Pink Dandelion Wine Recipes

Steps:

• Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
• Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.

Steps:

• Take the blossoms, remove stem and leaves, and boil in water.
• Remove from heat and let stand overnight, then strain.
• Then add lemon, raspberries, cinnamon and sugar (so its overly sweet to the taste).
• Warm mixture over low flame until the sugar is dissolved (honey many be substituted in equal proportions).
• Next, when the mixture is lukewarm, add active yeast which as been suspended in warm water.
• Cover the pan with a towel and let it set for three days undisturbed.
• As you check it, visualize the energy in your wine increasing even as the bubbles are forming (a sign of fermentation starting).
• Finally, strain the mixture again and bottle in loosely corked bottles.
• Once the corks no longer pop out, tasted to see if the wine needs any additional sugar.
• If so, return it to the stove and sweeten to taste, but bring it to a boil so as to kill the yeast.
• Cork tightly and let age for one year in a cool, dark area for best results.
• Enjoy this liquid of the Earth and Sky or if you wish, you can use this as a offering for spells or spirits of your garden!

Steps:

• 1. Place dandelion flowers in a large heatproof container. Pour boiling water over top. Cover and let steep for at least 4 hours and up to 24 hours. When making dandelion wine, cleanliness is key. Make sure your kitchen counters, hands, and all utensils are sterile.
• 2. Pour the resulting tea through a fine-mesh strainer into a large pot or saucepan, pressing the petals to extract as much flavor as possible. Discard blossoms and bring tea to a boil.
• 3. Place sugar in a heatproof 1-gallon jar. Pour boiling dandelion tea into jar and stir to dissolve. Add lemon and orange slices. Cover jar and let liquid stand for 2 weeks at room temperature, shaking every couple days.
• 4. Pour dandelion wine through a fine-mesh strainer lined with a coffee filter into a clean container. Serve or cover and store refrigerated for up to 3 weeks.