Rangenet Online Recipe Book
dandelion wine
Ethnicity:Iron Range     Food Type:Beverages
Preparation Time:n/a     Servings:1     Author: Valley Tyminski

  • 3 quarts dandelion flowers
  • 1 lb white raisins
  • 1 gallon water
  • 3 lbs granulated sugar
  • 2 lemons
  • 1 orange
  • yeast and nutrient (from the wine supply store)
  • Steps:
  • Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk.
  • Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap.
  • Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail.
  • Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.).
  • Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug).
  • Add the raisins and fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and add the reserved pint of water and whatever else is required to top up.
  • Refit the airlock and set aside until clear. Rack and bottle.
  • This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year.