If the recipe I followed doesn't fail me, it'll be dandelion wine in six to twelve months. We have a lot of dandelions, so we figured we ought to make good use of at least some of them. We had to pick and de-petal probably five hundred dandelion blossoms to make the gallon you see here.
I pitched the yeast into this batch last night and fermentation's already begun, so it's off to a good start. Too bad we have to wait so long to see if it works out. Meantime, we're planning our next batch, so we'll have more than one gallon jug waiting to be sampled come the snows of November.
Not looking forward to plucking all those tiny little petals off again, though.
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