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Its probably been posted before but hey -ho!
I thought I would give this recipe a try which I've pulled from the net.
I'm just interested to see what it tastes like?
It appears to be simple to make as well.
DANDELION BEER
Apart from being a very popular country tipple, dandelion beer was the drink most favoured in the past by workers in the iron foundries and potteries of England. It is refreshing and particularly good for relieving stomach upsets or indigestion and for clearing the kidneys and bladder.
Ingredients:
• 1 quart young dandelion plants
• 1 lemon
• 2 teaspoons finely chopped ginger
• 1 gallon cold water
• 3 cups light brown sugar
• 1 tablespoon cream of tartar
• 1 tablespoon brewer’s yeast
Instructions:
1. Wash the plants and remove the hairy roots without breaking the main taproots.
2. Squeeze the lemon and put the juice aside; peel the rind off the lemon in strips (no pith should be left).
3. Put the plants into a pail with the ginger, the lemon rind, and the water. Boil for 10 minutes, then strain out the solids.
4. Put the sugar and cream of tartar in the fermenting vessel and pour the liquid over them. Stir until the sugar is dissolved.
5. When the liquid is lukewarm, add the yeast and the lemon juice, and leave the vessel, covered with a folded cloth, in a warm room for 5 days.
6. Strain out all the sediment and bottle in screw-topped cider or beer bottles. This homemade dandelion beer is ready to drink in about a week, when it hisses as the stopper is loosened. It does not keep very long.
7. Test the bottles daily to see that they don’t get too fizzy. Even after only 2 days in the bottles, the beer is smashing.
I thought I would give this recipe a try which I've pulled from the net.
I'm just interested to see what it tastes like? It appears to be simple to make as well.DANDELION BEER
Apart from being a very popular country tipple, dandelion beer was the drink most favoured in the past by workers in the iron foundries and potteries of England. It is refreshing and particularly good for relieving stomach upsets or indigestion and for clearing the kidneys and bladder.
Ingredients:
• 1 quart young dandelion plants
• 1 lemon
• 2 teaspoons finely chopped ginger
• 1 gallon cold water
• 3 cups light brown sugar
• 1 tablespoon cream of tartar
• 1 tablespoon brewer’s yeast
Instructions:
1. Wash the plants and remove the hairy roots without breaking the main taproots.
2. Squeeze the lemon and put the juice aside; peel the rind off the lemon in strips (no pith should be left).
3. Put the plants into a pail with the ginger, the lemon rind, and the water. Boil for 10 minutes, then strain out the solids.
4. Put the sugar and cream of tartar in the fermenting vessel and pour the liquid over them. Stir until the sugar is dissolved.
5. When the liquid is lukewarm, add the yeast and the lemon juice, and leave the vessel, covered with a folded cloth, in a warm room for 5 days.
6. Strain out all the sediment and bottle in screw-topped cider or beer bottles. This homemade dandelion beer is ready to drink in about a week, when it hisses as the stopper is loosened. It does not keep very long.
7. Test the bottles daily to see that they don’t get too fizzy. Even after only 2 days in the bottles, the beer is smashing.
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