In honor of Bryan's Grandmother Louise, we attempted to make Dandelion Wine the other day. Bear in mind the "wine" is meant to cure over a period of three weeks. After sampling it this morning, two weeks later, it has indeed fermented. Wow. Perhaps another week will take the edge off.
According to family lore, Grandpa Siebels was known to say that he could start his tractor using Grandma's Black Berry Brandy.
Isn't there a Berenstein Bear book where Papa Bear makes a stew just like this one?
Pat McManus also wrote about "Whatchagot Stew." Just acquired several rhubarb roots and am hoping your dandelion wine turns out well so you can quide me through rhubarb wine. Gram Hemingway told a story about attending a wedding in Amana one very hot day as a child where she found the "punch" very refreshing. The "punch" turned out to be rhubarb wine or piestengle (spelling?) The only bad consquence of her over-indulgence was that she blissfully slept through the reception and trip home.
ReplyDeleteAfter four weeks, I've found that the Dandelion Wine is quite good as mixer. I like to fill a mason Jar up 3/4 of the way with the wine and add 1/4 very sweet Lemon "Aid" to the top. You just need to cut the wine a tiny bit. I've started calling it my moonshine. Two bottles have disappeared already.
ReplyDelete