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Dandelion Wine

By: Elle

"This very old recipe utilizes the bane of homeowners: the dandelion! I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed."

Rate/Review | Read Reviews (5)

Prep Time:
1 Hr

Cook Time:
10 Min

Ready In:
21 Days 1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 quart jars

Ingredients

1 quart yellow dandelion blossoms, well rinsed
1 gallon boiling water
1 (.25 ounce) package active dry yeast
8 cups white sugar
1 orange, sliced
1 lemon slice

Directions

Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.