BeerBorg

Haven't made any in a couple years and have a good Dandelion crop going this year, so working on harvesting enough for a 5 gal batch, takes a lot. 3 loose qts. of petals per gal.

I remember reading about dandelion wine when I was in high school (i think).

My dad told me that if I could collect enough dandelion petals, he'd help me make the wine and let me drink a glass.

Even with that motivation, and a large field across the street, I couldn't do it.

My hat's off to you.

I use them to make candi syrup and use that in Belgian beers.

This was one of them. It was yum.

The first thing I ever brewed was root beer from an old cookbook recipe. Step one: collect sassafras root.
It was good, but over carbed.

Well I finally did it today, the flowers have been in the freezer since mid May. Boiled about 2 gals of water added the semi-frozen flowers and brought back up to 180 degs. Let it steep most of the day until cooled down enough to put in a plastic bucket, added 1/4 tps of potassium metabisulphite and topped it off to 3 gals. Will let it set for about 3 days stirring daily then on to the fermentation.

I'm interested to hear how it goes.

You rebel you!

After 3 days I strained the must, took a ph reading and added some acid blend, 10 lbs sugar, and 3 lbs honey, 1.114 I wanted to take a reading with just the Dandelion juice but wanted to put the sugars in before topped it off to volume. Then zest 2 lemons and 2 oranges and added them to the mix with 2 more oranges and a lb of yellow rasins. Used premier Cuvée yeast with entergizer.
A week or so in the open bucket until 1.035-25 and then in to a carboy. Already dropped quite a few points in one day.