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Old 05-25-2009, 12:47 PM   #1
SegmentedMonkey
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Default Dandelion Wine

So spring has sprung here in Nova Scotia and with it, the dandelions are back. I was considering making a dandelion wine, and I've found a few recipes on the intertubes. This one in particular struck my fancy because of the addition of the raisins:

Dandelion Wine

Does anyone think this would be horrible beyond belief? It seems like a LOT of sugar to me, but I might be off. What would the ABV be on something like this, in a perfect world?

Recommendation for washing flowers?

Yeast recommendations?

Should I use dextrose, or cane sugar?

I could use honey and make it a dandelion mead, I suppose. Thoughts?

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Old 05-25-2009, 12:58 PM   #2
Clonefarmer
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dandelion wine
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Old 05-25-2009, 01:01 PM   #3
SegmentedMonkey
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Oh, THAT'S what the search button is for!

*selffacepalm*

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Old 05-25-2009, 06:29 PM   #4
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I got a field of them over here too... My grandfather used to make it back when I was little.. I was too young to try it back then..

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