7 cups Dandelion Petals ( The yellow petals only)
8 oz White Grape Concentrate
1 Gallon Hot Water
2 lbs Sugar
1 tsp Acid Blend
1/4 tsp Tannin
1/2 tsp Yeast Energizer
1 Campden, Crushed
1 pkg Pasture Blanc Yeast
Starting S.G 1.090-95
Cut off and use yellow petals only when flowers are fully opened.
Avoid any sprayed plants and discard ALL green parts as they impart bitterness to the wine.
Put petals in bag Tie top and place in pail 2 gallon.
Pour over hot water, stir in sugar, and add in all other ingredients EXCEPT yeast.
Check the S.G.
Cover pail and place airlock.
After 24 hours add yeast
Cover pail and place airlock
When ferment reaches 1.020 or lower: remove bag with petals.
Gently press out excess liquid. Place lid back on pail.
When ferment is complete (S.G. has dropped to 1.000-- syphon off into clean carboy.
Mix 1/2 tsp. of bentonite into a 1/2 cup of very hot water. Make sure the bentonite is mixed well
Just leave it alone until clear.
Then it is time to bottle.
Do not drink for 6 months or longer