DANDELION WINE:-

METHOD:- The flowers should be picked in sunshine when they are fully open, immediately prior to making this wine.  Pick off the stems and put the heads into a bucket.  Bring the water to the boil, pour over the dandelions and leave to stand for 2 days, covered with a clean tea towel, stirring a few times each day.  On the third day put the mix into a pot and boil, adding the sugar and the rinds of the fruit only, for 10 minutes.  Return the mix to the bucket and add the juice and pulp of the fruit along with the raisins to the mix.  Cool to fermentation temps as quickly as possible and add the yeast, nutrient and tannin.  Let ferment for a further 3, covered with the tea towel, then strain into a fermentation jar and ferment to 990 on the hydrometer.  Rack, adding 1 campden tablet each time, the clear wine from the sediment at least twice.  At the final racking stage add a stabiliser and bottle. Leave to mature for at least 8 months, 12 - 18 months maturation will produce a better result.

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Tasmanian Home Brewing Supplies  222 Liverpool Street Hobart 62 346230