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Winemaking
Dandelion is one of the most recognizable herbs in the world. As early as antiquity, it was attributed with many medicinal properties, mainly antibacterial, antiviral, anti‑inflammatory, appetite‑stimulating, diuretic and laxative, and even anticancer. Wine based on dandelion has medicinal properties. It has choleretic and mildly diuretic effects, supports the body in gallbladder diseases and gout, and is also recommended for kidney and bladder ailments, and even for diabetes. Dandelion wine helps with many ailments, so it is worth stocking your bar with this valuable beverage. If you want to learn how to make your own dandelion wine step by step, check out our recipe!
Remember, spring is the only time to prepare tasty and valuable dandelion wine! So don’t delay and don’t forget to take a bag with you on a walk to collect this valuable winemaking ingredient!
Recipe for homemade dandelion wine
Preparation:
Thoroughly wash all winemaking equipment and rinse with Pirosiarczyn or Oxi Turbo.
Cut the yellow dandelion flower heads off the stems. Steep only the petals in 3 liters of water. Add orange juice, and when the infusion cools, transfer everything to a demijohn, add pineapple juice as well as Kwasomix – an acidity regulator. At the same time, prepare a sugar syrup (add 3 liters of hot water to 2 kg of sugar). Cool the syrup and add it to the fermentation vessel along with the nutrient and yeast.* Then top up with water to 10 liters.
After 10 days, strain out the flowers, and if needed, adjust the wine’s flavor by adding a small amount of sugar and acidity regulator to taste. Leave the liquid for secondary fermentation. After 4 weeks, rack the wine off the lees and leave it to ferment further for about 6 months. If clarification is difficult, use the Klarowin clarifying agent.
The wine has a beautiful yellow color, a honey–lemon aroma, and tastes great. >
* For yeast in suspension, it is recommended to pre‑propagate them. This procedure is referred to as preparing a yeast starter, in other words a mother culture. This process takes about 2 days and consists in propagating the yeast under the best possible conditions. Pour 200 ml of boiled, cooled water or pasteurized juice into a jar or bottle. Add a pinch of wine nutrient and the yeast. Remember to mix them in the sachet before opening it. Add a teaspoon of sugar, mix well, and secure the container with a gauze stopper. The propagation temperature should be between 22–28°C. Clouding of the solution or the formation of a gray sediment at the bottom of the vessel means the yeast have propagated and are ready to inoculate the must.
