Dandelion Wine Recipe

This time of year, lush green lawns everywhere become dotted with bright yellow “weeds”. Most people break out their weapons of choice, which are rarely completely effective. More people are beginning recognize the nutritional value of the insistent Dandelion and discovering the fabulous flavor they impart on a wide array of food and drink recipes. Wine made with Dandelion blossoms is one such drink. Put down the chemicals, pick the Dandelions, and try this recipe for Dandelion Wine.

This is simply the recipe and not the process of how to make wine. However, a resource is also provided for anyone just beginning their wine making adventure

These are the basic wine making supplies you will need:

• First fermentation food-grade plastic tub – 10-20 gal. You need plenty of room for the solids and fermentation process. Check with restaurant supply stores or many fast food restaurants get pickles in large plastic buckets.
• Second fermentation containers - Two 5-gallon water cooler jugs (one to rack into)or several gallon-size glass cider/vinegar or wine bottles
• Long handled plastic or wooden spoon for stirring the must
• Fine mesh strainer or cheesecloth
• Large spoon for removing solids
• Hydrometer
• Water lock or balloon to fit choice of second fermentation container.
• 6 ft. clear plastic tubing
• 5-6 Wine bottles and corks
• Labels
• For this recipe, you will also need a pot large to dissolve 4 lbs of sugar

Tip: To remove the petals, roll the Dandelion blossom between your thumb and forefinger taking care not to bruise the petals.

Dandelion Wine

Makes approximately one gallon

Ingredients:

• 1 gallon of Dandelion blossoms (petals only!)
• 1 gallon of water
• 1 Lemon
• 3 Oranges
• 4 lbs. Sugar
• ¼ tsp. wine yeast

Place the Dandelion petals in the first fermentation vat. Bring one gallon of water to a boil. Pour over the Dandelion petals. Cover your vat. Let stand undisturbed for three days.

Squeeze the juice of one orange into a cooking pot. Add 4 lbs. of sugar. Heat on low until sugar dissolves and turns into thin syrup. Let cool. While syrup is cooling, slice lemon and oranges and dissolve yeast in a small amount of water. When syrup is less than 100 degrees, stir in yeast. Add syrup to the vat. Add lemon and orange slices, including remaining rind from the orange used to start syrup. This mixture is called “must”.

Cover the vat. Open and stir twice a day for approximate 10 days or until hydrometer reading indicates readiness (see wine making instructions).

Skim solids from must with a large spoon. If necessary, strain must through a fine sieve or cheesecloth to remove small remaining solids. Your must is now in the first stages of wine. Transfer your wine into the secondary fermentation jugs.

Follow the standard wine making process to ferment, rack, clear, bottle, and age your wine.

There are many methods and fancy (some costly) brewery supplies available to the home brewer these days. This article on “Mother Earth News” explains the basics of natural wine making in good detail for the beginner. Costs are minimal with this method so if you decide you would rather just buy a bottle of wine, your investment is insignificant.

To be making your first batch of wine soon, visit YOU CAN MAKE GOOD WINE FOR PENNIES A BOTTLE! on “Mother Earth News” magazine web site.