Springtime Storms and Dandelion Wine.

Un-clarified Dandelion wine

It was a dark and stormy night , No seriously it was and around 12 am all the people of Claremore who do not sleep like logs were awakened to the aweful scream of tornado sirens. So this morning when I woke up I could not help but look wonder in spite of  the wind, hail, and rain the dandelions seem to be no worse for wear and being that they just got what was a torrent of rain tomorow will be the the perfect time to start making some wonderful dandelion wine.
Wine??? Out of Dandelions?????? yes thats right those pesky spring time lawn blemishes are useful.
Did you know that in the spring time you can use their leaves for salad? or that the flowers petals make
a nice tea ? So there I have given you a few reason to not kill off your dandelions. Here is a nice recipe that is my favorite use for dandelions and a good excuse to get either your kids or your husband outdoors for a picnic to pick dandelion flowers.

Dandelion Wine





3 qts Dandelion flowers
1 gallon of purified water
1 pound golden raisins 
3 lbs granulated sugar
2 lemons
1 orange
1 pk of champagne yeast and nutrient 

Directions
 Pick and remove petals from the flowers ahead of time and freeze petals until you have enough. Put the petals in a nylon straining bag, tie closed, and bring the water to a boil in large pot. When water boils, place nylon bag in water, reduce to a simmer, and cover pot with lid. Simmer for 20 minutes and remove from heat. When cool, drain petals (squeeze lightly) and return water to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Reduce heat and simmer for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange as well as the raisins Allow to stand until cool (70-75 degrees F. if you add while hot it will kill the yeast). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug) and fit airlock. When wine clears, rack into clean secondary, top up and refit airlock. Rack, top up and refit airlock every 60 days as long as even a fine dusting of lees form. When wine stops throwing sediment for 60 days, rack into bottles if you would like a really clear wine (I would suggest you do) you can buy a clearing agent and add before you do the final bottling to make it a crystal consistency  and age six months before tasting. It will improve remarkably if allowed to age a full year.

Remember : Wine Like women improve with age the longer you allow to age the better the wine will be .

Clarified dandelion wine