Dandelion Wine Recipe

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Dandelion Wine

Chilly Butt


Another recipe from the gramma recipe bag. This one came may have come from my Great Grandmother. I know of ONE batch my grandparents made, my parents had one bottle from that batch, in the fridge, that was never opened, for as long as I can remember. It was lost in 1980, when we moved. I always wondered what the wine tasted like. My dad never said if it were good or not. If anyone is brave enough to make this, I appreciate a heads up on the taste. If I feel adventurous, I may make a batch myself.

★★★★★ 2 votes
Stove Top


1 gal
dandilion blossoms
1 gal
boiling water
lemons, zest and juiced
oranges, zest and juiced
4 lb
white sugar, granulated i think
yeast cake or i pkg dry yeast


1Put dandelion's in a large kettle with gallon of boiling water. Let stand, covered for 3 days.
2Grate all the zest from the lemons and oranges, add to the kettle, bring to boil, boil for 15 minutes. Strain the zest from liquid.
3When the liquid is luke warm, add the juice from the lemons and oranges, sugar and yeast cake. NOTE: Yeast cakes are fresher than packaged and is moist, dissolving better in the liquid. Stir to dissolve sugar. Cover.
4Stand liquid in a warm place for one week. After the week, strain liquid, cover and let stand for 3 more weeks. After three weeks it is ready to bottle.
NOTE: This recipe is from the late 1800's, early 1900's. They didn't have the fermenting plugs and cool gadgets available today.

About this Recipe

Course/Dish: Other Drinks
Main Ingredient: Fruit
Regional Style: American
Hashtags: #wine, #homemade, #fruity