I'm trying to get fresh and free ingredients from what the different seasons in nature have to offer. So I wanted to try to make and gain some knowledge about dandelion wine/mead.
I have never tasted dandelion wine/mead before and are curious about it. Is it even worth making a dandelion mead if compared to something good like a raspberry mead? If so I got a few quetions :
-Anybody got some experience and/or recipe making a "normal intensity" dry(?)/sweet(?) dandelion mead? Should I boil a tea, add flowers to primary, add floweres to secondary etc?
-Its only the yellow flowers and none of the green stuff that should be used?
-The dandelion flowers are rich in sugar and flavour arent they? If so is there any way to conserve some dandelion for later use in the form of extract/syrups/just froozen flowers(?) ? How would I go about making a extract/syrup?
I have never tasted dandelion wine/mead before and are curious about it. Is it even worth making a dandelion mead if compared to something good like a raspberry mead? If so I got a few quetions :
-Anybody got some experience and/or recipe making a "normal intensity" dry(?)/sweet(?) dandelion mead? Should I boil a tea, add flowers to primary, add floweres to secondary etc?
-Its only the yellow flowers and none of the green stuff that should be used?
-The dandelion flowers are rich in sugar and flavour arent they? If so is there any way to conserve some dandelion for later use in the form of extract/syrups/just froozen flowers(?) ? How would I go about making a extract/syrup?