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
- Pick the dandelion flowers (heads only) on a fine day when the flowers
- Wash the flowers very well to remove any insects, etc., and
put them in a large bowl.
- Thinly slice the lemon and orange and add the slices to the dandelion flowers.
- Pour one gallon of boiling water over the dandelions and stir well.
- Cover the bowl and let stand for 10 days.
- After ten days, strain the liquid off into another bowl and stir in 3 pounds granulated sugar.
- Spread 1/2 ounce of yeast on a slice of toast and float on top.
- Cover the bowl and leave it set for another 3 days.
- After three days, remove the toast and strain the liquid again, put into bottles but DO NOT cork or cap.
- Cover bottles and let set until fermentation stops. This could be up to three months.
- 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
- Combine water and blossoms in a crock.
- Let stand for 24 hours, then strain.
- Add rest of the ingredients.
- Let the mixture set for 3 weeks, then bottle.
- 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
- Remove stems from dandelions.
- Slice up three oranges, two lemons and one pound of raisins.
- 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.
- Add enough sugar to bring the specific gravity to between 1.090 and 1.100.
- Add one pack of wine yeast.
- After 10 days, strain out the flowers and fruits and siphon into a carboy.
- Attach an airlock and allow to ferment 30 days.
- Rack and put back into carboy for further fermenting.
- After 90 days, rack again and bottle when clear.
- Age for 6 months.