Dandelion Rhubarb Wine (22L)

Dandelion Rhubarb Wine

• 10L dandelion flowers
• 2L Rhubarb Juice
• 6 kg granulated sugar
• 1 tsp pectic enzyme
• 1/4 tsp tannin
• 1 tsp yeast nutrient
• wine yeast

June 8 2012 - Picked and washed dandelion flowers.  Removed all greenery from flower petals. 


Boil water.  Put flowers in primary.  Pour boiling water over top.
Added sugar.  Stir well until sugar dissolved.  Cover and let stand overnight.

Stir in remaining ingredients except yeast, recover and wait 10 hours.


June 10- Strain. Transfer to secondary, top up if required.  Add yeast. Attach airlock.

Nov. 29-
Racked wine.  Discarded lees.  Vinometer at 14% alcohol.  Taste tested.  Sweet and bitter.  Like bitter sugar water.  Strong alcohol.  Topped up with cold water.

 Jan 4- Racked and bottled.  28 bottles.  Broke vinometer, but guessing it's at least 12%.  Sweet wine with sour rhubarb bite.


Allow to age in bottles 6 months to one year.