Best Dandelion Wine Recipes

DANDELION WINE

Steps:

• 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.

DANDELION WINE

Steps:

• 1. Place dandelion flowers in a large heatproof container. Pour boiling water over top. Cover and let steep for at least 4 hours and up to 24 hours. When making dandelion wine, cleanliness is key. Make sure your kitchen counters, hands, and all utensils are sterile.
• 2. Pour the resulting tea through a fine-mesh strainer into a large pot or saucepan, pressing the petals to extract as much flavor as possible. Discard blossoms and bring tea to a boil.
• 3. Place sugar in a heatproof 1-gallon jar. Pour boiling dandelion tea into jar and stir to dissolve. Add lemon and orange slices. Cover jar and let liquid stand for 2 weeks at room temperature, shaking every couple days.
• 4. Pour dandelion wine through a fine-mesh strainer lined with a coffee filter into a clean container. Serve or cover and store refrigerated for up to 3 weeks.

DANDELION WINE

Steps:

• Wash the dandelion blossoms well in a colander. Place in a large pot with the orange and lemon juice and peels. Bring to a boil and allow to boil for 2-3 minutes. Turn off the heat and let cool and sit for 24-48 hours.
• Once ready to continue, dissolve the yeast in the warm water and let sit for 10 minutes.
• Add the sugar to the dandelion liquid and stir. Next, add the yeast mixture and stir to combine.
• Fit a large jug with a funnel and place a small fine mesh strainer in the funnel. Ladle in the liquid one spoonful at a time, pressing down onto the dandelions to ensure all of the liquid is extracted. Dump the dandelions and peels into an empty bowl to allow each new batch of liquid to strain easily.
• Add the cloves and ginger to the jug.
• Place an airlock on the jug. This can be done with a deflated balloon - poke holes into the latex, then fasten the balloon around the neck of the jug. Alternatively, you could use plastic. Shake well and let it rest for one week in a cool dark place as the fermentation begins.
• Once rested for a week, using a funnel strain the liquid into bottles. Allow the uncorked bottles to sit in a dark cool place for 3 to 6 weeks. Then cork the bottles, or use bottles with screw on tops, and store them in a cool place for at least 2 months and up to a year. This kind of wine is best consumed while it is young.
• Note #1: Some recipes call for just petals not whole buds. My friend Ron, the mastermind behind Herb Farm informed me that fermentation can sometimes stop before it is complete, meaning it's "stuck." This can happen when there aren't enough micronutrients for the yeast. You increase the chance of success by using whole buds because it adds more micronutrients, but you will have a slightly more bitter wine. I'm okay with that, I like a little bitter. But if you're not, try the petals only. This will require more picking and separating.
• Note #2: Pick dandelions from an open field far from any insecticide spraying, and if you can, pick early in the season when the leaves of the plant are still tender. Newly opened flowers are also ideal.

DANDELION WINE

Steps:

• 1. Pick your dandelions on a sunny day , taking just the flowertops . Rinse them well and place in a large bowl. Slice the orange and lemon very thinly and add them to the flowertops. Pour the gallon of boiling water over the top and stir well . Cover the bowl and leave set for ten days , not any longer though!
• 2. Strain off the liquid into another large bowl and stir in the sugar . Spread the yeast on a piece of toast , and float it on top . Cover the bowl and leave for another 3 days .
• 3. Remove the toast , strain again and bottle . Cork very loosely at first . The wine will be ready in about three months .

PINK DANDELION WINE

Steps:

• Take the blossoms, remove stem and leaves, and boil in water.
• Remove from heat and let stand overnight, then strain.
• Then add lemon, raspberries, cinnamon and sugar (so its overly sweet to the taste).
• Warm mixture over low flame until the sugar is dissolved (honey many be substituted in equal proportions).
• Next, when the mixture is lukewarm, add active yeast which as been suspended in warm water.
• Cover the pan with a towel and let it set for three days undisturbed.
• As you check it, visualize the energy in your wine increasing even as the bubbles are forming (a sign of fermentation starting).
• Finally, strain the mixture again and bottle in loosely corked bottles.
• Once the corks no longer pop out, tasted to see if the wine needs any additional sugar.
• If so, return it to the stove and sweeten to taste, but bring it to a boil so as to kill the yeast.
• Cork tightly and let age for one year in a cool, dark area for best results.
• Enjoy this liquid of the Earth and Sky or if you wish, you can use this as a offering for spells or spirits of your garden!

DANDELION WINE

Steps:

• Pour the boiling water over the dandelion blooms and let stand for 3 days and 2 nights. Strain. To the liquid add the remaining ingredients and mix well. Let the mixture stand for 3 weeks then bottle.

DANDELION WINE

Steps:

• 1. Measure generous quarts of washed blossoms into a large saucepan. Add the 4 qts of water and boil 30 minutes. The smell will be very strong, but don't worry the finished wine will be fine.
• 2. Pour through a strainer, then pour through double thickness of cheese cloth, into a large glass, stone, or plastic container. You can buy the proper container from beer making outlets, or even online.
• 3. I recommend a plastic wine making jug because they come with a air release valve.
• 4. When cool, add yeast that's been disolved in the tepid water.
• 5. Add raisins, sugar lemon and orange. Cut the lemons and oranges into small pieces, and leave the skins on.
• 6. Let ferment for 2 weeks, stir every day. Just leave out on the counter top, don't refrigerate. I just swirled the jug around because couldn't get a spoon in there.
• 7. Strain and let settle for a day.
• 8. Strain through several thicknesses of cheese cloth until clear.
• 9. Bottle, seal and refrigerate. This will get better as it sits, and will still have some sediment in it. I always waited for at least 1 week before drinking.