Comments on: Dandelion Wine Prep

By: fishinthewater

fishinthewater — Tue, 08 Jun 2010 18:56:53 +0000

Ah, I did this too! Did you ever find a simpler way to separate the petals from the heads? I imagine that is what you’re doing in the fourth to last picture. I found it to be rather tedious. I also added raisins and a lemon peel and an orange peel to mine because that’s what the recipe said, but then I was annoyed about it because the whole point of dandelion wine is that dandelions are everywhere, and I have to go to the natural food store for raisins and lemons and oranges because they don’t grow well here. Weirdos.

Wild yeast or store?

By: nickyjusa

nickyjusa — Tue, 19 May 2009 14:43:32 +0000

Ray Bradberry anyone?

By: Dana

Dana — Tue, 19 May 2009 05:05:36 +0000

Kevin: How poisoned they are depends on a lot of factors but Susun Weed said something interesting about that–that the carbon monoxide from automobile exhaust, at least, is GOOD for plants because the first step in photosynthesis is to lop off that second oxygen atom from the CO2 they pick up! Being next to the road lets them skip that step a little bit.

But, here’s a thought–even sillier than the dandy greens at Whole Foods is the fact that you can BUY dandelion seeds. O_o All ya gotta do is go out and pick the fluffballs and presto, there’s your damn seeds. What is it with some people? Anyway, whatever might be on the seeds, if you grow them in a cleaner environment, the plants ought to be fine.

By: FeralKevin

FeralKevin — Mon, 04 May 2009 04:24:43 +0000

Great pics. I especially noticed the mutant multiple. I would argue that for health reasons, I would recommend buying dandelions from Whole Foods rather than picking them from the poisoned city sidewalk.
Yours look amazing, however. Lucky. We don’t get very many dandelions down here. I always love seeing a whole yard or field of them in the NW pics.

Happy fermenting

By: jhereg

jhereg — Tue, 21 Apr 2009 18:40:34 +0000

Hi Susan, the water to sugar ratio is pretty fungible. If you want a very light wine, try a ratio of about .5 lb sugar to 1 gal water. I highly discourage going above 2.5 lbs sugar to 1 gal water. Personally, I generally go with ~ .8 lb.

Also note that honey can be used in place of sugar, with even better results (imo).

I like to age mine for at least 2-3 months, but that’s mostly cuz that’s as long as I’m willing to wait
Re: store bought dandy greens: I always laugh my ass off when I see those…

By: Urban Scout

Urban Scout — Tue, 21 Apr 2009 03:42:26 +0000

Hey Susan, the wine recipe I got is from a cool little purple booklet called Winemakers Recipe Handbook.

Martha, funny I was just at Whole Foods and saw the dandelion greens and thought how funny it is for people to buy them at the store when they are everywhere. Although the ones in the store are probably slightly less bitter than the wild ones I’m guessing.

Anyone notice the picture of the mutant dandelion? WTF?

By: Susan Ballarini

Susan Ballarini — Mon, 20 Apr 2009 06:19:49 +0000

I am absolutely THRILLED about this wine, but I still do not understand how to make it. How much water, sugar, if any, length of time for aging or anything. What have I missed? Or do you leave it in the bag?

By: martha

martha — Mon, 20 Apr 2009 02:22:39 +0000

Yes, you can also buy local, organic dandelions at New Seasons.

By: Christine

Christine — Mon, 20 Apr 2009 01:21:39 +0000

Urban Scout!

Your dandies look absolutely beautiful!!!!!!

I have only got 2 so far … but that is because I am in the East.

Patience, that is the key, the photos performed well!

Cheers,

Christine

By: roxanne

roxanne — Mon, 20 Apr 2009 00:29:45 +0000

!!!!
????
Cool.
I want some.
I wanna make some!