Dandelion Wine from homemadewine.net
Yield: One Gallon US
Beginning SG/PA: Not Provided

4 quarts of dandelion flowers, cleaned of all their green
4 quarts of boiling water
4 oranges cut in 1/4″ slices
4 lemons cut in 1/4″ slices
6 cups of cane sugar
1 cup of white raisins, finely chopped
1 pkg of wine yeast


  1. Put dandelion blossoms in canner kettle and pour the boiling water over them.
  2. Let stand in warm place for one week. 3. Stir twice a day.
  3. At the end of the week, strain the blossoms through a jelly bag, squeezing the pulp very dry to extract all of the liquid and the flavor.
  4. Return liquid to the canner kettle and add the sliced oranges and lemons, and the raisins.
  5. Stir in the sugar; be sure to stir long enough to dissolve every grain.
  6. Sprinkle the dry yeast over the surface.
  7. Set in a warm place to ferment for two weeks.
  8. Stir every day, inverting the fruit which rises to the surface.
  9. At the end of this two week period, strain through several thicknesses of cheesecloth, and return to canner kettle to settle for two days more.
  10. When the wine has settled, siphon off carefully into clean sterilized bottles.
  11. Put corks in lightly until all fermentation is over. Fermentation has stopped when small bubbles no longer cling to the sides of the bottles.
  12. Then tighten the corks securely and dip in hot paraffin.
  13. Let wine age at least six months; it is best at the end of a year.

In aging dandelion wine, your resistance to the temptation of sampling will govern the quality of the wine. In the spring when dandelions start to bloom again, the wine will go through a slight fermentation in the bottle; it will become a little turbid and cloudy. Don’t be alarmed, for it will settle back after the dandelions are through blooming.