The Dandelion season is in full swing right now and the first big flush of flowers ends up fermented.
This year I am experienting with a new Mead recipe I've made but until it has been tested I will keep that one in my notebook.
Our usual recipe, and the one we used for the wine at our own Handfasting, comes from one of my favourite wild food books for uses in the kitchen.Wild Food: A Complete Guide for Foragers
Easy Dandelion Flower Wine Recipe - Makes 1 Gallon2 pints of Dandelion Petals
1kg (2.2lb) White Sugar
3 Level Teaspoons of Dried Yeast
Demijohn (carboy) and airlock
Harvest and measure 2 pints of dandelion petals discarding the green backs of the flower heads.
Place the petals in a large container or pan with a tight fitting lid, then pour over 2 litres (1/2 gallon) of boiling water. Cover and leave to stand for 3 days.
After the petals have had their steeping time, strain through a sieve and add the liquid to your demijohn along with the jest and juice of the 2 oranges, a large funnel helps with this.
Add the yeast to a cup half filled with warm previously boiled water and a teaspoon of the sugar and stir, in a few minutes it will begin to froth, stir again and add to the demijohn.
In a jug place half the sugar and dissolve with boiling water, allow this to cool down till it it just warm before adding to the demijohn, repeat with the remaining sugar.
Give it all a swirl and your done. Add the airlock half filled with water, then a small cotton wool ball to the top of the airlock to keep flies out. Put away somewhere to forget about for the next few months. In around a year it should be ready for bottling.
Thank you for your support!)