Pour water over dandelion yellow bits, cover with a cloth, and let sit for 2 days to steep – like a tea!
Add sugar and citrus zest
Boil the mixture for 10 minutes
Let cool to room temperature
Pour into a gallon jug
Pour citrus juice into jug
Pour yeast into jug
Put an airlock on the jug and let sit until fermentation is done and liquid has cleared
Bottle and age for at least 6 months, 1 year or more preferred
I didn’t spend a whole lot of time getting ALL of the green bits separated from the yellow bits, but I don’t think it’ll affect flavor to much in the end. I hope.
There’s a diagram that shows mostly the same process with pictures! yay!
Pictures and Progress!
First, I picked the dandelion bits (with Jess’ help), and tried to separate the yellow bits from the green bits… but I still had a lot of green!
Next, I boiled the dandelion (mostly) yellow bits.
And then, the dandelion bits steeped for 2 days.
Then, the steeped mixture had the sugar and citrus added, it was boiled for 10 minutes, cooled to room temp (somewhere around 76°F), then strained and poured into the gallon jug. The citrus juice and yeast were pitched, and then the airlock was added:
And 3 weeks later, fermetation has mostly stopped, and now I wait to let it settle a bit before bottling it, and then age it for a year.