Dandelion Mead Recipe (Dandelion Wine Made With Honey) (2024)

FAQs

Can honey turn into mead? ›

Mead is made by fermenting honey with water, sometimes with fruits, spices, grains, hops etc. The words 'mead' and 'honey-wine' are often used interchangeably, but some cultures differentiate between the two. The defining characteristic of mead is that the main source of its fermentable sugar comes from honey.

Place dandelion blossoms into boiling water and let sit for 4 minutes. Remove and discard blossoms. Let water cool to 90 degrees F (32 degrees C), about 10 minutes. Stir in sugar, orange, lemon, and yeast; pour into a plastic fermentor and attach a fermentation lock.

You can weed those pesky dandelions from your lawn and make a treat from the flowers. Dandelion honey is a good substitute for honey for vegans or anyone who may have an allergy to traditional bee's honey, with a surprisingly similar flavor. The consistency is thinner than most honey.

Dandelion wine is made by fermentation of natural sugars in dandelion flowers into alcohol by yeast. The resulting beverage has alcoholic content ranging from 8% to 14% by volume.

Mead (honey wine) is an alcoholic drink made from honey, water and yeast. Mead-making pre-dates beer and wine making, having origins dating back 8,000 years. Mead (honey wine) was considered a sacred drink in many early cultures in every corner of the world.

Why did it fall out of favor? There were some new tax laws, as well as an increased availability of West Indian sugar in the 17th century that made honey harder and less necessary to obtain. But it was also the rise of other alcohols—namely beer and wine—that really did it in.

Dandelion might cause allergic reactions, stomach discomfort, diarrhea, or heartburn in some people.

In the story, dandelion wine, as made by the protagonist's grandfather, serves as a metaphor for distilling all of the joys of summer. The main character of the story is Douglas Spaulding, a 12-year-old boy loosely patterned after Bradbury.

Dandelion wine tastes like slightly sweet champagne and is almost alcohol-free. This wine takes about six months to mature. During this time, it becomes light and transparent.

Remove the green parts of the dandelions as they can give the honey a slight bitter taste. The easiest way is to pull the petals off whilst holding the base of the flower.

What does dandelion honey taste like? ›

The taste is strong with medium sweetness and a slightly astringent lingering aftertaste that has been described as refreshing. A creamy, buttery texture suits an application on toast and this combination makes a fine morning treat.

You can use this anywhere you would use regular honey – on toast, drizzled on pancakes, in salad dressings or in tea. If you want to add more interest and complexity to the honey consider adding other fragrant edible flowers in along with the dandelions such as gorse, lavender, rose petals or a little magnolia.

Pick the flowers just before starting, so they're fresh. You do need to pick the petals off the flower heads, as the green heads give bitterness to the wine. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil.

Dandelion wine is the classic flower wine, made with the bright yellow flowers of the plentiful and easy-to-find weed. Don't believe the hype of the manicured lawn lobby; dandelion is not only beautiful and tasty, but potent liver-cleansing medicine.

For centuries, dandelions have been prized for their medicinal qualities, often consumed in the form of dandelion wine or tea to aid in digestion. In New England, there's a long tradition of drinking dandelion wine as an early-spring medicinal tonic.

Unlike other fermented products, such as fruit and hops, fermented honey does not automatically become alcoholic. If the moisture content is higher, then honey turns into mead. To enjoy fermented honey though, you won't require a helmet or goblet as it has a much lower moisture content than mead.

Fermentation: Keep fermentation temps up to around 70° or 75° F. Fermentation should last between 10 to 20 days. Rack into a conditioning vessel and bulk age for 3 to 6 months.

Pour the water into a stock pot and bring it to a boil to remove chlorine and sterilize the water. Allow the water to come to 160°F. Add the honey and stir until dissolved. (Some recipes call for boiling the honey, which makes for a cleaner, quicker ferment.

We'll go over it in further detail later, but we recommend using between two and three pounds of honey per gallon of mead — 2 pounds if you want it on the dryer side, and 3 pounds if you'd like it to be sweeter.