Homemade Dandelion Wine
I know a lot of people just despise these pesky little flowers that seem to completely take over their lawn every summer. I’m the exact opposite.
I love Dandelions!!
There is so many wonderful uses for dandelions! I put the greens in my salads, I roast the roots for a addition to make my coffee go further, I make dandelion jelly, and I make dandelion wine.
My wine in first carboy… I had not purchased my fermenting bucket yet when I made this batch.
The above picture is my very first batch of dandelion wine ever. I hadn’t purchasing my primary fermenting bucket yet when I made this. I highly recommend using the bucket. It is so much simpler to stir and then rack into your secondary fermenter (in my case, the jug above with vapor lock).
Don’t worry if this is your first batch. We all have a slight trial & error process to what works in our own kitchen, and to our own taste.
Make sure that each time you rack, you are very careful not to transfer any sediment into your next carboy or jug. The sediment will give your wine a yeastiness, and a cloudy color. Just top it off with water. It will not weaken your wine at all.
Trust me.
- 1 quart dandelion petals
- 3/4 lb chopped golden raisins
- 2 lbs sugar
- 3 lemons peeled and quartered (can also just use juice & zest, if you prefer)
- 1 tsp yeast nutrient
- 7 1/2 pints water do not use chemically treated city water; boil it first or purchase distilled
- 1 pkt white wine yeast
- 3 oranges peeled and quartered (can also just use juice & zest, if you prefer)
- Prepare flowers before hand, by stripping all the petals from the green. The less green the better, as the green is what will give your wine a bitter taste. Rinse well.
- Bring water to a boil. Pour over prepared dandelion petals.
- Allow to steep for 2 hours up to overnight, as your time allows.
- Strain and press petals out of the water. I use a mesh strainer lined with cheesecloth.
- Return water to a low boil.
- Stir in citrus juice and sugar, stirring well to dissolve.
- Add citrus zest and chopped raisins.
- Remove from heat and set aside to cool.
- When room temperature, transfer to your primary fermenting bucket and stir in yeast nutrient and activated yeast. Cover.
- Stir 3 times daily for 10-14 days.
- Strain into secondary fermenter and fit airlock.
- After 3 weeks, rack (transfer the liquid part and leave the sediment) into another sanitized secondary fermenter, top up with sterile water and reattach airlock.
- When wine clears, wait 30 days and rack, top up and refit airlock.
- Repeat racking procedure every 3 months for 9 months.
- Rack into bottles and age 6-12 months or longer.
I have prepared dandelion petals in my freezer also. I don’t waste much. 🙂
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Oh wow! I actually thought the post will be about Bradbury… But it’s even better) Super interesting idea, tested by someone – just need to wait for summer to try it out myself!
I actually thought the post will be about Bradbury… But it’s even better) Super interesting idea, tested by someone – just need to wait for summer to try it out myself!
That sounds good! Thanks for sharing at Home Sweet Home!