Dandelion Wine
This old-fashioned country wine turns clean, unsprayed dandelion petals into a pale golden drink with citrus, honeyed floral notes, and a gentle dry finish. It takes patience more than hard work, and the slow aging is a-
- Total time
- 110 min
- Yield
- About 1 gallon, or 5 standard 750ml wine
- Difficulty
- Medium
Prep 90mCook 20mDrinks
Dandelion wine is a seasonal project for spring, when lawns and fields are bright with yellow flowers. The flavor comes from the petals, not the green stems or bases, which can taste bitter.
This is a real fermented wine, so it needs clean equipment, wine yeast, and time. Most of the work happens on day one, then the wine bubbles quietly for weeks before it is ready to bottle.
Pick only dandelions you can identify with confidence, from places that have not been sprayed with pesticides or weed killer. This recipe is for adults of legal drinking age; younger cooks can help gather flowers with adult supervision.
01What you'll need
Ingredients
10 items · About 1 gallon, or 5 standard 750ml wine
- 4 cups lightly packed yellow dandelion petals, from about 2 quarts freshly picked flower heads
- 1 gallon water, divided, plus a little more cooled boiled water if needed for topping up
- 5 1/2 cups granulated sugar
- 2 oranges, scrubbed well; zest removed in strips and fruit juiced
- 2 lemons, scrubbed well; zest removed in strips and fruit juiced
- 1 cup golden raisins, chopped
- 1 teaspoon yeast nutrient
- 1/2 teaspoon pectic enzyme, optional, for a clearer wine
- 1 packet white wine yeast, such as Lalvin 71B, D47, or EC-1118
- No-rinse brewing sanitizer, for the fermenting bucket, jug, airlock, siphon, and bottles
02How to make it
Step-by-step
1. Pick and sort the flowers
Gather dandelions on a dry day from a clean, unsprayed area away from roadsides. Shake out any insects. Pull off stems and leaves, and discard any flowers that look wilted, muddy, or damaged.
2. Pull the yellow petals
Use your fingers or small scissors to remove the yellow petals from the green base of each flower. A few green flecks are fine, but too much green will make the wine bitter. Measure 4 cups of lightly packed petals.
3. Steep the petals
Put the petals in a large heatproof bowl or pot. Bring about 3 quarts of the water to a boil, then pour it over the petals. Cover and let steep at room temperature for 24 hours. This makes a dandelion tea, which becomes the base of the wine.
4. Make the must
Strain the steeped liquid through a fine sieve or clean cloth into a large pot, pressing the petals to extract the liquid. Discard the spent petals. Add the sugar, orange zest and juice, lemon zest and juice, and chopped raisins. Simmer for 10 minutes, stirring until the sugar dissolves. This sweet unfermented mixture is called the must.
5. Cool and add the yeast
Cool the must to room temperature, below 85°F. Sanitize a 2-gallon fermenting bucket, spoon, and airlock or clean cloth cover. Pour in the must, then add enough water to make 1 gallon total. Stir in the yeast nutrient and pectic enzyme, if using. Sprinkle the wine yeast over the surface, or rehydrate it according to the packet directions.
6. Start the primary fermentation
Cover the bucket with an airlock lid or a clean cloth secured with a rubber band. Keep it in a cool room, ideally 65°F to 72°F, for 5 to 7 days. Stir once a day with a sanitized spoon. The mixture should foam and smell fruity or yeasty as fermentation begins.
7. Siphon into a jug
When the bubbling slows, sanitize a 1-gallon glass jug, airlock, and siphon. Siphon the wine into the jug, leaving raisins and sediment behind in the bucket. If the jug is not full to the shoulder, top up with a little cooled boiled water. Fit the airlock.
8. Let it clear
Ferment in the jug for 4 to 8 weeks, or until bubbling is very slow and a layer of sediment has settled. Siphon the wine into a clean sanitized jug, leaving the sediment behind. Repeat this racking step every 4 to 6 weeks until the wine looks clearer and no longer shows active bubbling.
9. Bottle and age
Do not bottle while the wine is still fermenting, because trapped gas can break bottles. When the wine is clear and fermentation has stopped, siphon it into sanitized wine bottles and cork or cap them. Age in a cool, dark place for at least 3 months, and preferably 6 months, before drinking.
03From our kitchen
Cook's tips
- Make-ahead: You can pick dandelions and freeze the cleaned yellow petals for up to 3 months. Freeze them in measured 4-cup portions so they are ready for one batch.
- Storage: Store finished bottles in a cool, dark place. Dandelion wine is usually nicest within 1 year, though well-made bottles can last longer. Once opened, refrigerate and drink within a week.
- Swap option: If you do not have golden raisins, use regular raisins or 1 cup white grape juice concentrate. They add body and help the wine taste rounder.
- Keep it clean: Sanitize anything that touches the cooled must or wine. Soap and water clean dirt away, but sanitizer lowers the chance of unwanted bacteria or wild yeast spoiling the batch.
- Troubleshooting: If the wine smells like vinegar, mold, rotten eggs that do not fade, or anything putrid, do not drink it. When in doubt, throw it out.
- Flavor note: Young dandelion wine can taste sharp. Aging softens the citrus and floral flavors, so give it time before judging the batch.
Cook's note
The active kitchen time is short, but the full project takes several months: 24 hours to steep, about 1 week for primary fermentation, 1 to 3 months to clear, and 3 to 6 months to age in the bottle. Use an airlock during fermentation and never seal fermenting wine in a closed bottle or jar.
04Frequently asked
Questions & answers
Can I use whole dandelion flowers instead of just petals?
It is better to use mostly petals. The green bases, stems, and leaves contain more bitter flavors. A few tiny green bits will not ruin the wine, but taking time to remove the petals gives a smoother result.
How do I know when dandelion wine is finished fermenting?
The airlock should stop bubbling, the wine should look clearer, and sediment should settle at the bottom. If you own a hydrometer, the most reliable sign is the same reading over 2 to 3 days. Do not bottle if bubbles are still rising steadily.
Can I make dandelion wine without wine yeast?
Using wine yeast is strongly recommended. Wild yeast is unpredictable and can lead to off flavors or a stuck fermentation. Bread yeast is not a good swap because it often gives cloudy wine with a bready taste.
Why is my dandelion wine cloudy?
Cloudiness can come from fruit pectin, disturbed sediment, or a fermentation that has not finished. Pectic enzyme helps, and careful racking helps too. Give the wine more time before bottling.
How strong is homemade dandelion wine?
With this amount of sugar and a healthy fermentation, it usually lands around 10% to 12% alcohol by volume. The exact strength depends on the yeast, temperature, and how completely the sugar ferments.
05Per serving
Nutrition facts
Nutrition Facts
About 1 gallon, or 5 standard 750ml wine
Amount per serving
% Daily Value*
- Total Fat1.5 g
- 2%
- Saturated Fat0.2 g
- 1%
- Cholesterol0 mg
- 0%
- Sodium32 mg
- 1%
- Total Carbohydrate1271 g
- 462%
- Dietary Fiber13 g
- 48%
- Total Sugars1224 g
- Protein9 g
- 18%
- Vitamin D0 mcg
- 0%
- Calcium206 mg
- 16%
- Iron4.1 mg
- 23%
- Potassium1883 mg
- 40%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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