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Dandelion Wine

SUBMITTED 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."
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PREP TIME  1 Hr
COOK TIME  10 Min
READY IN  21 Days 1 Hr 10 Min
Original recipe yield 4 quart jars

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

  1. 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).
  2. 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.
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Recipe Submitter:

Elle
Cooking Level: Expert
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Nutritional Information
Dandelion Wine

Servings Per Recipe: 32

Amount Per Serving

Calories: 200

  • Total Fat: 0.1g
  • Cholesterol: 0mg
  • Sodium: 9mg
  • Total Carbs: 51.3g
  •     Dietary Fiber: 0.4g
  • Protein: 0.3g

VIEW DETAILED NUTRITION

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