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Dandelion wine is probably the best tasting wine you can make at home! Dandelions will be everywhere pretty soon. See how to make a batch and take advantage of the first batch of dandelions.
Dandelions are weeds that grow pretty much anywhere, for years I always thought of them as annoying weeds that just grew where ever they liked, ruining my lush green lawn. now I am a prepper, I have changed my mind… you can eat them, make tea with them and like this post, make wine with them. They are a preppers best friend.
% Daily Value*
|Total Fat 0.4 g||0%|
|Saturated fat 0.1 g||0%|
|Polyunsaturated fat 0.2 g||0%|
|Monounsaturated fat 0 g||0%|
|Cholesterol 0 mg||0%|
|Sodium 42 mg||1%|
|Potassium 218 mg||6%|
|Total Carbohydrate 5 g||1%|
|Dietary fiber 1.9 g||7%|
|Sugar 0.4 g||0%|
|Protein 1.5 g||3%|
|Vitamin A||111%||Vitamin C||32%|
|Vitamin D||0%||Vitamin B-6||5%|
Dandelion Wine: makes 4-quart jars
1 quart yellow dandelion blossoms, well rinsed
1 gallon boiling water
1 (.25 ounce) package active dry yeast
8 cups white sugar
1 orange, sliced
1 lemon slice
1.Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
2.Stir in the yeast, sugar, orange slices, and a lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.