Found it - edit formatting sucks I’ll see if I can fix it from my pc later)
Here is the US recipe (Canuck here with litres and silliness)
Dandelion flowers - 3/4 gallon
Lemon - 1
Orange - 1
Ginger root - 1 piece (thumb size)
Sugar - 3lbs
Citric acid - 1/4oz
Tannins - 1/16oz
Yeast - all purpose but I’ve used champagne yeast and ec-1118 and anything else I have on hand all were good
Yeast nutrient - follow the instructions on whichever you use. I sometimes use tomato paste (1 tablespoon)
Pectin destroying enzymes follow the instructions it comes with.
Wash the flowers and drain
Put them in a pail and cover with 1 gallon of boiling water (4.5l so imperial gallon not US)
Cover the pail and let it sit 3 days stirring every day.
Pare the zest from the orange and lemon and squeeze out the juices in a large pot
Bruise the ginger put it in the pot
Squeeze the flowers to get the juices out and discard.
Add the liquid to your pot along with the sugar, Citrix acid, tannins stir to dissolve the sugar boil 30mins and pour into your primary fermenter
When cool add your pectin destroying enzymes cover and let stand in a warm place
After 24 hours pitch your test and add yeast nutrient
After a week rack into your secondary fermenter and seal it with an airlock
When fermentation is done rack to a clean container add a crushed Camden tablet or whatever sulfite you like to stop fermentation (cold crash it even, whatever works for you)
Seal with airlock rack every 2 months for 6 months the. Rack one final time let any sediment settle and bottle it.
Tastes great with shrimp/seafood etc
I have a great chokecherry wine recipe too if you need :)
I use to brew a lot of hooch back in the day, grandpa had quite a collection, everything from dew berry wine to kumquat liquor.
Now days I tincture most everything for my apothecary.
Soft leaves and flowers in 20-40% grain alcohol.
Nuts, seeds, roots, bark and even heart wood and stems in 40-80% grain alcohol.
It last forever, it's super easy, you can get a lot of medicine on a small shelf.
Essential oils also pack a punch, and last forever. Distillation isn't hard but the yield is so low. I'm glad I know how to do it, but I bought a collection of EOs that will probably last my lifetime.
Now while all that's fine and dandy, none of it would impress a date over a fine meal of seafood.
That coupled with the fact that inflation plus the sin tax on booze is outrageous ridiculous, it just might make it worth my while to start brewing, fermenting and distilling once again, it would make grandpa proud.
I'm always grateful and happy to have a good recipe, tks.fren
Found it - edit formatting sucks I’ll see if I can fix it from my pc later)
Here is the US recipe (Canuck here with litres and silliness)
Dandelion flowers - 3/4 gallon Lemon - 1 Orange - 1 Ginger root - 1 piece (thumb size) Sugar - 3lbs Citric acid - 1/4oz Tannins - 1/16oz Yeast - all purpose but I’ve used champagne yeast and ec-1118 and anything else I have on hand all were good
Yeast nutrient - follow the instructions on whichever you use. I sometimes use tomato paste (1 tablespoon)
Pectin destroying enzymes follow the instructions it comes with.
Wash the flowers and drain Put them in a pail and cover with 1 gallon of boiling water (4.5l so imperial gallon not US) Cover the pail and let it sit 3 days stirring every day. Pare the zest from the orange and lemon and squeeze out the juices in a large pot Bruise the ginger put it in the pot Squeeze the flowers to get the juices out and discard.
Add the liquid to your pot along with the sugar, Citrix acid, tannins stir to dissolve the sugar boil 30mins and pour into your primary fermenter
When cool add your pectin destroying enzymes cover and let stand in a warm place After 24 hours pitch your test and add yeast nutrient
After a week rack into your secondary fermenter and seal it with an airlock
When fermentation is done rack to a clean container add a crushed Camden tablet or whatever sulfite you like to stop fermentation (cold crash it even, whatever works for you)
Seal with airlock rack every 2 months for 6 months the. Rack one final time let any sediment settle and bottle it.
Tastes great with shrimp/seafood etc
I have a great chokecherry wine recipe too if you need :)
Sweet,
I use to brew a lot of hooch back in the day, grandpa had quite a collection, everything from dew berry wine to kumquat liquor.
Now days I tincture most everything for my apothecary. Soft leaves and flowers in 20-40% grain alcohol.
Nuts, seeds, roots, bark and even heart wood and stems in 40-80% grain alcohol.
It last forever, it's super easy, you can get a lot of medicine on a small shelf.
Essential oils also pack a punch, and last forever. Distillation isn't hard but the yield is so low. I'm glad I know how to do it, but I bought a collection of EOs that will probably last my lifetime.
Now while all that's fine and dandy, none of it would impress a date over a fine meal of seafood.
That coupled with the fact that inflation plus the sin tax on booze is outrageous ridiculous, it just might make it worth my while to start brewing, fermenting and distilling once again, it would make grandpa proud.
I'm always grateful and happy to have a good recipe, tks.fren