Spring has finally sprung in NE Ohio, overnight my yard is filled with dandelions. I remember many years ago the elder relatives making dandelion wine. Any good recipes out there to try? From what I remember was a fairly simple process. I do not use pesticides or chemicals and try to be very environmentally correct since we live on a lake.
A fellow by the name of Jack Keller has a lot, excuse me, A LOT, of Dandelion Wine Recipes on his web site, something like 28-30 in all!!! He also has a lot of additional dandelion wine, and winemaking in general, information on the site. The address for his site is:
Here's to your luck in making this particular "liquid gold!!!"
Scott from Rogers, (NE) Ohio
Here's the one I use, from THE CANADIAN HOMESTEAD COOKBOOK by Jeanne Scargall
MAKES: 7 or 8 bottles
1 gallon dandelion flowers
1 gallon boiling water
3 oranges, chopped finely
3 lemons, chopped finely
3 lbs sugar
1 oz. yeast
*Pick flowers in the morning when fully open
*wash and discard bitter stems
*place in large pot or crock and cover with boiling water
*cover pot with cheesecloth and let stand 3 days, stirring twice a day
*remove flowers, squeezing the liquid from them into the pot.
*pour liquid into a large saucepan and add remaing 3 ingredients, one at a time in order given, ie. oranges, lemons and sugar.
*boil 30 minutes, cool.
*spread yeast on toast and float on liquid(yeast side down, I assume)
*let ferment for 6 days.
*when bottling, strain liquid through cheesecloth.
*cork loosely until fermenation ceases.
I found that I enjoyed rhubarb wine more using a recipe from same book.
Dandelion wine is wonderful, but if you have allergies, especially to pollen, watch out! I made it once, and my eyes swelled shut for two days!
just saw this & wanted to post it even if there is more than just recipes for wine - i saw one for dandilion soup !
6 cups dandelion petals
2 lbs. white granulated sugar
1 lb. light raisins
3 level tsps. acid blend
1 Campden tablet
1/2 tsp. yeast energizer
1 gal. hot water
1/4 tsp. grape tannin
Starting specific gravity should be 1.090 - 1.095, acid .60%
Use only dandelion petals. Cut up raisins and put all ingredients except wine yeast in primary fermentor. Pour gallon of HOT water over ingredients and stir to dissolve sugar. Cover with plastic sheet. Add yeast when must is cool (70-75' F)
Ferment for 3 days, strain, siphon into gallon jugs or carboy and attach fermentation lock. Rack in 3 weeks. Make sure all containers are topped up. Rack again in 3 months. When wine is clear and stable, bottle. To prevent oxidation add 1 antioxidant tablet per gallon, or 1 level teaspoon ascorbic acid per 6 gallons.
Age 6 months.
HI Peggy! I'm over in Niles and wanted to thank you for your post! When my grandmother was alive she lived in Champion and her neighbor made a fabulous dandelion wine that I always wanted to try to do.
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