This dry dandelion wine recipe produces a gallon of light-bodied wine that’s perfect for a summer’s day. It’s base is made from an infusion of the flowers, best picked on a sunny morning. A true country wine, it turns a problem weed into something of value.
Dry Dandelion Wine Recipe
Ingredients for Dry Dandelion Wine Recipe:
- 3 quarts (3.4 ltr) of dandelion flowers (without stalks which are not wanted)
- 2 ½ lbs white granulated sugar
- 2 lemons – zested and juiced
- 2 oranges – zested and juiced
- yeast and yeast nutrient
Note: unless using unwaxed, organic oranges & lemons, scrub under hot water before zesting.
Method for Dry Dandelion Wine Recipe:
- Put the dandelion flowers into a brewing bin. Boil 1 gallon of water and tip it over them. Stir and cover and leave for 2 to 3 days stirring each day.
- Strain into a large pan and bring to the boil with the thinly sliced rinds of the oranges and lemons. Reduce the heat and simmer for about 10 minutes and then strain onto the sugar and stir.
- Allow to cool until lukewarm and add the lemon and orange juice, yeast and yeast nutrient.
- Strain into a demijohn and add a fermentation lock.
- Strain and rack when the wines clears, topping up with water to the neck of the demijohn. Leave until fermentation has stopped and then rack again.
- Put aside for a couple of months and then rack again and bottle.
This wine will be ready in about 6 months but is better if left for a year after bottling to mature.
The flowers are at their best and most aromatic if picked when the sun is shining, preferably in the morning.
It’s a good way to get rid of weeds as well. Picking the flowers stops the dandelions from forming seeds! After infusing the flowers they can go onto the compost heap to rot down.