Ingredients Needed to Make Dandelion Wine

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Right now it is raining. After the rain, the dandelions will be sure to pop up. While the majority of people are thinking, “I know, dandelions, I have tried everything to get them out of my lawn…” I, on the other-hand am pretty excited! Why? Dandelions are more than just a weed, after reading this hopefully you’ll understand exactly what I mean.

It is funny, I was in a local store the other day and a customer was buying a weed-killer. I thought to myself, I wonder how much money a year does a company like that make selling weed-killer? Then I thought, I wonder if they know exactly what they can do with the “buy weed online” they are actually spending money on the kill. This is what led me to write this article.

Dandelions have Vitamins A, B complex, C, and D
Dandelions have minerals -iron -potassium -zinc
Bees use this flowers for nectar, naturally these plants bloom and are ready for the bees just about when the fruit nectar for the bees has ended.
Roots are the Dandelion are used in medicine
Can be used in teas
Helps children suffering from jaundice
Used for Gall Stone treatments
Promotes for a healthier liver and kidneys
Used to treat skin conditions
Makes for a great wine

So now that there is a little information on the subject of these “Weed Strains“, maybe you’ll find that just killing the dandelions is not the only option.

Here is one of a few GREAT Recipes to use Dandelions

Ingredients Needed to Make Dandelion Wine

3 quarts dandelion flowers (just the yellow petals)
¾ pounds of raisins
3.5 pounds of sugar
1 gallon water
3 lemons – you will be using the peels first (make sure to get all the white off the lemon peels)
Yeast nutrients

Instructions to Make Dandelion Wine

  • Put the petals (only the petals) in a pantyhose or mesh bag and tie
  • Put the petals into the boiling water
  • After placing the petals in the water, turn the water down to a simmer and cover the pot with a lid
  • Simmer the petals for about fifteen minutes
  • After simmering, turn off heat and let cool down
  • When cooled, drain your petals (squeezing lightly) and remove the petal bag from the water
  • Start heating up your mixture again (without the bag of petals in it) on a low boil
  • Add sugar and your lemon peels to the water
  • Simmer this mixture for one hour
  • Now let cool to room temperature
  • After mixture has cooled down add the rest of your lemons and add the yeast nutrients to the mixture
  • Cover and leave in a dark place (maybe pantry for example) for three days- be patience, leave it alone for the three days
  • After the three days have expired, strain mixture into a jug (something airtight)
  • Every 60 days you will want to strain into another container (airtight container) until the wine stops having sediments in it
  • After your last strain, put the jug/bottle away for about one year
  • The longer you wait, the better it will taste!

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