Dandelion Champagne

Andy Hamilton

Brewer, forager, broadcaster, spaceman occasional liar

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4 Responses

  1. Joe O'Toole says:

    Hi Andy, made some dandelion champagne as per your receipt, all going ok, fermented ok, just bottled it…..but, it tastes like it needs to be sweetened, how do I do this without compromising the sparkle and champagne in general…..thank you. Joe O’Toole.

    • Andy Hamilton says:

      It can end quite dry, have to say I like it like that. If its too dry for you then you could either sweeten with some sorbital or another non fermenatable sugar or just add some sugar syrup to the glass just before drinking.

  1. June 26, 2017

    […] fizz that characterises elderflower champagne is a result of bottling before the fermentation process has finished, normally this process is […]

  2. June 30, 2017

    […] Cover the petals with boiling water, leave for two days. Then bring to the boil with sugar, cool, add yeast and allow to ferment. After a few month bottle and leave to condition and you will have made yourself wine from your garden pest! Or for sumptuous dandelion champagne.  […]

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