Dandelion Wine

This year the exploration with Dandelions went beyond jelly and dried leaves and roots into fermenting a wine.  What a wonderful experiment it turned out to be.  I explored two ways of processing these flowers.  One with yeast added and one left to ferment naturally.  Pictured is the natural ferment which pulls in yeast from the environment.  This batch was put to ferment on April 18th, 2020 and it was left to sit until June 10th, 2020.  Almost a full two months.

Upon straining the liquid from the brew the smell of wine alcohol was evident.  I was surprised by the inner excitement and amazement I felt.  Since leaving the food and beverage industry wine hadn’t been a big part of life once having kids that was followed by pursuing focused awareness on somatic learning and connections.  Now in this adventure I couldn’t wait to try a glass.  It turned out to be a very good glass of wine.  A week before filtering it I had a sample and it was still too sweet for my liking.  Someone who likes sweet wine could decant it sooner than I did.

After filtering it and putting it into bottles for another few days before pouring a glass I was met with a pop upon opening the bottle.  It was as strong as opening a corked champagne bottle.  This means it was still in a fermenting process. I wouldn’t want to leave these bottles capped much longer without letting some air in!

After working late in the garden and sitting down at my desk with this glass was a treat.  Adding to the experience was the connection to picking the dandelion flowers myself, processing them, and then adding them into a mixture for a  fermenting process.  Very satisfying.

The second experiment with added yeast is not ready to be filtered and bottled yet.  I will compare the two once it is.  Until then I will continue to find pleasure at the memory of pleasure from success with a new recipe adventure.

For me a difference between this wine and commercial wine is the aliveness of it.  It seems to activate my mouth in away that enlivens it as the liquid first makes contact.  I am curious if the added yeast dandelion wine will give the same reaction.

For more on the recipe for Dandelion Wine……….

Read more:

Wild Winemaking: Easy & Adventurous Recipes Going Beyond Grapes, Including Apple Champagne, Ginger–Green Tea Sake, Key Lime–Cayenne Wine, and 142 More by Richard W. Bender 

Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Copyright 2014 – 2020  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000