Hey Guys and Gals! A golden dandelion mead. Makes one gallon.
Ingredients
1 quart dandelion petals, yellow parts only
3 pounds honey
1 lemon, zest and juice
A small handful of raisins
1 gallon water
1 teaspoon yeast nutrient
1 packet wine yeast (Lalvin D47 works well)
Directions
1. Pick dandelions from ground that has not been sprayed, away from roads. Pull the yellow petals from the green base. The green parts make it bitter.
2. Bring half the water to a boil, pour it over the petals, cover and steep overnight. Strain out the petals.
3. Gently rewarm the dandelion tea and stir in the honey until dissolved. Pour into your sanitized primary with the lemon zest, juice and raisins. Top up to one gallon with cool water.
4. Stir the yeast into half a cup of warm water and let it stand 15 minutes until bubbling. Once the must is below 80F, add the yeast and nutrient. Fit an airlock.
5. After 6 to 7 days, when the frothing has slowed, rack to a secondary carboy.
6. Ferment 1 to 2 months or more, until clear. Bottle with a siphon and age at least 6 months.