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Three Dandelion Wine Recipes

Dandelion Wine Recipe #1

This wine is very nice when new, but of course will improve with age.

Note: I believe that the idea of spreading the toast with yeast and then floating it on top was probably a way of trying to keep the wine mixture clear. I really believe you can mix the yeast in a little of the juice mixture and put into the liquid. Either way shouldn't cause any major problems.


  • 2 quarts dandelion flowers
  • 3 pounds granulated sugar
  • 1/2 ounce yeast
  • 1 lemon
  • 1 orange
  • 1 gallon boiling water


  1. Pick the dandelion flowers (heads only) on a fine day when the flowers
    are open.
  2. Wash the flowers very well to remove any insects, etc., and
    put them in a large bowl.
  3. Thinly slice the lemon and orange and add the slices to the dandelion flowers.
  4. Pour one gallon of boiling water over the dandelions and stir well.
  5. Cover the bowl and let stand for 10 days.
  6. After ten days, strain the liquid off into another bowl and stir in 3 pounds granulated sugar.
  7. Spread 1/2 ounce of yeast on a slice of toast and float on top.
  8. Cover the bowl and leave it set for another 3 days.
  9. After three days, remove the toast and strain the liquid again, put into bottles but DO NOT cork or cap.
  10. Cover bottles and let set until fermentation stops. This could be up to three months.
  11. Cap or cork.



Dandelion Wine Recipe #2

Makes about 1 gallon. This one will be sweeter and more orange tasting than recipe #1.


  • 1 gallon dandelion blossoms
  • 1 gallon boiling water
  • Juice of 1 lemon
  • 3 oranges, peeled and sliced
  • 4 pounds of sugar
  • 1 cake of yeast



  1. Combine water and blossoms in a crock.
  2. Let stand for 24 hours, then strain.
  3. Add rest of the ingredients.
  4. Let the mixture set for 3 weeks, then bottle.
  5. Age in bottles for at least 2 months.



 Dandelion Wine Recipe #3

Makes about 4 gallons. This recipe is said to be good for rose petal wine as well.


  • 2-3 gallons fresh dandelion yellow dandelion tops (remove all green)
  • 3 oranges
  • 2 lemons
  • 1 pound raisins
  • 1 package wine yeast



  1. Remove stems from dandelions.
  2. Slice up three oranges, two lemons and one pound of raisins.
  3. Put all this into a primary fermenter and pour four gallons of boiling water over the flowers, raisins and fruit. Let the mixture cool overnight.
  4. Add enough sugar to bring the specific gravity to between 1.090 and 1.100.
  5. Add one pack of wine yeast.
  6. After 10 days, strain out the flowers and fruits and siphon into a carboy.
  7. Attach an airlock and allow to ferment 30 days.
  8. Rack and put back into carboy for further fermenting.
  9. After 90 days, rack again and bottle when clear.
  10. Age for 6 months.