dandelion-wine

Dandelion Wine

8 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    10 m
  • Ready In

    21 d 1 h 10 m
Elle
Recipe by  Elle

“This very old recipe utilizes the bane of homeowners: the dandelion! I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed.”

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Ingredients

Adjust Servings

Original recipe yields 4 quart jars

Directions

  1. Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
  2. Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.

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Reviews (8)

Rate This Recipe
Hungryguy123
26

Hungryguy123

It was great

THEPETALER
21

THEPETALER

This was a bit sweet, but I can tame that next time - easy to make too! I'm going to experiment with this next time, I like it alot. Thanks for sharing!

Amanda Fack
21

Amanda Fack

I think this is a pretty good recipe- mine came out a bit too sweet, it was like Boone's farm plus a cup of sugar! So I would try 6 or 7 cups of sugar next time- otherwise, nice flavor and fizz! I left the fruit in with the wine.

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