All you Last year I made a batch of dandelion mead.
It was my first time and I had no idea what I was doing!
But it turned out great. Best thing you can do is at least try!
The other day was the first time I cracked open a bottle and got to enjoy it. It was light and crisp and super refreshing! The best thing I can compare it to is white wine. I think it will go quickly this summer.
To make it I picked several cups of dandelion flowers, put them in a big ceramic crock, poured roughly half a cup of honey over it and filled it almost full with filtered water. You can also use spring water for a better taste and more nutrition.
After mixing all the ingredients together to introduce some air flow, I covered it with a dish towel and let it sit. Stirring it a few times a day, I noticed after a few days that it bubbled and fizzed. Those were the natural yeasts getting to work!
After a week or so, when the bubbles started to wane, I strained it into a growler with an airlock and let it sit for four months. After four months I bottled it in old wine bottles and VOILA!
Excellent, hand made drink that is practically free.
I whipped up this boutique drink, pictured on the left, with the mead because I wanted something a little bit prettier.
I filled this glass with ice, squeezed some frozen elderberries through a strainer and picked dandelions and violets. That's it!
It was so delicious and I drank a bunch.
Handmade in Vermont!