Dandelion Wine
Dandelion wine is a traditional homemade beverage made from fresh spring dandelion blossoms. This classic recipe captures a light floral flavor and has been passed down through generations of home winemakers.
It’s a fun spring project and makes a small batch that’s great for sharing.
Dandelion Wine Recipe
Ingredients
1 quart dandelion blossoms (stems removed)4 quarts water
1 package dry yeast
1/2 cup warm water
1 lb seedless raisins
6 cups sugar (3 pounds)
1 lemon, skin left on
1 orange, skin left on
1 cup rum
Instructions
Place dandelion blossoms and 4 quarts water in Kettle or Dutch oven; boil 30 minutes. strain to remove blossoms, then strain through cheesecloth into a large stone or glass jar. Let stand until cool; then dissolve yeast in the 1/2 cup warm water. Add the yeast mixture, raisins, sugar, lemon and orange (cut in small pieces) to dandelion liquid. Let stand for two weeks, stirring each day. Strain through cheesecloth several times, until clear. After straining let it stand 1 day. The next day add the rum and mix. Pour into three wine bottles. Seal with cork or screw cap. Makes 3 bottles.
Dandelion Wine FAQ
When is the best time to harvest dandelions for wine?
Harvest dandelion blossoms in early spring when they are fully open and bright yellow. Choose flowers from areas free of pesticides and road runoff.
Do I need special equipment to make dandelion wine?
No special winemaking equipment is required. A large pot, glass or stone jar, cheesecloth, and clean bottles are sufficient for this traditional recipe.
How long does dandelion wine need to age?
Dandelion wine can be tasted after a few months, but the flavor improves with aging. Many home winemakers prefer to let it age 6–12 months.
Is dandelion wine alcoholic?
Yes. Once fermented, dandelion wine contains alcohol similar to other homemade wines, depending on fermentation time and sugar content.