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 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)
3 pounds 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 it over the flowers in a large pot or crock. Cover with a towel to keep dust out and let steep for three days.

3. Prepare the oranges and the lemon. I used organic oranges and lemon, zested about half the skin off and cut the rest off in very thin strips to minimize the amount of white pith I added to the brew. (The Microplane grater is excellent for zesting.) I peeled the citrus completely and sliced them into thin rounds.

4. Add the orange and lemon zest to the flower-water mixture and bring to a boil. Remove from heat, strain out solids, then add the sugar (I used one pound Florida Crystals and two pounds white sugar), stirring until it is dissolved. Allow to cool. dandelion flower petals and citrus zest in large stockpot

5. Add the orange and lemon slices, yeast, and raisins to the liquid. Put everything into a crock with a loose lid (so gas can escape) to ferment. (I covered it with a clean cotton towel held down by a rubber band.) Stir daily with a wooden spoon or non-reactive stir stick. homemade dandelion wine ingredients in a crock

6. When the mixture has stopped bubbling (1 -2 weeks), fermentation is complete. Strain the liquid through several layers of cheesecloth (I think my jelly bags would work well for this, too) and transfer to sterilized bottles. Slip a deflated balloon over the top of each bottle to monitor for further fermentation. When the balloon remains deflated for 24 hours, fermentation is complete. Cork the bottles and store in a cool, dark place for at least six months before drinking.