How do you make??? help out?!
how do you make dandelion wine!?!?Www@FoodAQ@Com
Answers:
Dandelion Wine (1)
* 3 qts dandelion flowers
* 1 lb white raisins
* 1 gallon water
* 3 lbs granulated sugar
* 2 lemons
* 1 orange
* yeast and nutrient
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!. Set aside 1 pint of water and bring the remainder 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!.)!. Add yeast and yeast nutrient, cover, and put in a warm place for three days!. Strain and pour into a secondary fermentation vessel (bottle or jug)!. Add the raisins and fit a fermentation trap to the vessel!. Leave until fermentation ceases completely, then rack and add the reserved pint of water and whatever else is required to top up!. Refit the airlock and set aside until clear!. Rack and bottle!. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year!. [Adapted recipe from C!.J!.J!. Berry's First Steps in Winemaking]
Dandelion Wine (2)
* 2 qts dandelion flowers
* 2 lbs 11 ozs granulated sugar
* 4 oranges
* 1 gallon water
* yeast and nutrient
This is the traditional "Midday Dandelion Wine" of old, named because the flowers must be picked at midday when they are fully open!. Pick the flowers and bring into the kitchen!. Set one gallon of water to boil!. While it heats up to a boil, remove as much of the green material from the flower heads as possible (the original recipe calls for two quarts of petals only, but this will work as long as you end up with two quarts of prepared flowers)!. Pour the boiling water over the flowers, cover with cloth, and leave to seep for two days!. Do not exceed two days!. Pour the mixture back into a pot and bring to a boil!. Add the peelings from the four oranges (again, no white pith) and boil for ten minutes!. Strain through a muslin cloth or bag onto acrock or plastic pail containing the sugar, stirring to dissolve!. When cool, add the juice of the oranges, the yeast and yeast nutrient!. Pour into secondary fermentation vessel, fit fermentation trap, and allow to ferment completely!. Rack and bottle when wine clears!. Again, allow it to age six months in the bottle before tasting, but a year will improve it vastly!. This wine has less body than the first recipe produces, but every bit as much flavor (some say more!)!. [Adapted recipe from C!.J!.J!. Berry's First Steps in Winemaking]
Dandelion Wine (3)
* 2 qts dandelion flowers
* 2? lbs granulated sugar
* 4 oranges (juice only)
* 1 gallon water
* 1 tsp yeast nutrient
* Chablis wine yeast
Put water on to boil!. Stir in sugar until completely dissolved!. Meanwhile, wash flowers and trim away all greenery!. Put flowers, juice of oranges and yeast nutrient in primary and add boiling water!. Stir and cover primary!. Allow to cool to room temperature and add activated yeast!. After 48 hours, strain off and discard flowers!. Transfer to secondary and fit airlock!. Ferment to dryness!. Rack, top up and refit airlock!. Repeat every 60 days until no further sediment is deposited during 60 day period!. Stabilize, wait two weeks and rack into bottles!. Set aside 6 months before tasting!. [Adapted recipe from Leo Zanelli's Home Winemaking from A to Z]
Dandelion Wine (4)
* 3 qts dandelion flowers
* 2 lbs 6 ozs granulated sugar
* 1 lemon (juice and zest)
* 7 pts water
* 1 tsp yeast nutrient
* Champagne wine yeast
Put water on to boil!. Meanwhile, wash flowers and trim away all greenery!. Best wine uses only the petals!. Put flowers, juice and zest of lemon in primary and add boiling water!. Stir and cover primary and set aside for 7 days!. Slowly pour contents through nylon straining bag and squeeze to extract all liquid!. Combine one quart of the liguid and the sugar in pot and stir while bringing to a boil!. Add half of this back to strained liquid, stir in yeast nutrient and pour into secondary to cool!. Store remaining half of sugar liquid in capped bottle in refrigerator!. When liquid in secondary is at room temperature, add activated yeast and fit airlock!. After seven days, rack and add reserved sugar liquid and stir!. Refit airlock and ferment to dryness!. Rack, top up and refit airlock!. Repeat every 60 days until no further sediment is deposited during 60 day period!. Stabilize, wait two weeks and rack into bottles!. Set aside 6 months before tasting!. [Adapted recipe from George Leonard Herter's How Www@FoodAQ@Com
* 3 qts dandelion flowers
* 1 lb white raisins
* 1 gallon water
* 3 lbs granulated sugar
* 2 lemons
* 1 orange
* yeast and nutrient
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!. Set aside 1 pint of water and bring the remainder 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!.)!. Add yeast and yeast nutrient, cover, and put in a warm place for three days!. Strain and pour into a secondary fermentation vessel (bottle or jug)!. Add the raisins and fit a fermentation trap to the vessel!. Leave until fermentation ceases completely, then rack and add the reserved pint of water and whatever else is required to top up!. Refit the airlock and set aside until clear!. Rack and bottle!. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year!. [Adapted recipe from C!.J!.J!. Berry's First Steps in Winemaking]
Dandelion Wine (2)
* 2 qts dandelion flowers
* 2 lbs 11 ozs granulated sugar
* 4 oranges
* 1 gallon water
* yeast and nutrient
This is the traditional "Midday Dandelion Wine" of old, named because the flowers must be picked at midday when they are fully open!. Pick the flowers and bring into the kitchen!. Set one gallon of water to boil!. While it heats up to a boil, remove as much of the green material from the flower heads as possible (the original recipe calls for two quarts of petals only, but this will work as long as you end up with two quarts of prepared flowers)!. Pour the boiling water over the flowers, cover with cloth, and leave to seep for two days!. Do not exceed two days!. Pour the mixture back into a pot and bring to a boil!. Add the peelings from the four oranges (again, no white pith) and boil for ten minutes!. Strain through a muslin cloth or bag onto acrock or plastic pail containing the sugar, stirring to dissolve!. When cool, add the juice of the oranges, the yeast and yeast nutrient!. Pour into secondary fermentation vessel, fit fermentation trap, and allow to ferment completely!. Rack and bottle when wine clears!. Again, allow it to age six months in the bottle before tasting, but a year will improve it vastly!. This wine has less body than the first recipe produces, but every bit as much flavor (some say more!)!. [Adapted recipe from C!.J!.J!. Berry's First Steps in Winemaking]
Dandelion Wine (3)
* 2 qts dandelion flowers
* 2? lbs granulated sugar
* 4 oranges (juice only)
* 1 gallon water
* 1 tsp yeast nutrient
* Chablis wine yeast
Put water on to boil!. Stir in sugar until completely dissolved!. Meanwhile, wash flowers and trim away all greenery!. Put flowers, juice of oranges and yeast nutrient in primary and add boiling water!. Stir and cover primary!. Allow to cool to room temperature and add activated yeast!. After 48 hours, strain off and discard flowers!. Transfer to secondary and fit airlock!. Ferment to dryness!. Rack, top up and refit airlock!. Repeat every 60 days until no further sediment is deposited during 60 day period!. Stabilize, wait two weeks and rack into bottles!. Set aside 6 months before tasting!. [Adapted recipe from Leo Zanelli's Home Winemaking from A to Z]
Dandelion Wine (4)
* 3 qts dandelion flowers
* 2 lbs 6 ozs granulated sugar
* 1 lemon (juice and zest)
* 7 pts water
* 1 tsp yeast nutrient
* Champagne wine yeast
Put water on to boil!. Meanwhile, wash flowers and trim away all greenery!. Best wine uses only the petals!. Put flowers, juice and zest of lemon in primary and add boiling water!. Stir and cover primary and set aside for 7 days!. Slowly pour contents through nylon straining bag and squeeze to extract all liquid!. Combine one quart of the liguid and the sugar in pot and stir while bringing to a boil!. Add half of this back to strained liquid, stir in yeast nutrient and pour into secondary to cool!. Store remaining half of sugar liquid in capped bottle in refrigerator!. When liquid in secondary is at room temperature, add activated yeast and fit airlock!. After seven days, rack and add reserved sugar liquid and stir!. Refit airlock and ferment to dryness!. Rack, top up and refit airlock!. Repeat every 60 days until no further sediment is deposited during 60 day period!. Stabilize, wait two weeks and rack into bottles!. Set aside 6 months before tasting!. [Adapted recipe from George Leonard Herter's How Www@FoodAQ@Com
DANDELION WINE
15 qts!. water
Dandelion blossoms
Boil water, add blossoms and turn off!. Allow to stand overnight!. Next day, simmer for 1 hour, then strain and retain only the liquid!. Add: 8 lemons 8 oranges 2 lbs!. raisins
Place in large crock or plastic container!. Ferment for 9 days!. Stir twice a day!. Place in bottles or jars until fermentation is complete!. Do not seal the jars at this point!. After the fermentation has stopped (the time interval depends on the temperature of fermentation), remove sediments by siphoning off liquid into clean bottles!.
Again, allow the bottle cap to remain loose until no further fermentation takes place!. Seal the bottles, store away, and prepare for some good medication!
PLEASE NOTE: If fermentation does not start within 1 or 2 days, add a cake of bakers' yeast, dissolved in 1 cup of lukewarm water!. The bakers' yeast will replace natural yeasts that may have been destroyed by hot water in Step 1!.Www@FoodAQ@Com
15 qts!. water
Dandelion blossoms
Boil water, add blossoms and turn off!. Allow to stand overnight!. Next day, simmer for 1 hour, then strain and retain only the liquid!. Add: 8 lemons 8 oranges 2 lbs!. raisins
Place in large crock or plastic container!. Ferment for 9 days!. Stir twice a day!. Place in bottles or jars until fermentation is complete!. Do not seal the jars at this point!. After the fermentation has stopped (the time interval depends on the temperature of fermentation), remove sediments by siphoning off liquid into clean bottles!.
Again, allow the bottle cap to remain loose until no further fermentation takes place!. Seal the bottles, store away, and prepare for some good medication!
PLEASE NOTE: If fermentation does not start within 1 or 2 days, add a cake of bakers' yeast, dissolved in 1 cup of lukewarm water!. The bakers' yeast will replace natural yeasts that may have been destroyed by hot water in Step 1!.Www@FoodAQ@Com
Here's a recipe!. I don't think it's the right time of year for dandelions!.
http://www!.defalcos!.com/wine-recipes/dan!.!.!.Www@FoodAQ@Com
http://www!.defalcos!.com/wine-recipes/dan!.!.!.Www@FoodAQ@Com
i've never heard of that!.!.!.it must taste just awfulWww@FoodAQ@Com