Dandelion Wine
First attempt failed because soaking the flowers at room temperature for more than a week makes the liquor go off. Second batch soaked in the fridge. Ferment has begun. It smells a little like artichoke. In case you were wondering, dandelion wine is a flavored sugar ferment with some added lemon juice. I presume the latter is for acidity. I have not make it before, or even tasted some, but it seems like it could end up tasting like a thin gewurztraminer.
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Your excellent experiment reminds me of 2 things.
First is creaky old H.E. Bravery, the home winemaking impressario. I can’t remember if he had a dandelion wine recipe, but if he didn’t, it was because he was too busy fermenting everything else around his yard. I remember thinking old H.E. had a few too many shells explode near him during the London Blitz, but that he had enough of his wits left about him to coax fermentation out of virtually anything.
Second, and more important, it’s a harbinger:
Let the clouds part and the wine uncork!