Dandelions are in full bloom.  Sure the leaves are edible and the flowers are bright and cheery, but dandelions have a bad rap as a nuisance.  We have so many that I spent much of last Saturday trying to mow them down.  Then I ran into my friend at a birthday party and she changed my perspective on the situation.  Make dandelion wine!

I brought up the idea to Luke because he is the in-house brewmaster.  He was down.  So we picked a bunch of the flowers, washed off all the bugs, and now they are soaking in a crock of hot water for the next two days.  Then we will add yeast, sugar (or honey?) and some citrus for flavor.  It takes 6 month to a year for the flavors to develop.  We’ll let you know how it tastes.

Has anyone produced wine at home from fruit or flowers?  How did it come out?

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