my green vermont

Subscribe For My Latest Posts:

Dandelion Wine, Part Three

Welcome to My Green Vermont - A Blog by Eulalia Benejam Cobb.
By Eulalia Benejam Cobb

Strain liquid into a pan. Add two sliced lemons, two sliced oranges, and a little ginger root. Boil gently for half an hour. Cool and add half an ounce of yeast. Leave to ferment for three days, then bottle and cork lightly.

6 Responses

  1. I\’d like to try making liqueurs someday. I will have to see if I can find a recipe using black walnut hulls– there are plenty falling from the trees in autumn.The walnut leaf wine is just young leaves, raw cane sugar, a smidge of lemon, and wine yeast. There is another recipe with honey, but I am not a fan of honey wine (mead?). Oak leaves are supposed to be another popular choice for \’leaf\’ wines and are on my list to try someday. Oh, and sassafras.The Herb Companion website (sister publication to Mother Earth News) has recipes for herbal wines that I\’d also like to try– lemon balm is the one that springs to mind as I have a huge plant in the yard already. I probably sound like an alcoholic. I promise I\’m not… yet. We\’ll see what happens when I\’m through sampling all these wines.

  2. Lemon balm, yes! I just made a couple of bottles of lemon balm schapps, but it\’s horribly strong (made with vodka). So I\’ll check the Herb Companion right now. Thanks, and let me know how the walnut concoctions work out.

Leave a Reply

Your email address will not be published. Required fields are marked *