#Dandelion Liqueur Recipe D.I.Y.

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/01/08/dente-di-leone-liqueur-recipe/

Dente Di Leone Liqueur Recipe D.I.Y.

Dente Di Leone Liqueur Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Dente Di Leone Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Dente Di Leone Liqueur Recipe in the world.

Ingredient

Step 1

50 dandelion flowers (collected when fully in bloom)

1 whole lemons cut in pieces

Juice of 1 lemon

Step 2

1/2 cup of sugar

1/2 cup of water

Step 3

3 cups of vodka ( or a 1 1/2 cups of 95 mixed with 1 1/2 water)

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

Utensils

– cheesecloth – saucepan – small funnel – glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 

Directions

Step 1

Juice your lemon either by hand or with a juicer and slice your second lemon, place together with your dandelion flowers into the container you will be using for aging make sure that there will be enough room for the sugar, water, and vodka.

Step 2

Pour your water into a saucepan and bring to a boil then stir in the sugar. Keep on stirring till all the sugar has dissolved then shut fire and wait till it has cooled.

Add your sugar water to your container close, and store in a warm place and let rest for 1 week.

Step 3

After 1 week of waiting add in your vodka.

Aging, Straining, Filtering, and Drinking Your Dente Di Leone Liqueur Recipe

Shake well and store away from sunlight in a cool and dry place for 3 months.

Filter with the cheesecloth, it helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Take out the funnel and pour into your bottles.

Congratulations, You Have Completed Making this Awesome Dente Di Leone Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.

Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

Pecan Liqueur Recipe D.I.Y.

Peanut Liqueur Recipe D.I.Y.

Beet Liqueur Recipe D.I.Y.

Licorice Grappa Liqueur Recipe D.I.Y.

Aronia Berry Liqueur Recipe D.I.Y.

Chili Agave Liqueur recipe D.I.Y.

Gooseberry Liqueur Recipe D.I.Y.

Prune Liqueur Recipe D.I.Y.

Etrog Liqueur Recipe D.I.Y.

Vanilla Brandy Liqueur Recipe D.I.Y.

Must Reads

Different Types Of Sugar You can Use In A Liqueur

Which Liqueur To Choose When Making A Party

Fruits In Liqueurs

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Peggy Choucair from Pixabay

[exquisitesip]

Dandelion Liqueur Recipe D.I.Y.

New Post has been published on http://www.buildthebottle.com/2019/12/18/dandelion-liqueur-recipe/

Dandelion Liqueur Recipe D.I.Y.

Dandelion Liqueur Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Dandelion Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Dandelion Liqueur Recipe in the world.

Ingredient

Step 1

50 dandelion flowers (collected when fully in bloom)

1 whole lemons cut in pieces

Juice of 1 lemon

Step 2

1/2 cup of sugar

1/2 cup of water

Step 3

3 cups of vodka ( or a 1 1/2 cups of 95 mixed with 1 1/2 water)

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

Utensils

– cheesecloth – saucepan – small funnel – glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 

Directions

Step 1

Juice your lemon either by hand or with a juicer and slice your second lemon, place together with your dandelion flowers into the container you will be using for aging make sure that there will be enough room for the sugar, water, and vodka.

Step 2

Pour your water into a saucepan and bring to a boil then stir in the sugar. Keep on stirring till all the sugar has dissolved then shut fire and wait till it has cooled.

Add your sugar water to your container close, and store in a warm place and let rest for 1 week.

Step 3

After 1 week of waiting add in your vodka.

Aging, Straining, Filtering, and Drinking Your Dandelion Liqueur Recipe

Shake well and store away from sunlight in a cool and dry place for 3 months.

Filter with the cheesecloth, it helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Take out the funnel and pour into your bottles.

Congratulations, You Have Completed Making this Awesome Dandelion Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.

Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

Pecan Liqueur Recipe D.I.Y.

Peanut Liqueur Recipe D.I.Y.

Beet Liqueur Recipe D.I.Y.

Licorice Grappa Liqueur Recipe D.I.Y.

Aronia Berry Liqueur Recipe D.I.Y.

Chili Agave Liqueur recipe D.I.Y.

Gooseberry Liqueur Recipe D.I.Y.

Prune Liqueur Recipe D.I.Y.

Etrog Liqueur Recipe D.I.Y.

Vanilla Brandy Liqueur Recipe D.I.Y.

Must Reads

Different Types Of Sugar You can Use In A Liqueur

Which Liqueur To Choose When Making A Party

Fruits In Liqueurs

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by silviarita from Pixabay

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/06/14/pawpaw-wine-recipe/

Pawpaw Wine Recipe D.I.Y.

Pawpaw Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Pawpaw Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Pawpaw Wine Recipe’s in the world.

Ingredients

Step 1

2-3 lbs ripe pawpaws

2 lbs granulated sugar

16 cups of water

1-1/2 tsp citric acid

1 tsp pectic enzyme

1/2 tsp grape tannin

Step 2

yeast and 1 tsp nutrient

Instructions

 Equipment

Primary fermenter (carboy)

stirring spoon

hydrometer,

straining bag

siphon tubing kit

1 gallon carboy or jug

an airlock and bung

Sanitizer

(A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Boil your water.

Crush fruit and and place in primary together with juice. Next pour sugar over fruit and when water boils it is ready to be poured in.

Cover primary and set aside to cool. When room temperature, add all ingredients except yeast.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Dandelion wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Bar Talk

Other Great Things To Know

Apple Wine Recipe D.I.Y.

Pomegranate Wine Recipe D.I.Y.

Mango Wine Recipe D.I.Y.

What Yeast To Use For Fruit Wine

Different Types Of Sugar You can Use In A Liqueur

Which Liqueur To Choose When Making A Party

From Our Sister Website Terebelo.com

Marketing With Optimism

The Marketing Of My Vodka Named Yello

Sales Pitch Listen Don’t Talk

What Is In A Handshake

Be Well Rested Before A Meeting

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Lynn Greyling from Pixabay

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/06/09/medlar-wine-recipe/

Medlar Wine Recipe D.I.Y.

Medlar Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Medlar Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Medlar Wine Recipe’s in the world.

Ingredients

Step 1

8 lb / 3,600 grams Medlars

3 lb / 1,350 grams sugar

Pectin enzyme

Water up to 1 gallon

1/2 pint strong black tea

Campden tablet

Yeast nutrient

Step 2

yeast and nutrient

Instructions

 Equipment

Primary fermenter (carboy)

stirring spoon

hydrometer,

straining bag

siphon tubing kit

1 gallon carboy or jug

an airlock and bung

Sanitizer

(A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Place the ripe fruit in a fermentation bucket and pour over the boiling water. Add 1 lb. of sugar and an equal quantity of cold water.

Add the campden tablet, pectin enzyme and now its waiting time.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Dandelion wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Bar Talk

Other Great Things To Know

Apple Wine Recipe D.I.Y.

Pomegranate Wine Recipe D.I.Y.

Mango Wine Recipe D.I.Y.

What Yeast To Use For Fruit Wine

Different Types Of Sugar You can Use In A Liqueur

Which Liqueur To Choose When Making A Party

From Our Sister Website Terebelo.com

Marketing With Optimism

The Marketing Of My Vodka Named Yello

Sales Pitch Listen Don’t Talk

What Is In A Handshake

Be Well Rested Before A Meeting

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by waldfey from Pixabay

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/06/07/rose-petal-wine-recipe/

Rose Petal Wine Recipe D.I.Y.

Rose Petal Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Rose Petal Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Rose Petal Wine Recipe’s in the world.

Ingredients

Step 1

10 cups rose petals

1 gallon water

2.5 pounds white granulated sugar

½ teaspoon yeast nutrient

3.5 teaspoons vinacid R

2 teaspoons Campden tablets

½ teaspoon grape tannin

10 ounces white grape concentrate

Step 2

1 pack Lavlin wine yeast

Instructions

 Equipment

Primary fermenter (carboy)

stirring spoon

hydrometer,

straining bag

siphon tubing kit

1 gallon carboy or jug

an airlock and bung

Sanitizer

(A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Pick the flowers just before starting, so they’re fresh remove the petals.

Put all ingredients except water and yeast in primary fermentor.

Add 8 cups of hot water and stir to dissolve sugar.

Add the rest of the water cover wait 24 hours to add yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Dandelion wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

Other Great Things To Know

Apple Wine Recipe D.I.Y.

Pomegranate Wine Recipe D.I.Y.

Mango Wine Recipe D.I.Y.

What Yeast To Use For Fruit Wine

Different Types Of Sugar You can Use In A Liqueur

Which Liqueur To Choose When Making A Party

From Our Sister Website Terebelo.com

Marketing With Optimism

The Marketing Of My Vodka Named Yello

Sales Pitch Listen Don’t Talk

What Is In A Handshake

Be Well Rested Before A Meeting

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Myriam Zilles from Pixabay

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/06/07/mulberry-wine-recipe-d-i-y/

Mulberry Wine Recipe D.I.Y.

Mulberry Wine Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Mulberry Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Mulberry Wine Recipe’s in the world.

Ingredients

Step 1

4 pounds mulberries

4 1/2 cups of sugar

1 teaspoon yeast nutrient

1 teaspoon acid blend

1 teaspoon pectic enzymes

1 Campden tablet

Instructions

Step 2

Use all-purpose or Bordeaux yeast

Instructions

 Equipment

Primary fermenter (carboy)

stirring spoon

hydrometer,

straining bag

siphon tubing kit

1 gallon carboy or jug

an airlock and bung

Sanitizer

(A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Instructions

Step 1

Crush the fruit in the primary fermenter, pour in all the additives and sugar.

Stir well and top up to 1 gallon with hot water.

Let sit until cool and the Campden tablet dissipates (about 24 hours).

Wait 24 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Dandelion wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

Other Great Things To Know

Apple Wine Recipe D.I.Y.

Pomegranate Wine Recipe D.I.Y.

Mango Wine Recipe D.I.Y.

What Yeast To Use For Fruit Wine

Different Types Of Sugar You can Use In A Liqueur

Which Liqueur To Choose When Making A Party

From Our Sister Website Terebelo.com

Marketing With Optimism

The Marketing Of My Vodka Named Yello

Sales Pitch Listen Don’t Talk

What Is In A Handshake

Be Well Rested Before A Meeting

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by İsmet Şahin from Pixabay

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/06/07/pear-wine-recipe/

Pear Wine Recipe D.I.Y.

Pear Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Pear Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Pear Wine Recipe’s in the world.

Ingredients

Step 1

4 pounds pears

12cups of water

4 cups sugar

2 1/2 teaspoons acid blend

2 teaspoons pectic enzyme

1 teaspoon yeast nutrient

1 Campden tablet, crushed

Step 2

1 package wine yeast (good for up to 5 gallons)

Instructions

 Equipment

Primary fermenter (carboy)

stirring spoon

hydrometer,

straining bag

siphon tubing kit

1 gallon carboy or jug

an airlock and bung

Sanitizer

(A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Use ripe to firm-ripe pears.

Wash, drain and remove stems from pears. Cut in half and core, then cut into smaller pieces.

Add Campden tablet to prevent spoilage and browning. Keep all pulp in straining bag, tie top, and place in primary fermentor.

Stir in all other ingredients EXCEPT yeast. Cover primary fermentor.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Dandelion wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

Other Great Things To Know

Apple Wine Recipe D.I.Y.

Pomegranate Wine Recipe D.I.Y.

Mango Wine Recipe D.I.Y.

What Yeast To Use For Fruit Wine

Different Types Of Sugar You can Use In A Liqueur

Which Liqueur To Choose When Making A Party

From Our Sister Website Terebelo.com

Marketing With Optimism

The Marketing Of My Vodka Named Yello

Sales Pitch Listen Don’t Talk

What Is In A Handshake

Be Well Rested Before A Meeting

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Andres Zunino from Pixabay

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/05/24/dandelion-fruit-wine-recipe/

Dandelion Fruit Wine Recipe D.I.Y.

Dandelion Fruit Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Dandelion Fruit Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Dandelion Fruit Wine Recipe’s in the world.

Ingredients

Step 1

3 quarts of dandelion flowers

1 lb white raisins

1 gallon water

3 lbs granulated sugar

2 lemons

1 orange

Step 2

yeast and nutrient

Instructions

 Equipment

Primary fermenter (carboy)

stirring spoon

hydrometer,

straining bag

siphon tubing kit

1 gallon carboy or jug

an airlock and bung

Sanitizer

(A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Pick the flowers just before starting, so they’re fresh. You just need to trim off the stalks.

Put the flowers in a large bowl. Set aside 2 cups of water and bring the remainder to a boil.

Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time.

Pour flowers and water in large pot and bring to a low boil.

Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a carboy.

Add the juice and pulp of the lemons and orange.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Dandelion wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

Other Great Things To Know

Apple Wine Recipe D.I.Y.

Pomegranate Wine Recipe D.I.Y.

Mango Wine Recipe D.I.Y.

What Yeast To Use For Fruit Wine

Different Types Of Sugar You can Use In A Liqueur

Which Liqueur To Choose When Making A Party

From Our Sister Website Terebelo.com

Marketing With Optimism

The Marketing Of My Vodka Named Yello

Sales Pitch Listen Don’t Talk

What Is In A Handshake

Be Well Rested Before A Meeting

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Anja🤗#helpinghands #solidarity#stays healthy🙏 from Pixabay

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/03/29/dandelion-wine-recipe/

Dandelion Wine Recipe D.I.Y.

Dandelion Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Dandelion Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Dandelion Wine Recipe’s in the world.

Ingredients

Step 1

1 quart of dandelions

11 cups of sugar

1 orange

1 lemon

1 gallon of water

1 tsp yeast nutrient

Step 2

wine yeast

Instructions

 Equipment

Primary fermenter (carboy)

Coffee filter

stirring spoon

hydrometer,

straining bag

siphon tubing kit

1 gallon carboy or jug

an airlock and bung

Sanitizer

(A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed.

Step 1

Pour water in pot and let boil. Put the dandelions into the boiling pot and let soak for 4 minutes before removing.

Add the sugar in when still hot and stir when cool add in the peeled and sliced orange and lemon.

After 12 hours stir in yeast nutrient, Wait a total 24 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the raspberry wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

You Like Our Recipes So Try Our Vodka

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Binyomin Terebelo, Master Distiller and Drinkologist.