Dandelion Wine from Haye Lane

A bit of googling inspired by a magnificent spread of Dandelions on the lawn this weekend threw up a tantalisingly easy sounding recipe for wine; amounting to boiling up a load of dandelion leaves with some crushed raisins, adding some yeast and fermenting.

A visit to the in-laws yielded some happily loaned fermenting kit, and the journey home through Haye Lane left us laden with Dandelions.

I’ve just decanted the resultant brew into a demijohn [1. has there ever been a more exotic name for a less glamourous thing?] and it smells wonderful. Heady, gingery and musty, it does kind of smell like you’d imagine drunk dandelions to taste.

2 months of delicate fermentation await. I’ll let you know how it tastes in June…

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