Dandelion Wine

Jane Whittaker


This is a really old recipe. You can use rose petals as well for this. The rose petals resulted in a very pretty pink wine.
I bought a wine making kit from a place that sold beer making kits. it basically was a large plastic jug with a small opening that a air release valve fit into.
You could use a stone crock, or glass crock for this.
The prep time is 2 weeks, couldn't put that in the prep time correctly because it didn't have a time slot that big.


★★★★★ 3 votes

many many servings
24 Hr
30 Min
No-Cook or Other


  • 1 qt
    blossems, no stems
  • 4 qt
    cold water
  • 1/2 c
    tepid water
  • 1
    yeast cake
  • 1 lb
    seedless raisins
  • 6 c
    (3 pounds) sugar
  • 1 large
  • 1 large

How to Make Dandelion Wine


  1. Measure generous quarts of washed blossoms into a large saucepan. Add the 4 qts of water and boil 30 minutes. The smell will be very strong, but don't worry the finished wine will be fine.
  2. Pour through a strainer, then pour through double thickness of cheese cloth, into a large glass, stone, or plastic container. You can buy the proper container from beer making outlets, or even online.
  3. I recommend a plastic wine making jug because they come with a air release valve.
  4. When cool, add yeast that's been disolved in the tepid water.
  5. Add raisins, sugar lemon and orange. Cut the lemons and oranges into small pieces, and leave the skins on.
  6. Let ferment for 2 weeks, stir every day. Just leave out on the counter top, don't refrigerate. I just swirled the jug around because couldn't get a spoon in there.
  7. Strain and let settle for a day.
  8. Strain through several thicknesses of cheese cloth until clear.
  9. Bottle, seal and refrigerate. This will get better as it sits, and will still have some sediment in it. I always waited for at least 1 week before drinking.

Printable Recipe Card

About Dandelion Wine

Course/Dish: Cocktails
Main Ingredient: Non-Edible or Other
Regional Style: American

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