Dandelion Wine

This year the exploration with Dandelions went beyond jelly and dried leaves and roots into fermenting a wine.  What a wonderful experiment it turned out to be.  I explored two ways of processing these flowers.  One with yeast added and one left to ferment naturally.  Pictured is the natural ferment which pulls in yeast from the environment.  This batch was put to ferment on April 18th, 2020 and it was left to sit until June 10th, 2020.  Almost a full two months.

Upon straining the liquid from the brew the smell of wine alcohol was evident.  I was surprised by the inner excitement and amazement I felt.  Since leaving the food and beverage industry wine hadn’t been a big part of life once having kids that was followed by pursuing focused awareness on somatic learning and connections.  Now in this adventure I couldn’t wait to try a glass.  It turned out to be a very good glass of wine.  A week before filtering it I had a sample and it was still too sweet for my liking.  Someone who likes sweet wine could decant it sooner than I did.

After filtering it and putting it into bottles for another few days before pouring a glass I was met with a pop upon opening the bottle.  It was as strong as opening a corked champagne bottle.  This means it was still in a fermenting process. I wouldn’t want to leave these bottles capped much longer without letting some air in!

After working late in the garden and sitting down at my desk with this glass was a treat.  Adding to the experience was the connection to picking the dandelion flowers myself, processing them, and then adding them into a mixture for a  fermenting process.  Very satisfying.

The second experiment with added yeast is not ready to be filtered and bottled yet.  I will compare the two once it is.  Until then I will continue to find pleasure at the memory of pleasure from success with a new recipe adventure.

For me a difference between this wine and commercial wine is the aliveness of it.  It seems to activate my mouth in away that enlivens it as the liquid first makes contact.  I am curious if the added yeast dandelion wine will give the same reaction.

For more on the recipe for Dandelion Wine……….


Read more:

Wild Winemaking: Easy & Adventurous Recipes Going Beyond Grapes, Including Apple Champagne, Ginger–Green Tea Sake, Key Lime–Cayenne Wine, and 142 More by Richard W. Bender 


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Copyright 2014 – 2020  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000

Naturally Fermented Dandelion Wine Recipe

All the lovely scientific information you may wish to read is available to research on line.  This is the basic and simple recipe I used that created enjoyable results for me.

Equipment

  • Bean Crock Pot
  • Strainer
  • Measuring Cup
  • Kitchen Pot
  • Cheese Cloth or Cotton
  • Balloons
  • Bottles & toppers

Ingredients

  • 4 cups Dandelion Flower Heads
  • 2 cups Sugar
  • 8 cups Water
  • 1 Orange ( 1 tablespoon Zest, 1/4 cup juice & slices)
  • Lemon (1 tablespoon Zest)
  • Lime (1 tablespoon juice)
  • Handful Raisins
  • 1/2 teaspoon Ginger, dried or fresh
  • Cloves

 #1 – Freshly Picked Flower Head Preparation

After picking the flower heads they must be washed and then pick off as much of the green base as possible.  This is an important step as the green base of the flower petals creates a strong bitter flavour that overpowers the petals.  Once the flower petals are ready add them to crock pot with water and let steep for 24 hours.

I rinse Dandelion Flower Heads in my homemade Apple Cider Vinegar Bath followed by a freshwater bath

#2 – Prep with the ingredients

After the flower petals have rested in water for two days, place them in a clean pot bringing water back up to 4 quarts adding sugar, citrus zests, orange & lime juices, raisins cloves and ginger.  Bring this mixture to a soft boil for up to an hour.

#3 – Crock Pot to Ferment 

(I leave flower petals in ferment however one can filter them out before adding mixture to crock pot)

After cooking to infuse the mixture for an hour pour back into the crock pot and cover with orange slices.  Cover the crock pot with cotton and put pot aside in cool dark space to rest and infuse.

#4 – Fermenting complete

Once the fermenting process is complete (stops bubbling) this brew can be filtered through cheesecloth or strainer and poured into bottles.  These bottle can be put away for 6 months to age before drinking them.

If one is uncertain about the fermentation process being complete a balloon can be placed over the bottle to observe if it expands.  If it expands it is still fermenting.  Leave ballon on until fermentation stops before corking.

#5 – Enjoy or give as gifts

Once the bottle has rested enjoy or gift away as gifts during the holiday season.


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Copyright 2014 – 2020  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000