Dandelion Wine (14)

• 6-8 cups dandelion flowers, trimmed
• 3 lbs granulated sugar
• 1 gallon water
• 3 tsps acid blend
• ¼ tsp tannin
• 1 tsp yeast nutrient
• Champagne or Montrachet wine yeast

Wash flowers and trim off all greenery, using petals only. Put petals in 1½-quart pan and cover with 1 quart water. Bring to simmer for 10 minutes, then put lid on pan and turn off heat. Let steep for 1-6 hours, depending on how strong you want the flavor to be. Meanwhile, boil remaining water and dissolve sugar, acid blend, yeast nutrient, and tannin. Strain dandelion petals through nylon straining bag and squeeze bag to extract all liquid. Combine dandelion-water and remaining ingredients (except yeast) in primary and cover. When cooled to room temperature, add activated yeast. Ferment 3-5 days (until specific gravity is 1.020), then rack to secondary and attach airlock. After 30 additional days, rack, top up and reattach airlock. Set aside 3 months, then rack, top up and reattach airlock. Repeat after additional 3 months and add stabilizer. Wait 30 days and bottle. Cellar this wine for a year before drinking. Best served chilled.

[Adapted recipe from Terry Garey’s The Joy of Home Winemaking]