Black Locust Blossom Wine

Remember back in May when I started my science project?  Well it was a complete success!  Actually, it turned out better than I anticipated. I made Dandelion, Peach and Black Locust Blossom

Wine.  My favorite of the three was Black Locust Blossom which makes me very happy as I know where there are a lot of trees.  It has a delicate floral flavor and retained its sweetness.  I will be visiting those trees in the spring!  Here is the recipe:

Black Locust Blossom Wine

Ingredients:

4 gallon baggies of black locust blossoms, stems removed and rinsed
2 gallons purified water
1 orange sliced thin
1 lemon sliced thin
12 cups sugar
2 packets of yeast - white wine or baking will do in a pinch

2 balloons
stick pin
2 one gallon carboys (can also use the plastic water gallon containers)
rubber band to hold balloons on carboy (optional, I did not need it)

Directions:

In a large stock pot, add one gallon of water, flowers, orange and lemon.  Bring to a boil.  Remove from heat.  Leave for two days, stirring occasionally.

Black Locust Wine are the two in front!

Strain and return liquid to pot.  Add sugar and bring to a boil.  Simmer until all sugar is incorporated.  Remove from heat and let cool to room temperature.

Wash carboys thoroughly.  Add half of liquid to each carboy.  Add yeast packet to each.  Fill carboy with remaining gallon of water.  Mix well. 

Put balloon on each lid.  Poke holes (about five through both sides) to release pent up air as the yeast works it's magic.

Occasionally agitate to add oxygen the first month.  Let sit for six months. Rack wine into wine bottles.  Serve for the holidays!

Easy Dandelion Honey Mead!

My Danish grandfather used to make wine. He had mountains of equipment and a perfect temperature wine cave. It was wonderful to visit on hot days.  I wish I had paid more attention to the wine making process when he would explain it in his Danish accent.  His wine was always served at family dinners, and it was excellent. Wine making is a fantastic hobby and tradition, and one I hope to continue and even teach my kids. It is also a survival skill. During the Middle Ages, people's main beverage was mead or wine as the process makes water drinkable and palatable.

Dandelions are in full force right now so it's a good time to start a batch!  You first need to make dandelion syrup. There are numerous recipes available. This batch was started at the beginning of the year with syrup that my daughter and I canned last summer.

This is an easy recipe and a great one for beginners as it does not require any super special equipment.

Dandelion Honey Mead

Ingredients:

1 gallon spring water

Bottles came from Hobby Lobby

2 lbs honey
8 oz dandelion syrup
1 teaspoon loose tea
1 stick cinnamon
1 cup apple peels (or sliced oranges for different flavor)
2 whole cloves
1 pack yeast (like what you use for baking)

Balloon
Stick pin
Rubber band

Directions:

Pour out half the water into a pot. Add ingredients. Shake. Add additional water back in but leave a little space at the top.

Stick balloon with pin several times. Put on top of jug and place rubber band around rim to secure. Within a day the balloon will begin to inflate. If it gets too large release the air and add a few more holes.  Draw a happy face on your balloon for fun!  Put on your counter for six to eight weeks and enjoy watching the bubbles!  Occasionally shake to mix, especially in the beginning.  When the bubbles stop, strain into your containers (or rack) and age six months.  You can rack again if you prefer for more clarity. I did not and you can see what mine looks like. There is a just bit of sediment at the bottom so I may before serving.

This is strong and would definitely intoxicate you.  It tastes like a field of flowers. You would think with so much sweetener that it would be sweet, but it is only mildly so.

Optional:  You can add 20 raisins for a change in flavor before fermenting.