Dandelion Wine

Last week we had two days of summer here on Widder Island. The thermometer popped up from the low teens to 27 and 28 degrees (Celsius) respectively. (Then plummeted back to it’s former range where it has remained ever since)

During that halcyon time this happened from one end of the street to the other and down the hillside to the lake.

A Trio Among Many

Mrs Widders, favouring her somewhat bacchanalian nature, suggested we go forth and gather from such bounty as many flowers as we could. Adding a measure of water, we then set our dandy-lions to steep for a day or two.

Steeping not Sleeping

A not overly wholesome aroma rose from our brew and the colour was … uninspiring.

I May Not Look Like Much Now ...

I May Not Look Like Much Now …

We consigned the soggy lions, (no longer dandy) to the compost bin, and prepared our next additions to the pot.

Oranges and lemons …

Oranges and Lemons, say the Bells of St Clemens.

 … grated and squeezed to within inches of their citric lives …

Knuckle Skin and Fingertip Free

Knuckle Skin and Fingertip Free

… sugar. Lots of sugar.

Lots, and Lots of Sugar

Lots, and Lots of Sugar

Into the container they go.

... First the Sugar ...

… First the Sugar …

... Then the Juice ...

… Then the Juice …

... and the Zesty Grand Finale

… and the Zesty Grand Finale

Thence did the container repose upon the refrigerator (warmest spot in the house) for a week, to gather its wild yeasties while it may.

A Green Hat - The Perfect Accessory

A Green Hat – The Perfect Accessory

… 1 week later … The Great Unveiling. It’s looks a whole lot prettier than it did at the beginning.

“‘Scuse me while I ferment.” … *burp* … “Par’n me.”

Fermentation hath begun, and now we wait ’til August.


10 comments on “Dandelion Wine

  1. Olga Godim says:

    This recipe sounds suspiciously like an axe soup from the fairy tales, with dandelions in place of an axe. 🙂


  2. Diana Beebe says:

    If I’d know you needed dandelions, I’d’ve picked my yard clean for you. LOL. My yard is more dandelion salad than it is lawn.

    I had no idea that’s how it’s made. I can’t wait to hear about the results!


  3. catdownunder says:

    I think I will leave that to you to imbibe! 🙂


  4. Making your recipe sounds like so much fun I almost want to make me some. Almost. I’ve never tried dandelion wine, but I have the dandelion greens. A bitterness that gags me. The flowers must be different. And the lots and lots of sugar most likely tames the bitter if there is. I look forward to hearing your description of the taste.

    In case you missed my comment from another post, Widders, I’ve nominated you for the Liebster Award in my rendition of Carol Burnett’s rendition of Scarlett O’Hara’s curtain dress. Details at this link. 🙂
    The View from the Top of the Ladder


    • Widdershins says:

      Some recipes call for the removal of anything green on the flower even, for that very reason. We thought that was a bit much. The whole point was for it to be easy. The grand unveiling will be interesting, to say the least!


  5. jannatwrites says:

    I’m not sure I’d like that- mostly because I’m not really a fan of regular wine (although the huge amount of sugar just might help!) I hope it’s yummy when it’s all fermented up 🙂


    • Widdershins says:

      We do too … we’re a bit concerned that it’ll have too strong a citrus flavour … time will tell … if this batch works out we’re going to try again next year with just the dandelions.


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