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


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

How to Make Dandelion Wine


  • 1Measure 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.
  • 2Pour 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.
  • 3I recommend a plastic wine making jug because they come with a air release valve.
  • 4When cool, add yeast that's been disolved in the tepid water.
  • 5Add raisins, sugar lemon and orange. Cut the lemons and oranges into small pieces, and leave the skins on.
  • 6Let 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.
  • 7Strain and let settle for a day.
  • 8Strain through several thicknesses of cheese cloth until clear.
  • 9Bottle, 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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