primrose and dandelion wine

Primrose (Primula vulgaris) and Dandelion (Taraxacum officinale) both make fine foraged wines in their own right. But if you are struggling to make up the amounts or fancy a blend then combine the two.

Dandelion2  primrose1

  • Pick the heads – at least a couple of litres each (or 4 pints in total).
  • Boil a gallon of  water and dissolve 1 kilo (2.2lbs) of sugar, the juice of a lemon, the juice of an orange and two teaspoons of cream of tartar.
  • Place flower heads in large container  and pout on the water.
  • Cover container with a clean tea-towel and leave for 3 days
  • Strain juice from the heads into a sterile demi-john
  • Add yeast and an airlock.
  • Leave until fermentation has finished.
  • You can either bottle it as is or I prefer a bit of a sparkle in all my country wine so add a small teaspoon of sugar to each bottle to prime it and then seal.
  • The priming sugar will start a secondary fermentation and put a fizz into the bottle.
  • Make sure you use bottles (like old sparkling wine bottles or plastic fizzy-pop bottles) that can stand the pressure.
  • Leave for at least a further two weeks. Longer if possible.
  • Serve chilled!



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