Source: Michael Yandrasits (michael@ frank.polymer,uakron.edu)
Issue #872, 4/27/92
I've just picked 21 pints of dandelion flowers and plan on scaling this
recipe up to make 5 gallons of wine.
Ingredients: (1 gallon)
- 4 pints, dandelion flowers (as little green as possible)
- 18 ounces, chopped sultanas (white raisins)
- 1--1/2 pounds, corn sugar
- 3 teaspoons, citric acid
- 2 campden tablets
The recipe calls for making a "dandelion tea" by steeping the flowers in
a warm water for 24 hours. I've done this part and the "tea" is a
yellow- brown color with a very grassy smell and taste. Is this what is
supposed to happen? I've tasted and smelled the flowers very carefully
and quite frankly they don't taste like much at all. Will some "magic"
happen durring fementation and aging (not at all uncommon in this type