A medium sweet, social wine.
- 2 litres of Dandelion heads
- 500g of Concentrated white grape juice
- 900g of Sugar
- 3.4 litres of Hot water
- 3 tsp of Citric acid
- ½ tsp of Tannin
- Campden tablets
- Gervin GV1 Yeast
- Potassium sorbate
- Clean the dandelions thoroughly. Remove all the green from the flower heads and use only the petals.
- Place these in a suitable vessel, pour hot water over them and rub them against the side of the vessel with the back of a wooden spoon to extract the essence. Cover and leave to cool.
- Add the citric acid and one crushed campden tablet and steep the petals twice each day for three days, keeping the vessel covered at other times.
- Strain out, press dry and discard the petals, stir in the concentrated grape juice, sugar, tannin, nutrient and yeast. Pour the must into a fermentation jar, fit an airlock and ferment down to S.G. 1.006.
- Rack into a clean jar, add 1g potassium sorbate and one campden tablet, bung tight and as soon as the wine is clear, rack again and store for three months.
- Syphon into bottles, cork, label and store for a further three to six months. Serve cold as a medium sweet social wine.