Dandelion Wine Recipe - Allrecipes.com
  • READY IN 21+ days

Dandelion Wine

Recipe by  

"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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Original recipe makes 4 quart jars Change Servings
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  • PREP

    1 hr
  • COOK

    10 mins
  • READY IN

    21 days 1 hr 10 mins

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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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2010

It was great

 
Most Helpful Critical Review
Nov 05, 2013

A few notes on what's wrong with this recipe: 1) Double the amount of dandelion flowers. The flowers are best picked at mid-morning to mid-day. When preparing them remove all the green, especially the green stalk which is very bitter. Most of the green sepals should be removed as well, but if a few get through that's fine, they'll add some body. 2) Allow the flowers to steep for 2 days, not 4 minutes. Keep the pot covered during this time. 3) After 2 days strain off the flowers, add the remaining ingredients except the yeast, but as others have noted only use half the sugar. 1-2 lbs (2-4 cups) of sugar will be plenty, depending on how dry or sweet you like your wine. 4) Bring it back to a boil for 10 minutes and then put the liquid into your sterilized primary fermentator. After it has cooled to roughly 30 C or 90 F add the wine yeast (not baker's yeast, although that might do in a pinch) and the fermentation lock. When the bubbling has mostly subsided (10-14 days) remove the liquid from the lees and rack it for 2 months before bottling (unless you like exploding bottles). Like all wines, it's best if it's aged in the bottle for at least a year, although there'll be a noticible improvement after just 6 months.

 

8 Ratings

Jun 15, 2011

This was a bit sweet, but I can tame that next time - easy to make too! I'm going to experiment with this next time, I like it alot. Thanks for sharing!

 
May 26, 2011

I think this is a pretty good recipe- mine came out a bit too sweet, it was like Boone's farm plus a cup of sugar! So I would try 6 or 7 cups of sugar next time- otherwise, nice flavor and fizz! I left the fruit in with the wine.

 
Apr 20, 2012

I have not mad any yet,but there is a vacant lot across the street with lots of dandelions. I DO remember a co-worker brought some to work which was made by his landlord;an old Jehovah's Witness woman. It was bright yellow and sweet. Great wine!

 
Apr 28, 2011

Wine tastes like a mixture of rubbing alcohol and sugar :(

 
Nov 03, 2013

I was amazed how simple and quick this wine was to brew. I used 7 cups of sugar, 2 oranges and 2 lemons. I tried adding orange and lemon slices to some jars and left other jars with just wine. I like the ones with a lemon and an orange slice the best. Also after trying different mixes with the finished wine I found mixing wine with an ounce of real cranberry juice and a squirt of lime juice in a wine glass to be the best. The cranberry juice sourness equals out the wines sweetness in a very tasty way. If you have a bunch of dandelions don't think twice about trying this recipe out.

 
Sep 01, 2013

I made this and it came out extremely strong! Like burns your throat as it goes down strong... maybe I did something wrong!?

 

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