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

FAQs

Can you mix honey when making mead? ›

If you put in a bunch of honey and you get enough yeast (the right kind of yeast where it ferments all the way out) then you'll have a really dry, high alcohol champagne-like mead. You can use less honey to make a lower alcohol mead. Using less honey might make it a little bit more dry, though not necessarily.

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.

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 is one of the first single source honey of the season we can harvest and offer for sale, after the long Minnesota winter. It's not a plentiful honey, as only the strongest colonies can make early spring honey.

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.

The best honey for mead is raw and local. If you have our Mead Making Kit & need honey to get started, try some of our favorite regional honey varieties: Clover & Midwest. The perfect bulk honey for mead, each bottle contains 40 oz (2.5 lb) - exactly what you need to ferment 1 gallon of mead.

Dandelion might cause allergic reactions, stomach discomfort, diarrhea, or heartburn in some people.

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.

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.

Dandelion wine tastes like slightly sweet champagne and is almost alcohol-free. This wine takes about six months to mature. During this time, it becomes light and transparent.

What do dandelions symbolize in dandelion wine? ›

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.

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.

You can use this anywhere you would use regular honey – on toast, drizzled on pancakes, in salad dressings or in tea. If you want to add more interest and complexity to the honey consider adding other fragrant edible flowers in along with the dandelions such as gorse, lavender, rose petals or a little magnolia.

The taste is strong with medium sweetness and a slightly astringent lingering aftertaste that has been described as refreshing. A creamy, buttery texture suits an application on toast and this combination makes a fine morning treat.

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.

Different types/grades of honey can be blended to provide a uniform product. Dispersion of crystals resulting in clear/runny honey: Crystallized honey requires heating and holding at temperature to remove “seeds” and return honey to liquid form.

Add one ice cube to a rocks glass and pour the mead and whiskey over it. Add 2 dashes of orange bitters. Add a small swizzle of honey (very scientific term) on a spoon and stir the drink with it.

Pour the water into a stock pot and bring it to a boil to remove chlorine and sterilize the water. Allow the water to come to 160°F. Add the honey and stir until dissolved. (Some recipes call for boiling the honey, which makes for a cleaner, quicker ferment.

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.