ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Beverage Recipes

How to make Dandelion Flower wine

Updated on November 8, 2010

How to Make Dandelion Flower wine

I’ve not tried this wine before and the onset of spring just around the corner, dandelion flowers will soon be out. There are so many wines that you can do around this time of year. I will be looking forward to trying this wine this year and will look forward to teasing nearer Christmas.

Making wine is really easy to do, its just time you need to wait before you can start to enjoy your hard work. I do find it rewarding making your own wine, knowing its you that made the wine when you are have a glass or two.

Since it takes time to pick flowers be selective about the ones you pick. Imperfect or dirty shouldn’t be used. In the recipe I’ve used pints as a measure and not weight. Pack the Dandelion flowers loosely and do not push them down.

So what do you need to make Dandelion wine I here you ask, well the recipe I use is around 35 years old. You will need.

· 5 Gallon bin with a tight lid

· 5 Pints of Dandelion flowers

· Juice 1 lemon

· Juice 1 orange

  1oz Whole ginger

· ½ oz of wine yeast

· 3 lbs of sugar

· 8 pints of boiling water

· Fermentation jar and air lock

Wash the flowers well and leave to dry for a while, if you feel they are slightly damp, reduce the amount of water in the recipe.

1. Put the Ginger with the Dandelion flowers into the 5 gallon bin

2. Pour the 8 pints of boiling water over them

3. Leave to stand in the tight bin for 4 days to infuse

4. Measure the liquid and add sugar, add fruit juices and the yeast to the fermentation jar, place air lock and leave in a warm place (65 to 75f to ferment. When the bubbling as stopped, the wine should then be stirred.

5. Leave for 3 or 4 days to settle

6. Strain the liquid into a cask, making sure you fill it to the brim, cork and leave for 7-8 months to mature

7. Pour into bottles, cork and leave in a cool dark place for a few months at least

After a few months it should be ready to drink. Hope you enjoy

Take care and have fun.


    0 of 8192 characters used
    Post Comment

    • Laura in Denver profile image

      Laura Deibel 7 years ago from Aurora

      Nice article, thanks!

    • profile image

      Rose Barrett 7 years ago

      The recipe almost sounds very interesting, I'll have to try sometime. I find it fascinating that you use ginger.

    • Arren123 profile image

      Arren123 8 years ago from UK

      Thanks for your comments IzzyM and daddy Paul, I remember picking berryberries with my father to make wine with when I was 12/13 and the tasting it later. Its good to not in metric and its only the EU that wants Engand in metric. Anyways thanks aghain for you comments sorry it taken to long to get back to you

      take care and have fun

    • Daddy Paul profile image

      Daddy Paul 8 years ago from Michigan

      Good read. Not in metric! I like that.

    • IzzyM profile image

      IzzyM 8 years ago from UK

      Thanks for posting this :)

      When I was about 12 or so, my dad made dandelion wine and it was my job to collect the dandelions.

      Well, a time later, he'd made it and bottled it, and left the bottles in a cupboard to ferment or whatever wine does in bottles.

      One day I drank some, and it tasted lovely. It was fizzy and I was thirsty. It tasted like lemonade as I recall. Unfortunately it was very very alcoholic and I was quite ill for a number of days!!