Home-made wine is always much more popular than its purchased counterparts. After all, in this case you know exactly what ingredients were used in the process of making the hop-drink. No dyes or extra chemistry - everything is exclusively natural. This is appreciated
homemade alcohol.
Dandelion wine recipe is known to many. But not every hostess decides to treat her guests with such an unusual drink. And in vain. Wine made from these simple, but unusually bright and beautiful flowers, considered weeds, is incredibly tasty and has an unusual bouquet of aroma. Once appeared on the festive table, such alcohol will certainly become very popular. So how to make dandelion wine at home?
The recipe for this alcoholic drink is very simple. Even a novice hostess will cope with him, who wants to surprise her guests with something non-trivial. First you need to stock up on the ingredients. Of course, you need dandelion flowers in a volume of 1 liter. Do not use other parts of this plant. They only ruin the taste of the drink. Dandelion wine, the recipe of which will be described in detail below, will require so many flowers that fit tightly into a liter jar. You will also need 1.5 kg of ordinary white sugar, 10 grams of raisins, a couple of lemons, 1 sprig of fresh mint (4 leaves). The list of products is complete. As you can see, it does not contain anything particularly exotic. A main product
(dandelions) can be found in the season almost anywhere. However, it is not recommended to collect flowers along the roads. Plants actively absorb all harmful emissions.
Dandelion wine, the recipe of which we are considering, is prepared very simply. First, carefully sort the flowers and separate the petals from the green parts of the plant. Put the resulting fluffy yellow mass into a large pot and pour cold water (4 l). It is best to use boiled. Let the dandelions stand for a day under a closed lid.
After the time is up, boil half a liter of water and dissolve the sugar there. As a result, you should get the real syrup. Cook until tender.
Wine from dandelions (the recipe recommends that the plants be infused for at least 24 hours) is prepared as follows. The contents of the pan are brought to a boil, removed from the stove and necessarily cooled. The resulting broth is filtered through a sieve or gauze, the petals are thrown out.
Next up are lemons. From them it is necessary to carefully cut the zest (crust) in the form of a spiral. Squeeze the juice out of the pulp. We add it to an almost finished wine. In the resulting broth from the dandelion petals, we also pour the syrup, put the mint and raisins. We mix everything. Dandelion wine, the recipe of which we reviewed, is almost ready. It must be covered with gauze and left to roam for a couple of days. After that, we take out the mint and lemon zest and discard it. Pour the infusion into a large bottle. To know exactly when the fermentation process will end, put on the neck of a rubber glove with a small hole previously made in it. Once the wine is ready, pour it into other bottles, separate the sediment and store in a cool dark place for 3-6 months.