A smooth and hearty flower wine with citrus notes that will warm you from head to toe.
You have two options for bottling your homemade dandelion wine. You can- let it finish in bottles, or move to a carboy and then bottle.
To finish in bottles: When the primary fermentation mixture stops bubbling (1 -2 weeks), fermentation is almost done. Strain the liquid through several layers of cheesecloth or a flour sack towel and transfer to sterilized bottles.
Slip a deflated balloon over the top of each bottle to monitor for further fermentation. When the balloon remains deflated for 24 hours, fermentation is complete.
Cork the bottles and store in a cool, dark place for at least six months before drinking.
If you would like a clearer wine, rack the wine into a gallon carboy with airlock before the final bottling. Allow to ferment in the carboy for 2-3 months, and then rack into the bottles.
Do not seal bottles tightly before they finish fermenting, and don’t put them somewhere warm. Otherwise, you’ll end up with exploding bottles, like my sister, Mary, when she stashed them in a closet. Apparently, it sounded like there were bombs going off or they were being shot at.