• 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
  1. Place all ingredients EXCEPT WINE YEAST in primary fermenter. Pour near boiling water over the ingredients and stir to dissolve sugar. Cover.
  2. Allow to cool to 70 - 75° F.
  3. Add wine yeast. Cover with lid or plastic sheeting and tie down.
  4. Allow to ferment 6 - 7 days or until S.G. drops below 1.020. Stir twice daily to break up pulp cap.
  5. Strain out pulp and knead to extract juice. Siphon into sterilized secondary fermenter and attach fermentation lock.
  6. 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).
  7. 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.
  8. 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.