Make Wine at Home: Dandelion wine recipe
2.25 litres/4 pints dandelion heads
500g/1 lb 1-½ oz sultanas
3 level teaspoons citric acid
1 kg/2 lb 2 oz white sugar
4 litres/7 pints hot water
Sauternes yeast and nutrient
1 Pick the dandelion heads on a dry and sunny day when the (lowers are fully open. Remove and keep all the golden petals and discard the green calyx and stem. Place the petals in a measuring jug, shake them down, but do not press them. Empty petals into a sterilized bowl, pour hot water over them and rub the petals against the surface of the bowl with the back of a wooden spoon to extract the essence. Cover and leave to cool.
2 Wash and chop the sultanas and add them to the dandelion petals together with the citric acid, yeast and nutrient. Ferment under a loose cover for five days pressing down the floating fruit and petals twice each day.
3 Strain out, press dry and discard the sultanas and petals. Stir in the sugar. Pour the must into a fermentation jar. Pit an airlock and ferment to a finish.
4 Siphon the clearing wine into a sterilized storage jar. Add one Campden tablet, top up with cold boiled water and keep until the wine is bright. Taste and if needed, sweeten with saccharin. Bottle and keep the wine for nine months. Serve cold with sweet biscuits at any time.