To make dandelion wine, follow these general steps based on traditional and tested recipes:
Ingredients
- About 3 quarts of fresh dandelion petals (loosely packed)
- 1 gallon water
- 2 oranges (with peel, preferably organic)
- 1 lemon (with peel, preferably organic)
- 3 pounds sugar
- 1 package wine yeast or champagne yeast
- 1 pound raisins (optional, for nutrients to aid fermentation)
- Yeast nutrient (optional but recommended)
Equipment
- Large pot or fermentation crock
- Glass fermentation vessel (carboy or mason jars with airlocks)
- Cheesecloth or fine strainer
- Wine bottles and corks
Instructions
- Harvest and prepare petals: Collect dandelion blossoms on a sunny day when fully open. Remove green parts and measure about 3 quarts of petals
- Make dandelion tea: Bring water to a boil, then pour it over the petals in a large pot or crock. Cover and let steep for about 3 days, stirring daily to keep petals submerged. This creates a dandelion infusion
- Prepare citrus: Zest half the rind of the oranges and lemon, and peel the rest in thin strips, avoiding the white pith. Slice the peeled fruit into thin rounds
- Boil mixture: Add the citrus zest to the dandelion infusion and bring to a boil. Remove from heat, strain out solids, then add sugar and stir until dissolved. Allow to cool to room temperature
- Add yeast and fruit: Pour the cooled mixture into a fermentation vessel. Add the yeast nutrient, wine yeast (rehydrated if needed), citrus slices, and raisins. Cover with an airlock or a clean cloth to keep out dust
- Primary fermentation: Let ferment in a warm place for 1-3 weeks, stirring daily to keep fruit submerged. When bubbling stops, primary fermentation is done
- Strain and secondary fermentation: Strain the wine through cheesecloth to remove solids. Transfer the liquid to a clean vessel, leaving sediment behind. Allow to ferment further for 6-8 weeks to clarify and mature
- Bottling and aging: Siphon the wine into clean bottles, cork them, and store in a cool, dark place. Age for at least 2 months, ideally 6 months or more, for best flavor
This process yields a golden, slightly sweet, and aromatic homemade dandelion wine with a typical alcohol content around 10-14% depending on sugar and fermentation
. This summary combines detailed steps from multiple reliable sources to guide you through making traditional dandelion wine at home.
