Dandelion Mead Recipe (Dandelion Wine Made With Honey) (2024)

FAQs

Can you mix honey when making mead? ›

You can combine honey with other sugars. You can use regular straight up cane sugar if you're doing this at home and want to make something “mead-like.” You can also use some other things to make beer-wine hybrids or beer-mead hybrids. You can flavor fermentations with pretty much anything.

Many people have heard of dandelion wine but may not have had the pleasure of actually tasting it—or making it. This recipe captures the sunny color of spring's dandelion flowers in a bottle. Despite the sugar in the recipe, once fully fermented, the result is a deliciously dry wine.

Honey Alternative

Dandelion honey is a good alternative for vegans or anyone who may have an allergy to traditional bee's honey, with a surprisingly similar flavor. The consistency is thinner than most honey.

For centuries, dandelions have been prized for their medicinal qualities, often consumed in the form of dandelion wine or tea to aid in digestion. In New England, there's a long tradition of drinking dandelion wine as an early-spring medicinal tonic.

Use 1.5 to 5 pounds of honey per gallon, depending on your target for residual sweetness and alcohol content. The more honey, the more residual sweetness and the greater potential for a high, final alcohol content.

What type of honey should I use? The key is to use raw or unpasteurized honey to get the best and most unique flavors for your mead. Commercially processed honey often found in the grocery stores is pasteurized and ultrafiltered.

Dandelion wine is made by fermentation of natural sugars in dandelion flowers into alcohol by yeast. The resulting beverage has alcoholic content ranging from 8% to 14% by volume.

Dandelion wine is the classic flower wine, made with the bright yellow flowers of the plentiful and easy-to-find weed. Don't believe the hype of the manicured lawn lobby; dandelion is not only beautiful and tasty, but potent liver-cleansing medicine.

Pressed into wine and bottled, the dandelion represents summer itself, and a drop of the drink brings the taste of magical life. The many bottles of wine, one for each day of the summer, represent the memories of events that have passed by, and drinking one is like remembering that particular day.

People with kidney problems, gallbladder problems, or gallstones should consult their doctors before eating dandelion.

Who should not eat dandelion? ›

Bleeding disorders: Dandelion might slow blood clotting. In theory, taking dandelion might increase the risk for bruising and bleeding in people with bleeding disorders. Ragweed allergy: People who are allergic to ragweed and related plants (daisies, chrysanthemums, marigolds) might also be allergic to dandelion.

Remove the green parts of the dandelions as they can give the honey a slight bitter taste. The easiest way is to pull the petals off whilst holding the base of the flower.

Dandelion wine is a medicinal drink. Dandelion flowers are beneficial to digestive health because they aid in the cleansing of the kidneys and liver, and the blossoms include vitamins A, B, C, and D, and also a considerable quantity of potassium.

Dandelion wine is a country wine brewed with a combination of citrus fruit, raisins, sugar, water, yeast, and, of course, dandelions. It's floral, slightly sweet, and pours as clear and golden as honey.

Not only are dandelion greens safe to eat, but they also provide a range of health benefits. All parts of a dandelion plant are edible, from the top of the yellow flower down to the roots. The green leaves of the dandelion can make a healthy addition to salads, sandwiches, omelets, and more.

If added to the end of primary fermentation it can increase the alcohol content and add a more intense honey flavor and aroma. Honey can also be used to bottle condition and carbonate beer. You can add up to 50% of your total fermentable sugars as honey; it all depends on how much honey character you want in your beer.

For a dry mead, the ratio is 4 parts water to 1 part honey; a sweet mead is 2 to 1. Kluz likes his mead sweet, so he typically uses 1 3/4 gallons of honey and tops it off with 3 1/4 gallons of water. It produces a mead that is between 13 percent and 14 percent alcohol.

1) Mix the mead, rum, and bitters with some ice in a shaker, then make your best co*cktail barman impression (we suggest growing a trendy moustache, putting on a waistcoat and looking oddly severe as you give it all a good shake). 2) Put a few ice cubes into a small tumbler and pour your mixture into it.

Potentially, using the most amount of honey can lead to up 18% ABV which makes it a strong beverage. Using one pound, or 1.3 cups, of honey tends to result in a very light drink in terms of both flavor and alcohol content. That is expected since the yeast will not have much to eat.