- Large food grade-quality plastic or earthenware crock (primary fermenter)
- 1 or more clean narrow-neck glass jugs (secondary fermenters)
- Fermentation locks for each secondary fermenter
- Plastic syphon tubing
- 5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
- Large plastic sheet or cover for primary fermenter
- Sodium metabisulfite to sanitiize equipment and bottles
INGREDIENTS (for 1 gallon):
- 2 oz. Dried Dandelions or 7 cups fresh dandelion petals
- 1 Gallon water - near boiling
- 2 lbs. sugar - Specific Gravity - 1.090
- 3 1/2 tsp. Acid Blend
- 1 tsp. Super Ferment Yeast Nutrient
- 1/4 tsp. Grape Tannin
- 8 oz. White Raisins - chopped
- 1 Campden Tablet - crushed
- Wine Yeast
- Place all ingredients EXCEPT WINE YEAST in primary fermenter. Pour near boiling water over the ingredients and stir to dissolve sugar. Cover.
- Allow to cool to 70 - 75° F.
- Add wine yeast. Cover with lid or plastic sheeting and tie down.
- Allow to ferment 6 - 7 days or until S.G. drops below 1.020. Stir twice daily to break up pulp cap.
- Strain out pulp and knead to extract juice. Siphon into sterilized secondary fermenter and attach fermentation lock.
- Rack in 3 weeks and again in about 1 month, keeping wine under the fermentation lock as full in the jug as possible (about an inch or so from the rubber stopper).
- When wine is clear and stable, rack and add 1/2 tsp. potassium sorbate stabilizer. If desired, the wine may be sweetened with a simple syrup (2 parts fructose or sugar to 1 part boiling water). Add 1/4 tsp. ascorbic acid before bottling to prevent oxidation.
- Bottle and allow to stand upright for 3 - 4 days to allow corks to expand. Then lay bottles on side and allow to age for at least 6 months in a cool, dark, vibration free place.
NOTE: All equipment must be well washed and sanitized with a solution of Soduim Metabisulfite.