The best time of year to make dandelion wine.

Dandelion wine is a wine made from the flowers of the dandelion plant. It is usually made in the spring, when the dandelions are in bloom.

The best time to make dandelion wine is when the dandelions are in full bloom and the weather is warm. The dandelions should be picked early in the morning, before the sun has a chance to make them wilt. After picking, the dandelions should be placed in a clean bucket and covered with water.

The next step is to make a sugar syrup. Boil sugar and water in a ratio of 1:1 until the sugar has dissolved. Let the syrup cool before adding it to the dandelions. Steep the dandelions in the sugar syrup for 24 hours.

After 24 hours, strain the dandelions and add them to a fermentation vessel. Add water to the vessel until the dandelions are covered. Add yeast and stir well. Cover the vessel and let it ferment for two weeks.

After two weeks, strain the wine and bottle it. Store the bottles in a cool, dark place. The dandelion wine will be ready to drink after six months.Click for source

The color of dandelion wine.

Dandelion wine is a wine made from the dandelion plant. The plant is native to Europe and Asia, and has been used in traditional medicine for centuries. The wine is made by fermentation of the dandelion flowers, leaves, and roots.

The color of dandelion wine can range from white to yellow, depending on the type of dandelion plant used. The wine is often used in folk medicine, and is believed to have a number of health benefits. Some of these benefits include improving digestion, treating anxiety, and reducing inflammation.

We used howtomakewinefromgrapes.com to write this article about dandelion wine recipe. Published here.