Ok, since my maple sap turned on me, I’m on to my latest endeavor… dandelion wine! I’ve never made it before and now that the Foreign & Domestic 5-part book series is complete, I find that I have a little more time on my hands… but not enough apparently to make maple syrup * sigh *. What’s the adage, idle hands are the devil’s work?
I had a picture that I took some time ago when I originally contemplated this post and activity (2 years ago), but alas I can’t find it. I also did some research in the hopes of finding a good recipe with specific details. The four links I’m providing below will give you a good idea as to the different methods available as well as varying batch sizes.
Based on my reading and research though, the key to making a good dandelion wine is to remove the individual yellow dandelion petals from the bud. Don’t just pluck the bud from the stem and run with it. Apparently, the inclusion of the bud will make the wine bitter and unpalatable.
Good to know, right?
Good luck and happy hunting!
I’ll let you know how mine turns out… here are the links.