How to make Dandelion Mead | Easy honey wine recipe with springtime flowers and citrus fruits
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- Опубліковано 4 сер 2024
- How do you make a dandelion wine or mead? That is the question that has plagued humankind since the discovery of the humble dandelion. Some of the recipes shown in this video are from the Great Depression and earlier. When we set out to make this dandelion home brew, we set a big goal: over two pounds of hand-plucked dandelion petals. And we exceeded it! This recipe is inspired by brews of yesteryear, but using some modern mead-making practices like TOSNA and the use of citrus zest rather than whole fruits. This video is a dandelion mead all-in-one DIY: dandelion mead recipe, dandelion mead finishing, and dandelion mead tasting. Thanks for the opportunity to show you how to make mead!
The zester: amzn.to/361O8pV (link supports the channel)
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Some of the recipes shown in this video:
Warne’s Model Housekeeper
books.google.com/books?id=zkI...
Table Talk, Vol 29
books.google.com/books?id=gAF...
Cassell’s Dictionary of Cookery
books.google.com/books?id=Fyk...
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Dandelion Mead Recipe
• 2.5# dandelion petals
• 2 Lemons worth of zest
• 1 mandarin orange worth of zest
• 12oz raisins
• 9.5# orange blossom honey
• Five gallons water
• D47 Yeast
SG 1.061
Secondary, after stabilizing:
• 2g Citric acid
• 2# honey
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Would you make dandelion mead or wine? Let us know in the comments (or on Discord)!
Nutrient schedules explained: www.meadmaderight.com/nutrien...
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#dandelionmead #howtomakemead #dandelionwine - Навчання та стиль
I just picked my dandelions today on the sunniest day this year in Iceland. I found a hill while cycling a few days ago that was full of dandelions. These dandelions were also huge and because it was sunny they were completely stretched open. Some were so full of pollen that they had an almost orange glow on them.
It took me about 25 minutes of plucking to fill my bag and when I got home I picked the yellow petals from the green basket. That took about 1.5 hours of nonstop work and I developed a technique where I could grab the yellow part in a bunch with my fingers and twist it away from the green basket. Each flower took about 3-4 seconds.
Now I have 1.050kg (2.3 pounds) of the yellow petals and I put them in the freezer in a bag, both to kill any bugs that were on them and to let the ice crystals that form during freezing to break them better down for me.
I will proceed in the next days to put this mead together according to this recipe. Thank you BC for this great content :)
I would have NEVER looked at a dandelion and thought... "I want to drink this yard flower", but this is amazing! maybe I'll think twice about wild foraging!
I'll make sure a bottle finds its way into your care package. :)
The Great Depression was a wild time I guess lol
Dandelions are actually extremely good for you both the greens and making it into tea. They are only considered a weed because they aren’t attractive plants and people get way to into their lawns.
They have medicinal properties, too...
Never had dandelion mead, but 25 years ago a friend made dandelion wine. And it was amazing. Been trying to find dandelions!!
Its cool to hear about the traditional recipes and how you developed your recipe
Amazing as always! Thanks again for a fantastic video :-) this is officially on my list to try now
It’s definitely a fun one to try. But man is it WORK! Hah
Awesome! Can’t wait to try my hand at this!
Lots of work but a really satisfying result IMO.
Very cool!! Will have to try this at some point for sure.
It's worth it!
Thanks for the video!
Thanks for watching! Happy brewing!
great video! dug the zip savor swallow exhale graph 👍🏼
Glad you liked it!
As a kid, we had honeysuckle growing in our backyard at our house in Virginia. I loved going out when they were in bloom and pulling off a blossom to suck out the nectar. Wonderful little flowers. I bet they would make a great wine or mead as well.
Anna is considering planting some, because we need vining plants. But I'm pushing for hops instead!
@@DointheMost I would be torn between the two, if I had the choice. My little backyard is 100% cement, so I don't. Somehow my wife still has like three papayas, a pineapple, and a bunch of other things growing back there in pots.
I am super excited to try this. Just need to adjust to a smaller batch, but I cant wait for the dandelions to start growing
If I was going to try this again I would probably do it in a couple of 1 gallon batches and see how dandelion root tea works as a tannin.
@@DointheMost if I get enough flowers for two batches, I'll try it and let you know on the discord. Good idea
Just picked some. I have a sore back to prove it. Lol cheers
To anyone who likes to overdo things: be careful with your quantities. I took the fruit bomb approach to dandelion mead at 1 lb/gal of petals (no greens!) and it is better served as a mild detergent.
Haha, oh no. I asked an old school brewer what he thought about quantity and he warned me about this exact thing!
@@DointheMost But curiously, CJJ Berry's classic First Steps in Wine Making has two recipes. One that uses 3 qts of petals and one that uses 2 qts, and helpfully, he states that 2 qts of "whole flower heads" typically weighs 450 g or 1 lb and one qt of the petals "alone", he states weighs 340 g. I use Berry's process and recipe for my dandelion wines and I have never had a problem BUT he suggests that the maximum steeping time is 2 days, because an odor he describes as "curious" invades. And I wonder if the problem with the taste might be over-steeping the petals.
Another great vid with more great content..... but I’m the one who appreciates turning my batches around in like three, four weeks. Not likely something for me but I love the Doin’The Most brewing ideas. Keep it coming 💯🤙🏼
Oh this one is definitely a waiting game. It only became drinkable maybe a month before I bottled it. And I think another month or two in the bottle and it will hit its peak. But, of course, I'm putting bottles back to see how they age as well. :)
i think ill plant me some seeds in my flower garden for my brews and for the bees
I used another recipe and while it was good it wasn't amazing for all the work. But I am picking and plucking and will now try this recipe.
I made some dandelion syrup earlier this year was thinking about backsweetening a traditional mead with it.
There is a field next door to me that will be perfect for harvesting dandelions! Or going to my parents house! Thank you for the hard work and doing the most. Lol.
Let us know how it goes!
@@DointheMost will do!!!
I used tweezers to pluck the petals out, worked so much better, start in the middle and pluck them first and the outer ones come out really easy.
I just started a 1 gallon batch of the Jack Keller recipe yesterday. Had to sub tea for tannin, but only time will tell how it turns out. :)
as long as your not using the stems you dont need to get every single green part off. i made this from a old recipe and it was deliciouse in 6 months. but you do need to pick them when the sun it out because if it is cloudy then the flower closes and gets bitter. the boiling smelled like spinach and was green but in 6 months it was so thick and delicious im going to make is again soon. my recipe was a gallon and 5LB. sugar and 2 lemons and 2 oranges. and gallon of dandelion heads. was not bitter at all. although im not sure if you need to immediately use them to prevent them from getting bitter. also the dandelions were strained after it boiled for 20 mins.
I used golden raisins in mine but I did heat my peddles. I still haven’t tried it since brewing in June. I should steal a sip to try, been just letting it age.
Lucky for Alaska the fact that the sun doesn’t really set in the summer we have fields on dandelions for about a month straight. There isn’t a shortage of them during that time.
Man, that sounds almost like paradise considering the day after day grind we went through. I do like having regular nights though!
I'd love to do this! But I don't wanna go thru all the gardening to do it, lol!
It’s a chore dude
Great video...Dandelion wine or mead can be incredible. This past summer I made a wine and a mead (two single gallons) but it is so much easier to use scissors to cut the petals rather than pluck 'em. Much faster and much easier.
You don't say how long you allowed the flowers to macerate. I think that the maximum you want to allow the flowers to steep is about a week. Much more and you can get grassy notes.
These petals rode out the full primary, which began July 17 and finished July 22. So just five days! I tried the scissor method and felt like I was losing too much petal, so I just used my pincher grip. 🤣
@@DointheMost I agree that scissors can entail a loss but I just found them much less a burden to use. And thanks for the information about the steeping time - See CCJ Berry
Man Made Mead sent me!
I just started this recipe 4 days ago and it looks like my yeast have just mauled all sugar in sight. If Primary has finished in a week or less, would you still Rack off of the dandelion pedals or do you suggest keeping them in for a specific period of time?
I wil try a infusion in secondary. The mead is already in the making. Picked the flowers yesterday and now dry them. Any idea how much i would need in a 5 liter batch?
Greetings from Bavaria
did you and CS Mead and More just randomly make dandelion mead at the same time? or is Man Made Mead gonna make a video about it today too? lol
Haha, I don't know! We started researching this about this time last year as the dandelions started popping up between freezes. This one takes a WHILE to make, so I'm sure lots of folks quietly have one brewing away in prep for springtime. :)
@@DointheMost Jsyk, I'm not trying to be a douche, I love your work and videos. I just thought it was a crazy coincidence! Also the fact that you have that many dandelions surprises me. I'd have to find someone to ship them to me lol.
@@jasonmoore3980 Dude no worries! And yeah we have a fertile dandelion crop here. At least we can make use of it. 🙃
Dandelion jam taste like floral honey. I’d imagine mead would be 👍
Sounds delicious.
Also:
"But if you've got a more adventurous palate [...]"
I'm eating a bag of roasted seaweed with sesame seeds as I'm watching the video.
Awsome video. I was thinking if you made a mead from dandelions it would be bitter.
From all my reading, the greens are the biggest enemy in the bittering department. So we tried to be really thorough when separating them. This is surprisingly not super bitter or astringent at all.
@@DointheMost definitely adding to my list
How long in primary and secondary
Where can I buy?
Can you explain why you decided to use d47 yeast?
It's a reliable white wine yeast that has a pretty clean flavor at lower temps. Since my brew space bounces between 68-70F, I felt this was a good choice for letting the dandelion and honey flavors shine. I know lots of folks don't like D47 - especially since it doesn't behave well in warmer fermentation temps. Lallemand notes that D47 "can also result in the stability of aromatic compounds" which was something I was really wanting from this mead, given the effort of harvesting the petals. Hope this helps!
What is the age of the dandelion mead when you tasted it in the video?
Won't it turn into mead w/o the yeast?
Pretty intense brew! I wonder if all those sulfates you added get you a real headache..
There are more sulfites in a handful of raisins than there are in a glass of wine.
Another brew tuber made a dandelion mead and posted it recently. Yours looks like a glass of sunshine as you indicated....theirs looked like a glass of ditch water!! Beautiful job and as always - Doin the Most! I make most of your recipes but will admit, I will not on this one......not as industrious and way to many dogs around! 😂😂😂
I will admit this one consumed a lot of time during research, and I did see warnings about how easily this brew could turn brown/cloudy. I do believe making just a bit more than needed, reducing headspace, and not moving it too much helped me retain that yellow pop of color the older recipes talk about. Or maybe I lucked out!
I went & watched their tasting video on it. They started at an ungodly high gravity & used D-47 also. But, as usual, they didn’t use nutrients. They used yeast hulls, which as far as I can tell only serve to muddy up a brew. However, they did get a 17% brew. Those petals must be mad nutrient for yeast! They ended at 1.026, which beats 1.050 any day. Ah! My point is, you use best practices & end up with a superior final product! Which is why, I follow your advice & not theirs.
Why do you say D47 is controversial? It’s all I’ve ever used (I’m new to home brewing) and I’m just curious.
I’m wondering how this dandelion mead is now that it’s two years old. Do you still have some of it?
I make a batch of dandelion mead every year. The way I make it, it tastes slightly sweet when at room temperature and dry to off-dry when chilled. It’s the weirdest thing, no mead I’ve ever made has this extreme difference in sweetness between temperatures. Plucking the petals is a lot of work but comfortably seated on my sofa with a bowl on my lap and another bowl next to me, TV on something that doesn’t require me to watch intently but that works as a distraction, a few hours of plucking goes by really fast and feels almost effortless. Either that, or a podcast/audiobook. A small, sharp knife to ‘open’ the green crown and a not-too-sharp thumbnail encased in good latex gloves makes detaching the petals easy and fast.
I’m waiting for a fermenter to free up to start this year’s batch. The few bottles I have from last year’s have been hidden away until they hit the 2-year mark.
Do you think you could do this with dried petals? Has anyone tried it?
I feel like this might be a great kegging candidate!?
Sparkling this hadn't even crossed my mind, but now y'all have me curious.
I have two acres and the back one is always filled with dandelions. Been thinking about trying it and probably will now only will not do 5 gallons most likely.
I think everyone should try it at least once!
I'm still new and learning. Why is D47 controversial?
I certainly commend the effort that you guys put into this! Thankfully, Dandelions don’t grow here, so there’s no risk of me breaking my back pickin the little suckers. I am looking forward to Lychee season this year however. I couldn’t get my hands on any last summer coz the locals get up early & buy them all every day 😔 Nice floral flavor.
Lychee sounds wonderful! Thanks for watching. :)
Do you sell the shirt @9:55? 😂
Haha sure don't!
Doin' The Most: The authoritative source on Dandelion Mead.
We do consider this quite a success!
@@DointheMost of course it was! You always do !
Freezing the dandelions? Wouldn’t that somewhat off put the taste of it over it being fresh
You are now officially a hippie. Come to the annual national rainbow gathering and receive your gift. 💚💚💚
Is there a membership card? 🙃
@@DointheMost nope, the only requirement is that you have a belly button
@@CHITOWNDEECON1 Sweet. I’m in!
i just made some more this year. but hey i wanted to say the older recipes never took the green clipped off and i think it is not neccassary also find it funny that people take the bitter part off and then add bittering. just something to think about.
Where did you get that big batch of honey? Homemade?
The process for removing the green bits from dandelion heads is called "denuding"(sp?), and dandelion wine is great for the liver's health!