How to make
It was a quiet early morning, the city was drowning in darkness and everyone were blissfully in their beds. The air already smelled of summer, the wind caressed pleasantly, nature was breathing deep, warm and calmly.
I'm sure the photos and the recipe will spark your imagination and take you back to the work of the great Bradbury.
Clean the collected dandelion flowers from the green stalks.
Boil water in an enamel pot and place the plant in it. After 5 minutes, remove it from the heat and leave it for a day in a cool place. Strain the liquid into a larger container.
Put the decoction on the stove and after the liquid boils, add the sugar.
Grind the raisins finely in a blender. Add them along with the citrus peel, the peeled apple peel and cloves. Boil for 25 minutes. Leave it to cool and strain it.
Activate the yeast in a little warm water. Add it to the liquid, by making sure that their temperature is the same.
Squeeze and add the fruit juice. Mix and pour it into clean and dry bottles (after I wash them, I put them in the oven). On top, put a gauze attached with an elastic band. Leave them in a shady place to ferment for 3 days.
Once the homemade wine is ready, keep the bottles tightly closed.
Over time, the color will clear and become slightly transparent.
I store dandelion wine in a glass decanter.
