If you read my prior blog about making dandelion wine you know I promised to update you on the process.  Today the fermentation process was complete and I was able to strain the wine one more time through cheesecloth and bottle it.  It has mellowed from it’s previous unappetizing pinkish-yellow color into a rich buttery color that reminds me of lemoncello.  It also smells delightfully citrusy. 

I was only able to take a sip because I am on call for surgery this weekend, but I like the taste.  It is still a bit acidic so I am going to let it age a bit more before I start uncorking the bottles and drinking them, in the hopes that it will mellow a bit.  I enjoyed my wine making experience so much, my next project is going to be huckleberry wine.  I’m going to have to do a bit of drinking in the meantime, I used up all the bottles I had set aside for the dandelion wine.  Anyone up for a little wine on the deck?

Guest blogger-Jean Marie Stanberry, author of Laying Low in Hollywood, One World United, The Illusion of Order and her newest book, Blood, Sweat and Fears

jeanstanberry.com    @jeanstanberry