should always be used in slightly smaller amounts.

Published by Quirk Books. Allow to macerate for 48 hours at room temperature in a dark space. Strain, see note and squeeze out all the liquid. Rinse the container. Discard the flowers. In a large saucepan, bring the maceration liquid, lemons, oranges, raisins, and sugar to a boil, and let boil for 30 minutes. Pour the mixture into the clean glass jar or stoneware and let cool until the liquid is about room temperature if the liquid is too hot, the yeast will be destroyed.

Sprinkle in the yeast. Cover the opening of a container with cheesecloth and allow to ferment for three weeks at room temperature in a dark space, stirring once a day, or until the fermentation stops when it no longer form bubbles.