Tuesday, April 24, 2012

Dandelion Wine -- Recipe

Mary Cox-Bilz’s Dandelion Wine

1     ga1lon Boiling water
2     qt. Dandelion blossoms
3     lb Sugar
1      Lemon; thinly sliced
1     tbsp Good yeast (If using powdered yeast, mix 1 pkg. in half a cup of lukewarm water before adding to the pot and do NOT add it until after pot cools to lukewarm.

Put blossoms in a large kettle and pour boiling water over them. Let stand 1 hour. Strain, add sugar to liquid, boil a little and skim. Allow to Cool.

When lukewarm, add lemon and yeast. Let stand 24 hours, then strain and put into sterilized clean Mason Jars or wine jugs, filling full as it’s working (with some room at the top) until only the impurities (lemon, etc.) are left in the bottom of the pot. The wine will be a beautiful pale gold color.

(In making this wine, be careful to keep all stems out, as they make the  wine taste rank and give it a dark color). Seal tightly.

Contributor’s Note:
  Since I’m quadriplegic, I’ll get my sister Donna or my niece Jennifer to pick the dandelions. Then my Mom or Dad will do the thing with the boiling water, sugar,  and Mason Jars. Then if it turns out well, I’ll just smile and say, “It’s my recipe!”

Contributed by Mary Cox-Bilz, author of Letters in my Casket

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