Dandelion Wine

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
  • Nutrient
  • Gervin GV1 Yeast
  • Potassium sorbate
  1. Clean the dandelions thoroughly. Remove all the green from the flower heads and use only the petals.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Syphon into bottles, cork, label and store for a further three to six months. Serve cold as a medium sweet social wine.