Dandelion And Black Raspberry Wine

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  • 2 quarts dandelions blossoms
  • 1 cup fresh or frozen black raspberries
  • 5 cups honey
  • 1 lemon
  • 1 orange
  • 4-inch cinnamon stick
  • 5-1/2 pts water
  • 1 tsp yeast nutrient
  • 1 crushed Campden tablet
  • 1/4 tsp tannin
  • wine yeast

Pick the dandelion flowers and then remove and save only the petals, discarding the remainder. Put water on to boil. While water is heating, thinly peel the lemon and orange. Remove and discard pith from the lemon and orange and slice their fruit thinly. Put lemon and orange slices, peeling, flower petals, cinnamon stick, and raspberries in nylon straining bag, tie closed and put in primary. Add honey to primary and pour boiling water over straining bag. Stir to mix honey and water and continue until honey is disolved. Cover primary and as water cools stir in tannin and yeast nutrient. When room temperature, sprinkle yeast over liquid and recover. Fermentation should start within hours. Squeeze bag daily to liberate flavors and then stir liquid. After 5th day, drip drain bag over primary, squeezing gently, and discard petals and fruit pulp. Dissolve crushed Campden tablet in 1/2 cup warm water and stir into primary. Recover and ferment to specific gravity of 1.010 (14-21 days). Rack into secondary and fit airlock. Rack, top up and refit airlock every 30 days for 90 days. After racking, stabilize, allow to settle 2 weeks, and rack into bottles. Allow to age at least one year. [Author’s own recipe]