Crafting Dandelion Mead: A Delightful 3-Gallon Batch

Crafting Dandelion Mead: A Delightful 3-Gallon Batch



  • 2 lbs of fragrant orange blossom honey
  • 5 lbs of luscious wildflower honey
  • 1 packet of Voss Kveik Yeast for a unique Norwegian touch
  • 25 grams of Fermaid O nutrient for optimal fermentation
  • 8 to 10 oz of Dandelion flower. Click here to see tips on processing the Dandelion.


  1. Begin by boiling 1 gallon of water and gently infusing it with freshly gathered dandelions. Allow them to steep for a delightful 10 minutes, releasing their floral essence.
  2. After steeping, add another gallon of water to the mix, creating a fragrant base for your mead.
  3. Carefully transfer this aromatic concoction into your fermenter, ready for the magic to unfold.
  4. Add the golden hues of both orange blossom and wildflower honey, along with the essential Fermaid O nutrient, ensuring a healthy fermentation process.
  5. Adjust the volume to reach the desired 3-gallon mark, setting the stage for a robust brew.
  6. Ferment warm! 90 degrees F. Use a heating pad or wrap the fermenter with a towel. 
  7. Now, here's where patience meets flavor: Let the dandelion flowers gracefully mingle with the mead for a week, infusing it with their subtle herbal notes.
  8. When the time is ripe, bottle your creation, sealing in the essence of dandelion and honey.
  9. Finally, indulge in the ultimate act of anticipation as you allow your mead to age gracefully for a year, developing layers of complexity and character.

With each sip, savor the harmony of nature's bounty and the craftsmanship of your own hands. Cheers to the art of mead-making and the joy of sharing its golden nectar with friends and family.


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