Saturday, October 3, 2009

Dandelion Wine


So it came'th to pass that on this Day of the Lord of Lords King of Kings Baby Savior Demon Slayer October the Third in the year 2009 that thine Gunslingers of olde hath brought Dandelion Wine to pass. To mark the Glorious Days of summers Past, we hath concocted the following recipe using a Synthesis of all we came to Know in our long nights of Research whenst amidst our ill-timed Drink the Horse ran pass the barn fell on me.

1 Humongolargous Bowl of Dandelions
l lbs White Raisins
6 Lemons
4 Oranges
2 lbs Granulate Cane Sugar
1 lbs Corn Sugar
1 Wyeast Champagne Smack Pack


Pick flowers at noon 3 days before brewing. Make a dandelion tea by bringing the flowers to boil in a gallon of water. At boil, remove from heat, transfer tea and flowers into a mixing bowl, cover, refrigerate, and wait 3 days.

To brew, put the tea and flowers back into the kettle and bring to boil. Add sugar and peels of lemon and orange--be careful not to add any of the white part of the pith between the fruit and the skin. Boil for 1 hour. Give cool bath. Massage optional. Add juice and pulp of lemon and orange--again, being careful to remove all of the white pith first. Transfer to carboy. Add 2 gallons of water. Pitch yeast. Wait for first stage of fermentation to complete. Rack to secondary. Add raisins. Wait for all evidence of fermentation to cease. Rack and bottle. Good at 6 months, better at 12 months.

Rot, ye Buggars!

1 comment:

Ursa said...

I'm dumping this shit out. It looks terrible