Dandelion Mead (Metheglin)
- 2 qts loosely packed dandelion petals
- 3/4 lb chopped white raisins (or sultanas)
- 2-1/2 lbs honey
- juice and zest of 1 lemon
- juice and zest of 1 orange
- 1 tsp powdered pectic enzyme
- 1 tsp acid blend
- 1/4 tsp grape tannin
- 1 crushed Campden tablet
- water to one gallon
- 1 tsp yeast nutrient
- white wine yeast
Boil two quarts water and stir honey into it. Continue boiling 20 minutes, skimming off any foam that may appear. Set aside covered to cool. Meanwhile, chop raisins and prepare zest of lemon and orange. Combine dandelion petals, chopped raisins and zests in fine mesh nylon straining bag. When honey-water cools, bring volume up to 1 gallon. Combine all ingredients except yeast in primary, stir, cover, and set aside 12 hours. Add activated yeast and cover primary. Stir daily until vigorous fermentation subsides (about 7-10 days). Drip-drain straining bag (do not squeeze). Pour liquid into secondary and attach airlock. Rack after 30 days, topping up with water, mead or dandelion wine. Refit airlock and set aside. Rack every 45-60 days until mead clears and no longer deposits sediment. Rack, stabilize and bulk age 6 months. Sweeten to taste and rack into bottles. Bottle age another 3-6 months before tasting. Improves with age. [Author’s own recipe]