Real Recipes From Real Home Cooks ®

dandelion wine

★★★★★ 3
a recipe by
Jane Whittaker
Massena (now in FL), NY

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
serves many many servings
cook time 30 Min
method No-Cook or Other

Ingredients For dandelion wine

  • 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 lg
  • 1 lg

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.