Dandelion wine

No, not the Bradbury short story collection, but the actual beverage.

We've been making wine now for a few years: a port made of red and black currants we picked at Andor's in 2002, a rose of red currants we picked in 2006, and two batches of apple wine from store-bought Granny Smiths when we were at home last summer with no plans except waiting for Ella to arrive. The 2002 port is quite good and getting better with age; the others aren't ready to drink quite yet.

But now spring has sprung, and the flowers are out everywhere, and I was inspired to try my hand at dandelion wine. The Ray Bradbury short story collection of the same name is the reason why I've always wanted to try some, which, of course, means making some yourself. So yesterday I was out picking dandelions in a meadow about a half mile from home, and then later in Andor's back garden. I spent a couple of hours separating the yellow petals from the stalks and was thankful for having had the foresight to wear a pair of rubber gloves, since it is messy, sticky work.

Now the petals are steeping in water for a couple of days, and in about a week it should be ready for straining and racking into a 10-liter carboy. I understand it's about six months until it's drinkable, but best if you can wait longer.

I'll let you know how it turns out.