Recipe for 1 Imperial gallon
- 2 quarts of dandelion flowers
- 2 lemons
- 2 oranges
- 1 kg. sugar
- 1 cup of Wild Berry grape concentrate
- 1 tsp. citric acid
- 1 tsp. yeast nutrient
- 1/2 tsp. yeast energizer
- 1 packet Lalvin EC-1118 wine yeast
- 1 tsp. grape tannin
- 1 campden tablet
- Fresh flowers should be gathered on a dry sunny day.
- Only the yellow petals should be used. Green parts make the wine bitter.
- Place the flowers in a bucket with the thinly pared rinds of 2 lemons and 2 oranges.
- Pour on 12 cusp of boiling water.
- Cover and leave for 3 to 4 days to extract the essence.
- Because the flowers will float, you should push them down at least 2 times a day and give them a good stir.
- Strain off the liquor and press the pulp until it’s dry.
- Add 4 cups of sugar, 1 cup of Wild Berry white grape concentrate, a level teaspoon of citric acid, 1 tsp. of yeast nutrient and 1 packet of wine yeast (Lalvin EC-1118).
- Stir thoroughly until sugar is completely dissolved.
- Put in 1-gallon jar and fit airlock.
- Ferment at room temperature, when fermentation slows down, top up with cooled pre-boiled water.
- When fermentation is finished, rack into another jar and add 1 teaspoon of grape tannin and 1 crushed campden tablet.
- Rack again in 3 months and bottle in another 3 months.
- The wine can be sweetened using Sweetener and filtered if desired.