All Things Repurposed & Handmade

🌞 We stirred, poured, and watched the sunlight dance through our homemade suncatchers—each one a tiny masterpiece made with love and color.
Full STEP BY STEP in First (C.o.ʍ.m.е.ո.τ) 👇
Enjoy ❤️👇👇👇

Create your very own rain cloud right at home! It's a fun and easy experiment that’s perfect for kids. 🌈☁️
Ingredients:
- Clear glass
- Water
Recipe in First (Ꮯ.Ꮎ.Ꮇ.Ꮇ.Ꭼ.Ꮑ.Ꭲ ) 👇
Enjoy ❤️ 👇👇

Homemade Dandelion Wine 🌼🍷
(1-gallon batch)

Ingredients:

1 quart (4 cups) dandelion petals (green parts removed)

1 gallon water

3 cups sugar

1 orange, sliced

1 lemon, sliced

Zest of both the orange and lemon

1-inch piece fresh ginger, thinly sliced (optional for warmth and spice)

1/2 teaspoon yeast nutrient (optional but helpful for fermentation)

1/4 teaspoon wine tannin (optional for body)

1 packet wine yeast (like Lalvin EC-1118 or another white wine yeast)

Directions:

Harvest the petals: Pick about 1 gallon of dandelion heads to yield 4 cups of clean petals. Remove all green parts (sepals and stems), as they can make the wine bitter. This step takes a little time, but it’s essential for a smooth, floral wine.

Make the dandelion tea: Bring the water to a boil in a large pot. Add the petals and remove from heat. Let the petals steep, covered, for 24 hours.

Strain the mixture: After 24 hours, strain the liquid through a fine mesh sieve or cheesecloth into a sanitized fermenting bucket or large pot. Squeeze the petals to extract every drop, then discard the solids.

Add the flavorings: Stir in the sugar, citrus slices, zest, ginger (if using), yeast nutrient, and wine tannin (if using). Stir until the sugar is fully dissolved.

Cool and add yeast: Let the mixture cool to about 70°F (21°C). Once cooled, sprinkle the wine yeast over the surface. Do not stir—just cover loosely and let it activate for about 24 hours.

Primary fermentation: Stir the mixture once a day for the next 5-7 days, keeping it loosely covered. You’ll see bubbling and a sweet, ye**ty aroma as fermentation kicks in.

Strain and transfer: After about a week, strain out the solids and transfer the liquid into a sanitized 1-gallon glass carboy or jug using a funnel. Attach an airlock.

Secondary fermentation: Let the wine ferment in a cool, dark place for at least 3-4 weeks, or until bubbling slows significantly. After this, you can rack (transfer) the wine into a clean jug, leaving sediment behind.

Age the wine: For best flavor, let the wine age at least 3 months (up to a year!) in a cool, dark place. You can rack it again after a few months to clarify it further.

Bottle and enjoy: Once the wine is clear and fermentation is fully complete (no bubbling for several weeks), bottle it in clean, sterilized wine bottles. Cork and label your bottles, then let them age a little longer if you can wait!

⏰ Prep Time | 🍷 Fermentation Time | ⏳ Total Time
1 hour (active) | 1–3 months (or longer) | Varies
⚡ Calories per 5 oz glass | 🍽️ Number of servings
Approx. 120 calories | About 20 servings per gallon

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✅ 𝐅𝐮𝐥𝐥 𝐫𝐞𝐜𝐢𝐩𝐞 𝐢𝐧 𝐟𝐢𝐫𝐬𝐭 𝐂.𝐎.𝐌.𝐌.£.𝐍.𝐓 👇👇❤️

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