"Ray Bradbury’s Dandelion Wine (1957) is a classic work of fiction set in a small Illinois town in 1928, loosely based on Bradbury’s own childhood.
The novel gets its title from the main character’s grandfather, who made his own dandelion wine so he could drink it in the cold, overcast winters when it was done fermenting. Drinking it reminded him of hot summer days back when the dandelions, which he refused to get rid of, dotted his lawn. In the novel, which celebrates simpler times, Bradbury’s main character Douglas says, “Dandelion wine. The words were summer on the tongue. The wine was summer caught and stoppered.”
So, just what might have Bradbury’s grandfather’s wine tasted like?
Jack Keller, who blogs about home-winemaking from Texas says dandelion wine recipes call for as much as two gallons of dandelion flowers per gallon of wine, or as little as half-pint, and describes it as a wine so light in texture that winemakers often boost the body by adding raisins, golden figs or white table grapes to the blend.
Keller writes, “If you omit the body-building ingredient [raisins, etc.], dandelion wine is light and invigorating and suited perfectly for tossed salad and baked fish (especially trout). If you ferment with a body-enhancer but shave the sugar, the wine will serve well with white-sauced pastas, heavier salads, fish, or fowl. Sweetened, it goes well before or after dinner.”
If it can be made, you can be sure someone on the internet has made it!
http://www.jalapenowine.com/
http://winemaking.jackkeller.net/watermel.asp
http://www.thedailymeal.com/how-make-pumpkin-wine
http://www.lovelygreens.com/2012/04/rhub...ecipe.html
http://chickensintheroad.com/farm-bell-r...nana-wine/
http://www.ehow.com/how_4897289_make-red-beet-wine.html
http://www.realfermenting.com/2012/10/maple-wine.html
http://tabletograve.com/putting-swine-wi...-cabernet/
The novel gets its title from the main character’s grandfather, who made his own dandelion wine so he could drink it in the cold, overcast winters when it was done fermenting. Drinking it reminded him of hot summer days back when the dandelions, which he refused to get rid of, dotted his lawn. In the novel, which celebrates simpler times, Bradbury’s main character Douglas says, “Dandelion wine. The words were summer on the tongue. The wine was summer caught and stoppered.”
So, just what might have Bradbury’s grandfather’s wine tasted like?
Jack Keller, who blogs about home-winemaking from Texas says dandelion wine recipes call for as much as two gallons of dandelion flowers per gallon of wine, or as little as half-pint, and describes it as a wine so light in texture that winemakers often boost the body by adding raisins, golden figs or white table grapes to the blend.
Keller writes, “If you omit the body-building ingredient [raisins, etc.], dandelion wine is light and invigorating and suited perfectly for tossed salad and baked fish (especially trout). If you ferment with a body-enhancer but shave the sugar, the wine will serve well with white-sauced pastas, heavier salads, fish, or fowl. Sweetened, it goes well before or after dinner.”
If it can be made, you can be sure someone on the internet has made it!
http://www.jalapenowine.com/
http://winemaking.jackkeller.net/watermel.asp
http://www.thedailymeal.com/how-make-pumpkin-wine
http://www.lovelygreens.com/2012/04/rhub...ecipe.html
http://chickensintheroad.com/farm-bell-r...nana-wine/
http://www.ehow.com/how_4897289_make-red-beet-wine.html
http://www.realfermenting.com/2012/10/maple-wine.html
http://tabletograve.com/putting-swine-wi...-cabernet/