Spring has sprung – time to make some dandelion wine!

 

This post comes to the Mountain News courtesy of the Big Bottom Self-Reliant Community, an organization started by our old friends Anuttama and Billy Budd.  Last year, the Budds moved to the Glenoma area, east of Morton, in the Cowlitz River Valley, farming ten-plus acres in a fertile section known to the early settlers as the Big Bottom.

 Assisting Anuttama is a woman named Sybil and she’s responsible for putting this wonderfully simple recipe into our hands:

 “Before you go out and try to rid your yard of those yellow dandelions sprouting up and showing their bright yellow heads in the sun, take some time to make some of those most beautiful big blossoms into wine.  First thing in the Spring, before summer comes on, the dandelion blooms are at their most beautiful, with great big, fluffy and bright yellow flowers.  Those are the ones you want to use when you whip up a batch of dandelion wine.”

BIG BOTTOM DANDELION WINE

(The old timers favorite)

  1. One full quart of blossoms. Carefully cutting off any bit of the stem.
  2. (Note:  stems will make the wine bitter )
  3. One gallon of water
  4. One whole lemon cut in slices, but not peeled
  5. Two and one half pounds sugar (“A pint’s a pound, the world around.”)
  6. Place into a kettle on the heat and boil for 5 minutes.
  7. Remove from heat, cool to body temperature, and pour into a jar.
  8. Add two Tablespoons of yeast.
  9. Keep jar in a warm place for three days, until it ferments.
  10. Strain, bottle and cork tightly.

This recipe was taken from a local pioneer copy of Good Housekeeping book, dated 1890

For more information, see syl031 in Gardening vegetables and flowers, History of Area, April 2, 2012 at their web site:

 http://bbsrc.wordpress.com/2012/04/02/dandelion-wine/#more-219

Editor’s Note:  I’ve got the carboys to make the wine, and the fermentation valve – but I don’t have many dandelions.  If you do, let’s partner-up! – Bruce

Advertisements
This entry was posted in Nature, Recipes, Self Reliance. Bookmark the permalink.

2 Responses to Spring has sprung – time to make some dandelion wine!

  1. Thank you very much. Will try it.
    Bettye

  2. Pat says:

    Did anyone tell you how many years it takes for Dandelion wine to age to proper maturity?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s