Dandelion wine at home

Description

Making dandelion wine at home is not difficult, as a result of which a delicious aromatic drink, sung by Ray Bradbury himself, will be born. And if you have not yet met one of the most wonderful novels about childhood and life in general, do it by all means! Perhaps, accompanying the reading with a glass of the same wine, called by the writer "caught and bottled in summer." In our opinion, this definition is ideal for the drink, the recipe of which is given below. Check it out in practice and surprise your loved ones with the exquisite taste of dandelion wine, which pleases both the body and the soul!

Cooking

Step 1

Prepare 3 liters of water for dandelion wine. Pour it into a saucepan and bring to a boil. Separate the dandelion flowers from the receptacle and place in a bowl. Pour in 1 liter of boiling water. Leave for 3 days in a cool place.

Step 2

Strain the resulting infusion of dark brown dandelion flowers through cheesecloth, folded in half, into a clean large saucepan, squeezing them slightly. Add the remaining 2 liters of water, after dissolving sugar in it.

Step 3

Lemon and orange, intended for wine, wash and cut into halves. Squeeze the juice out of them and add to the infusion of dandelions with sugar. Wash the raisins. Also add to the infusion.

Step 4

Cover the saucepan with the resulting fragrant liquid - the basis of the future wine - with clean gauze and leave at room temperature for fermentation for 2 days.

Step 5

Then, using a straw (so that sediment does not get in), pour the wine into a large bottle, without adding about a quarter of the volume to the brim, and close with a fermentation cork (cotton wrapped in gauze or a thin rubber glove).

Step 6

Leave the bottle of wine at room temperature until fermentation stops. Then carefully bottle the wine and age for 3-6 months. During this time, the wine should ripen.