Dandelion Wine Recipe

For dandelion wine (and the cookies), the recipes use the yellow petals only. Leaving the petals attached to the green base of the flower will result in a bitter, unpalatable wine. In the recipe, it simply calls for “3 quarts dandelion blossoms”. I aim for 3 quarts of the petals, others have started with 3 quarts of blossoms and ended up with whatever amount of petals are left after cleaning. I’ll leave it up to you.

All your fermentation vessels should be glass, ceramic, stainless steel or food grade plastic. Never ferment in aluminum or iron, as it will react with the wine.

Recommended materials for Making Dandelion Wine

• Wine Yeast
• 2 Gallon Crock – 2 gallons gives you space for fermentation.
• Wine Bottles – It’s fine to wash and reuse old wine bottles.
• Corks
• Wine Bottle Corker – This double lever model works like a charm.
• Gallon carboy (large globular plastic bottle with a narrow neck) with airlock – optional, for clearer wine

Be sure not to seal these tightly before they finish fermenting, and don’t put them somewhere warm. Otherwise, you’ll end up with exploding bottles. If you would like a clearer wine, you can rack the wine into a gallon carboy with airlock before the final bottling. Allow to ferment in the carboy for 2-3 months, and then rack into the bottles.

Dandelion Wine

3 quarts dandelion blossoms
1 gallon water
2 oranges, with peel, preferably organic (preferably organic)
1 lemon, with peel, preferably organic (preferably organic)
1 pound sugar
1 package wine yeast
1 pound raisins, preferably organic (preferably organic)

1. Collect the blossoms when they are fully open on a sunny day. Remove any green parts; they will impair fermentation (and ruin the taste of the wine).

2. Bring the water to a boil and pour in over the flowers in a large pot.

3. Prepare the orange/lemon zest as zest with the skin off and cut in very thin strips to eliminate the white pith

4. Finish peeling the citrus slice the in thin rounds. Add the orange/lemon zest to the flower water mixture bring to a boil

5. Remove from the heat strain out the solids, then add the sugar stirring the mixture to keep it a liquid; then, let it cool

6. Add the lemon and orange slices, yeast and raisins. Put everything in a crock pot or large 5-gallon water bottle with open top. Take an old balloon and put it on the opening to the water bottle to check for fermentation.

7. Sterilize the appropriate number of bottles. Put little balloons on the bottles of wine and don’t cap them until the balloons do not show signs of inflating.

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