dandelion wine

★★★★★ 2 Reviews
chillybb avatar
By Chilly Butt
from Detroit, MI

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.

method Stove Top

Ingredients For dandelion wine

  • 1 gal
    dandilion blossoms
  • 1 gal
    boiling water
  • 3
    lemons, zest and juiced
  • 3
    oranges, zest and juiced
  • 4 lb
    white sugar, granulated i think
  • 1
    yeast cake or i pkg dry yeast
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How To Make dandelion wine

  • 1
    Put dandelion's in a large kettle with gallon of boiling water. Let stand, covered for 3 days.
  • 2
    Grate all the zest from the lemons and oranges, add to the kettle, bring to boil, boil for 15 minutes. Strain the zest from liquid.
  • 3
    When 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.
  • 4
    Stand 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.
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