Dandelion wine is one of my favorite white wines, bar none. Dandelion is from the Old French dens leonis, or lion's tooth (from the sharply indented leaves) and Middle English dent de lion. I don't know anyone who doesn't recognize the bright yellow, many rayed flowers of Taraxacum officinale at first glance. Most think of it as a weed, but others look upon them differently. My wife actually planteddandelions in one of our flower beds, and the result was quite stunning when they bloomed en mass. Others look upon their leaves as salad or greens, and indeed they are quite edible raw or steamed until the flower appears, at which time its greenery becomes bitter. But for the winemaker, the dandelion simply makes the best flower wine there is.

Thought by some to have been brought to America from Europe, at least two sources report that several North American Indian tribes have traditionally used the dandelion for food and medicine. Thus, it seems likely that the dandelion inhabited both the old world and the new before Columbus ever sailed.

The approach to making dandelion wine differs enormously, as the collection of recipes below will demonstrate. Some us the whole flower heads trimmed only of the stalks. Still others use the flowerheads trimmed of all greenery. Others will use only the petals. Personally, I use the petals only, but have made several batches where the calyx (the green cuplike sepals enclosing the lower portion of the flower) is left on some of the flowers. My own recipes are the last three on this page and they are the only recipes presented here that I will vouch for. Pick the flower heads mid- to late-morning and then wash your hands (they get sticky while picking the flowers), sit in the shade and pull the petals off the flowers.

However, in truth it is the stalks that are bitter and a little greenery from the calyx ("calyces" is the plural) actually adds a little je ne sais quoi to the wine if not overdone. This little something is actually engineered into the wine in recipe 30, below, and wines made this way will keep for many, many years.

The recipes below call for as little as a half-pint to two gallons of flowers per gallon of wine. I personally think ½ pint is way too few while 2 gallons is overkill by two orders of magnitude. If you want another way of measuring your dandelion harvest, Layk Thomas of Angola, Indiana reports that one quart of loosely packed dandelion petals weighs 80 grams, while one quart of tightly packed petals weighs 100 grams. Whole blossoms weigh 110-120 grams per quart.

Dandelion wine is typically a light wine lacking body. Thus many recipes use raisins, sultanas or white grape juice (or concentrate) as body-builders, but you could use dates or figs or rhubarb instead. Whatever you use will affect the color, so white or golden raisins or sultanas, or golden figs, are usually used with dandelions (some of these are usually available in bulk at Sun Harvest, Giant Foods, or many other stores).

Many of these recipes call for 3 lbs granulated sugar per gallon of wine -- some even call for 4. Personally, this is too much for me. Whether this much sugar will produce a dry, semi-sweet or sweet wine will depend on whether you attempt to stabilize the wine and on the yeast you use, as those which are tolerant of higher concentrations of alcohol will still result in drier wine unless even more sugar is added. People should make what they like. If you like dry wine with a reasonable (12% alcohol level), use only enough sugar to achieve a starting specific gravity of 1.088. If you like sweet wine, many of the recipes below will produce it providing you don't use a high-alcohol tolerant yeast. Personally, I prefer my dandelion wines dry to semi-sec, with a finished specific gravity of 1.002 to 1.006.

If you omit the body-building ingredient, dandelion wine is light and invigorating and suited perfectly for tossed salad and baked fish (especially trout). If you ferment with a body-enhancer but shave the sugar, the wine will serve well with white-sauced pastas, heavier salads, fish, or fowl. Sweetened, it goes well before or after dinner.

Dandelion Wine (1)

• 3 qts dandelion flowers
• 1 lb white raisins
• 1 gallon water
• 3 lbs granulated sugar
• 2 lemons
• 1 orange
• yeast and nutrient

Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and add the reserved pint of water and whatever else is required to top up. Refit the airlock and set aside until clear. Rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year. [Adapted recipe from C.J.J. Berry's First Steps in Winemaking]

Dandelion Wine (2)

• 2 qts dandelion flowers
• 2 lbs 11 ozs granulated sugar
• 4 oranges
• 1 gallon water
• yeast and nutrient

This is the traditional "Midday Dandelion Wine" of old, named because the flowers must be picked at midday when they are fully open. Pick the flowers and bring into the kitchen. Set one gallon of water to boil. While it heats up to a boil, remove as much of the green material from the flower heads as possible (the original recipe calls for two quarts of petals only, but this will work as long as you end up with two quarts of prepared flowers). Pour the boiling water over the flowers, cover with cloth, and leave to seep for two days. Do not exceed two days. Pour the mixture back into a pot and bring to a boil. Add the peelings from the four oranges (again, no white pith) and boil for ten minutes. Strain through a muslin cloth or bag onto acrock or plastic pail containing the sugar, stirring to dissolve. When cool, add the juice of the oranges, the yeast and yeast nutrient. Pour into secondary fermentation vessel, fit fermentation trap, and allow to ferment completely. Rack and bottle when wine clears. Again, allow it to age six months in the bottle before tasting, but a year will improve it vastly. This wine has less body than the first recipe produces, but every bit as much flavor (some say more!). [Adapted recipe from C.J.J. Berry's First Steps in Winemaking]

Dandelion Wine (3)

• 2 qts dandelion flowers
• 2½ lbs granulated sugar
• 4 oranges (juice only)
• 1 gallon water
• 1 tsp yeast nutrient
• Chablis wine yeast

Put water on to boil. Stir in sugar until completely dissolved. Meanwhile, wash flowers and trim away all greenery. Put flowers, juice of oranges and yeast nutrient in primary and add boiling water. Stir and cover primary. Allow to cool to room temperature and add activated yeast. After 48 hours, strain off and discard flowers. Transfer to secondary and fit airlock. Ferment to dryness. Rack, top up and refit airlock. Repeat every 60 days until no further sediment is deposited during 60 day period. Stabilize, wait two weeks and rack into bottles. Set aside 6 months before tasting. [Adapted recipe from Leo Zanelli's Home Winemaking from A to Z]

Dandelion Wine (4)

• 3 qts dandelion flowers
• 2 lbs 6 ozs granulated sugar
• 1 lemon (juice and zest)
• 7 pts water
• 1 tsp yeast nutrient
• Champagne wine yeast

Put water on to boil. Meanwhile, wash flowers and trim away all greenery. Best wine uses only the petals. Put flowers, juice and zest of lemon in primary and add boiling water. Stir and cover primary and set aside for 7 days. Slowly pour contents through nylon straining bag and squeeze to extract all liquid. Combine one quart of the liguid and the sugar in pot and stir while bringing to a boil. Add half of this back to strained liquid, stir in yeast nutrient and pour into secondary to cool. Store remaining half of sugar liquid in capped bottle in refrigerator. When liquid in secondary is at room temperature, add activated yeast and fit airlock. After seven days, rack and add reserved sugar liquid and stir. Refit airlock and ferment to dryness. Rack, top up and refit airlock. Repeat every 60 days until no further sediment is deposited during 60 day period. Stabilize, wait two weeks and rack into bottles. Set aside 6 months before tasting. [Adapted recipe from George Leonard Herter's How to Make the Finest Wines at Home]

Dandelion Wine (5)

• 3 qts dandelion flowers
• 1 lb golden raisins
• 2 lbs 7 ozs granulated sugar
• 2 lemon (juice and zest)
• 1 orange (juice and zest)
• 7 pts water
• 1 tsp yeast nutrient
• all-purpose wine yeast

Set aside 1 pint of water and put the remainder on to boil. Meanwhile, wash flowers and trim away all stalk. Put flowers in primary and add boiling water. Stir and cover primary and set aside for no more than 3 days, stirring daily. Slowly pour contents through nylon straining bag into 1-gallon boiler and squeeze bag to extract all liquid. Add the sugar and zest of citrus and bring to low boil, holding for one hour. Return to primary, add citrus juice and recover. When cooled to room temperature, stir in yeast nutrient and add yeast. Recover and ferment 3 days. Strain into secondary, add raisins and fit airlock. After wine clears, rack, add reserved pint of water and any additional required top up and refit airlock. This wine should be racked every 2 months and bottled after 6-8 months and cellared another 6 months before drinking. [Adapted recipe from C.J.J. Berry's 130 New Winemaking Recipes]

Dandelion Wine (6)

• 3 qts dandelion flowers
• 2/3 cup (150 ml) white grape concentrate
• 2 lbs 7 ozs granulated sugar
• 2 lemon (juice and zest)
• 1 orange (juice and zest)
• 7 pts water
• 1 tsp yeast nutrient
• all-purpose wine yeast

Put water on to boil. Meanwhile, wash flowers and trim away all stalk. Put flowers in primary and add boiling water. Stir and cover primary and set aside for no more than 3 days, stirring daily. Slowly pour contents through nylon straining bag into 1-gallon boiler and squeeze bag to extract all liquid. Add the sugar and zest of citrus and bring to low boil, holding for one hour. Return to primary, add citrus juice and recover. When cooled to room temperature, stir in yeast nutrient and add yeast. Recover and ferment 3 days. Strain into secondary, add white grape concentrate and fit airlock. After wine clears, rack, top up and refit airlock. This wine should be racked and bottled after 6-8 months and cellared another 6 months before drinking. [Adapted recipe from C.J.J. Berry's 130 New Winemaking Recipes]

Dandelion Wine (7)

• 4 qts dandelion flowers
• 1 cup white raisins
• 3 lbs granulated sugar
• 4 lemons
• 4 oranges
• 1 gallon water
• 1 tsp yeast nutrient
• all-purpose wine yeast

Put water on to boil. Meanwhile, wash flowers and trim away all stalk. Put flowers in primary and add boiling water. Stir and cover primary and set aside 7 days, stirring twice daily. Slowly pour contents through nylon straining bag into clean primary and squeeze bag to extract all liquid. Add the sugar, lemons and oranges cut into ¼-inch slices (peel and all) and raisins. Stir well to dissolve sugar and add yeast. Stir daily for 10 days, then strain into secondary. Fit airlock and set aside until wine clears. Rack and set aside another two months. rack again and set aside to age 4 months. Rack into bottles and cellar 6 months before drinking. [Adapted recipe from Mettja C. Roate's How to Make Wine in Your Own Kitchen]

Dandelion Wine (8)

• 6 cups dandelion petals
• 1 lb white or golden raisins (chopped)
• 2 lbs granulated sugar
• 3 level tsp acid blends
• ½ tsp yeast energizer
• 1 gallon water
• ¼ tsp tannin
• wine yeast

Put water on to boil. Put flower petals and all ingredients except yeast into primary and add boiling water. Stir well to dissolve sugar and cover primary with plastic sheet. When cooled to room temperature, add yeast. Stir daily for 3 days. Strain into secondary and fit airlock. Rack in 3 weeks, top up and refit airlock. Rack again in 3 months. When clear and stable, rack into bottles. Age 6 months before tasting. [Adapted recipe from Stanley F. Anderson and Raymond Hull's The Art of Making Wine]

Dandelion Wine (9)

• 2 qts dandelion flowers
• 23 oz Welch's 100% White Grape Juice Frozen Concentrate
• sugar to starting S.G. of 1.090
• 6½ pts water
• wine yeast

In primary, mix grape concentrate and water and use a hydrometer to determine how much sugar to add. Stir well to dissolve sugar and then add yeast. Cover and allow to proceed through violent, initial fermentation. When fermentation settles down, wash and trim flowers of all stalks. Leave calyces (the green cuplike outer covering of the flower) on ¼ to ½ the flowers. Put flowers in nylon straining bag with a dozen sterilized glass marbles and tie closed. Immerse bag in fermenting primary and cover. Squeeze bag twice daily for 5 days and then remove bag and squeeze lightly. Discard flowers and transfer wine to secondary and fit airlock. Rack after 4 weeks, being careful not to splash wine, and top up and refit airlock. Rack again when wine clears and again 3 months later. Stabilize wine, wait 30 days and rack into bottles. Age at least on year before tasting. If kept for 3-4 years, the wine takes on a remarkable whiskey flavor. [Adapted recipe from W.H.T. Tayleur's The Penguin Book of Home Brewing & Wine-Making]

Dandelion Wine (10)

• 4 cups dandelion petals
• ¾ lb white or golden raisins (chopped)
• 5-2/3 cups granulated sugar
• 3 level tsp acid blends
• 2 tsp yeast nutrient
• 1 Campden tablet, crushed
• water to make 1 gallon
• Rhine wine yeast

Put flower petals and all ingredients except yeast into primary and stir well to dissolve sugar. Cover primary and set aside for 24 hours. Add yeast and stir twice daily until specific gravity drops to 1.030 (about 7 days). Strain into secondary and fit airlock. Rack when wine clears, top up and refit airlock. Rack again every 2 months until no more sediments appear. Stablize, wait 2 weeks and rack into bottles. Age 6-12 months before tasting. [Adapted recipe from Robert and Eileen Frishman's Enjoy Home Winemaking]

Dandelion Wine (11)

• 7 cups dandelion petals
• 1 lb white raisins (chopped)
• 2 lbs granulated sugar
• 3 level tsp acid blends
• ½ tsp yeast energizer
• ¼ tsp tannin
• 1 Campden tablet, crushed
• 1 gallon hot water
• wine yeast

Wash flowers and use petals only. Put petals and chopped raisins into nylon straining bag, tie closed and put in primary. Pour hot water over petals, stir in sugar until completely dissolved, and add all remaining ingredients except yeast. Cover primary and set aside for 24 hours. Add yeast and stir twice daily until specific gravity drops to 1.040 (about 5-6 days). Strain and siphon wine off sediments into secondary and fit airlock. Rack when wine clears, top up and refit airlock. Rack again every 2 months until no more sediments appear. Stablize, wait 2 weeks and rack into bottles. Age 6-12 months before tasting. [Adapted recipe from Robert Massaccesi's Winemaker's Recipe Handbook]

Dandelion Wine (12)

• 6 qts dandelion petals
• 1 lb white raisins (chopped)
• 3 lbs granulated sugar
• 2 lemons
• 2 oranges
• 1 gallon water
• Montrachet wine yeast

Put water on to boil. Meanwhile, wash flowers trim off all greenery, leaving petals only. Put 4 quarts of petals in primary and thinly slice lemons and oranges onto petals. Pour in boiling water and cover. Stir daily for 10 days, then strain off pulp and squeeze to extract all liquid. Bring this liquid to boil and add 2½ pounds sugar, stirring to dissolve. Return to primary, add chopped raisins and cover. When cooled to room temperature, add wine yeast and recover. When fermentation is vigorous, add remaining two quarts of petals and recover primary. Ferment 7-10 days, stirring daily, and then strain wine into secondary and fit airlock without topping up. After two weeks, add ¼ cup of sugar-water (remaining ½ pound sugar dissolved in 1 cup water) every other day until secondary is full. Then ferment to completion. Rack and age 3 months, then again in additional 3 months. Stabilize, wait 2-3 weeks, and rack into bottles. Age another 6 months minimum. If bulk aged in oak cask for 6 months before bottling, this wine will improve for over 20 years with outstanding results. [Adapted recipe from Steven A. Krause's Wines from the Wilds]

Dandelion Wine (13)

• 3 qts dandelion flowers, trimmed
• 3 lbs granulated sugar
• 4 oranges, peeled
• ½ pectic enzyme
• ¼ tsp tannin
• 1 gallon water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trim off all greenery. Put petals in primary and pour boiling water over petals. Cover and stir twice daily for two days. Pour into pot, add half the sugar and bring to simmer for 10 minutes, stirring well to dissolve sugar. Strain back into primary and recover. When cooled to room temperature, add activated yeast. Recover primary and stir daily for 5 days. Stir in remaining half of sugar and stir well to completely dissolve. Let settle overnight, rack into secondary, and attach airlock. When wine clears, rack every two months through three rackings. Stabilize, wait 2 weeks and bottle. Age 6-12 months before tasting. [Adapted recipe from Dorothy Alatorre's Home Wines of North America]

Dandelion Wine (14)

• 6-8 cups dandelion flowers, trimmed
• 3 lbs granulated sugar
• 1 gallon water
• 3 tsps acid blend
• ¼ tsp tannin
• 1 tsp yeast nutrient
• Champagne or Montrachet wine yeast

Wash flowers and trim off all greenery, using petals only. Put petals in 1½-quart pan and cover with 1 quart water. Bring to simmer for 10 minutes, then put lid on pan and turn off heat. Let steep for 1-6 hours, depending on how strong you want the flavor to be. Meanwhile, boil remaining water and dissolve sugar, acid blend, yeast nutrient, and tannin. Strain dandelion petals through nylon straining bag and squeeze bag to extract all liquid. Combine dandelion-water and remaining ingredients (except yeast) in primary and cover. When cooled to room temperature, add activated yeast. Ferment 3-5 days (until specific gravity is 1.020), then rack to secondary and attach airlock. After 30 additional days, rack, top up and reattach airlock. Set aside 3 months, then rack, top up and reattach airlock. Repeat after additional 3 months and add stabilizer. Wait 30 days and bottle. Cellar this wine for a year before drinking. Best served chilled. [Adapted recipe from Terry Garey's The Joy of Home Winemaking]

Dandelion Wine (15)

• 2 qts dandelion flowers
• 1½ lbs sultanas, chopped or minced
• 2½ lbs granulated sugar
• 4 oranges
• ¼ tsp tannin
• 1 tsp yeast nutrient
• 3 qts water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trim off all stems. Combine flower heads, sultanas, sugar, and juice from oranges in primary and cover with boiling water. Stir well to dissolve sugar, then cover and wait until cooled to room temperature. Add tannin and yeast nutrient and stir well, then add activated yeast. After 7 days, strain and squeeze pulp before discarding. Transfer to secondary (do not top up) and attach airlock. After 2 weeks, top up and reattach airlock. After additional 2 weeks, rack, top up and refit airlock. Rack every 2 months for 6 months. Stabilize, wait 2 weeks, and rack into bottles. Hide this wine a year before drinking. [Adapted recipe from Brian Leverett's Winemaking Month by Month]

Dandelion Wine (16)

• 2 qts dandelion flowers
• 1 qts unsulfited white grape juice
• 2¼ lbs granulated sugar
• 4 oranges
• ¼ tsp tannin
• 1 tsp yeast nutrient
• 5 pts water
• wine yeast

Put 1 quart water on to boil. Meanwhile, wash flowers and trim off all stems and greenery. Place flower heads in nylon straining bag, tie closed and put in primary. Pour boiling water over bag and cover. Meanwhile, put another quart of water on to boil and dissolve sugar in it. Add it, remaining pint of water and juice of oranges to primary. Stir in yeast nutrient and tannin, recover and set aside to cool. Add activated yeast. Squeeze bag 2-3 times daily for 3 days, then remove bad, squeeze to extract liquid, and recover primary. After wine has settled overnight, rack into secondary (do not top up) and attach airlock. After 2 weeks, top up and reattach airlock. After additional 2 weeks, rack, top up and refit airlock. Rack every 2 months for 6 months. Stabilize, wait 2 weeks, and rack into bottles. Age one year before drinking. [Adapted recipe from Brian Leverett's Winemaking Month by Month]

Dandelion Wine (17)

• 2 qts dandelion flowers
• 3 lbs granulated sugar
• 1 lemon
• 1 orange
• 1 gallon water
• 1 tsp yeast nutrient
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trim off all stems and slice lemon and orange thinly. Combine flower heads and sliced citrus in primary and pour boiling water over them. Cover and leave for 10 days. Strain off all solids and add sugar and yeast nutrient, stirring well to completely dissolve. Add activated yeast and cover primary. After 3 days rack to secondary and fit airlock. Rack and stabilize after 2 months. Wait 2 weeks and rack into bottles. Improves with age. [Adapted recipe from Mrs. Gennery-Taylor's Easy to Make Wine]

Dandelion Wine (18)

• 1 gallon dandelion flowers
• 3 lbs granulated sugar
• 1 gallon water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trim off all stems. Put flower heads in primary and pour boiling water over them. Cover and leave for 5 days. Strain off all solids and add sugar, stirring well to completely dissolve. Add activated yeast and cover primary. After 14 days rack to secondary and fit airlock. Rack and stabilize after 2 months. Wait 2 weeks and rack into bottles. [Adapted recipe from H.E. Bravery's Home Wine Making Without Failures]

Dandelion Wine (19)

• 3 qts dandelion flowers
• 1 lb white raisins, finely chopped
• 2½ lbs granulated sugar
• 2 lemons (juice only)
• 1 tsp yeast nutrient
• 1 gallon water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trim off all stems and greenery. Combine flowers and raisins in primary. Dissolve sugar in boiling water and add lemon juice and yeast nutrient. Pour over dandelions and raisins. When cooled to room temperature, add activated yeast and cover primary. Stir daily for 3 days. Strain through jelly bag, pour into secondary and fit airlock. Rack after 1 month, top up and reattach airlock. Rack and stabilize after 3 months. Wait another month and rack into bottles. Age 6 months. [Adapted recipe from Annabelle McIlnay's Making Wine at Home]

Dandelion Wine (20)

• 9 cups dandelion petals
• 1 lb white or golden raisins, finely chopped or minced
• 2 lbs granulated sugar
• 2 lemons (juice and zest)
• 3 oranges (juice and zest)
• 1 tsp yeast nutrient
• ½ tsp pectic enzyme
• ¼ tsp tannin
• 7 pts water
• Côtes-du-Rhône or Hock wine yeast

Prepare flower petals beforehand. Put water on to boil. Meanwhile, prepare zest from citrus and set aside. Combine flowers and zest in nylon straining bag and tie closed. Put bag in primary and pour boiling water over it. Cover primary and squeeze bag several times a day for 3 days. Drain and squeeze bag to extract all liquid. Pour liquid into pot and bring to boil. Stir in sugar until completely dissolved. Stir in chopped or minced raisins, cover pot and remove from heat, letting sit 45-60 minutes. In primary, combine juice of citrus fruit, tannin, yeast nutrient, and heated liquid. Cover and allow to cool to room temperature. Add pectic enzyme, cover and set aside 10-12 hours. Add activated yeast and cover. Stir twice daily for 5 days. Strain through nylon straining bag into secondary and discard raisins. Fit airlock and set aside. Rack after wine falls clear, adding crushed Campden tablet and topping up and reattaching airlock. Rack again every 2 months for 6 months, , adding another crushed Campden tablet during middle racking and stabilizing at last racking. Wait another month and rack into bottles. Cellar 6 months and enjoy a bottle. Cellar another 6 months and enjoy it all. [Author's own recipe]

Dandelion Wine (21)

• 2 qts dandelion heads
• 3 lbs granulated sugar
• 4 oranges
• 1 gal water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and cut off the yellow heads, discarding the green parts. Put in primary and pour the boiling water over the flowers. Cover primary and leave for two days. Pour back into pot. Thinly peel the oranges and add peelings (no pith) to pot. Bring to boil and hold 10 minutes. Strain through double layer of muslin back into primary. Discard trappings and add sugar to liquor, stirring well to dissolve. When cool add the juice from the oranges and the yeast. Cover with cloth and set aside for 14 days. Rack into secondary and attach airlock. After wine clears and fermentation ceases, rack again, top up and refit airlock. Set aside to age 6 monthsand carefully rack into bottles. Allow bottles to age another 6 months and enjoy. [Adapted recipe from The National Federation of Women's Institutes' Home Made Wines, Syrups and Cordials]

Dandelion Wine (22)

• 1 gal dandelion heads
• ½ lb chopped golden raisins
• 4 lbs demerara sugar
• 1 lemon
• 1 orange
• ¼ oz ginger root
• 1 gal water
• wine yeast

Put water on to boil. Meanwhile, wash dandelion heads and trim off stalks. Pour flowers in primary and then pour boiling water over flowers. Cover and leave 3 days, stirring frequently daily. Strain into a pot and add sugar, citrus rind (no pith) and bruised ginger. Bring to boil and simmer 30 minutes, stirring to disslve sugar. Strain again into primary and cover while cooling to room temperature. When cooled, add citrus juice, chopped raisins and wine yeast. Cover primary and stir daily until violent fermentation subsides. Strain into secondary and attach airlock. When wine clears, rack, top up and refit airlock. Rack after 3 months and again 3 months later. Stabilize, set aside a month, and carefully rack into bottles. Keep a year before drinking. [Adapted recipe from The National Federation of Women's Institutes' Home Made Wines, Syrups and Cordials]

Dandelion Wine (23)

• 4 pts dandelion flowers
• 3½ lbs granulated sugar
• ½ oz acid blend
• 1 tsp yeast nutrient
• 1 gal water
• wine yeast

Put water on to boil. Meanwhile, wash dandelion heads and trim off stalks. Pour flowers in primary and then pour boiling water over flowers. Add sugar, acid blend and yeast nutrient. Stir well to dissolve sugar. Cover and let stand overnight. Drain, strain and lightly press pulp. Discard pulp and return to primary. Add activated yeast, cover, and leave until vigorous fermentation dies down. Rack into secondary and attach airlock. When wine clears and all signs of fermentation cease, wait on week and rack into clean secondary. Top up if necessary and reattach airlock. Allow 2 months for yeast lees to form. Rack again, top up and reattach airlock. Rack every 2 months until no new lees have formed, then stabilize, top up, and return the airlock. Wait 2 weeks and rack into bottles. This wine improves with age for about 2 years. [Adapted recipe from Julius H. Fessler's Guidelines to Practical Winemaking]

Dandelion Wine (24)

• 3 qts dandelion flowers
• 1 lb chopped white or golden raisins
• 3 lbs demerara sugar
• 2 lemons
• 1 orange
• 1 gal water
• wine yeast

Bring the water to the boil. Meanwhile, wash dandelion heads and trim off stalks. Pour flowers in primary and then pour boiling water over flowers. Cover and leave to steep 3 days, stirring several times daily. Transfer to a pot and add sugar and thinly pared rind (no pith) of the lemons and orange. Bring to boil for 1 hour. Put it all back in the primary and add the thinly sliced lemons and oranges, all pith removed. Cover and let cool to room temperature. Add yeast and cover again. Stir daily for 3 days, then strain into secondary. Add chopped raisins and attach airlock. After 2 months strain off raisins and allow the wine to settle overnight. Rack, top up and refit airlock. When wine clears, rack again, top up and refit airlock. Rack after additional 2 months and stabilize wine. Refit airlock, wait 2 weeks and carefully rack into bottles. Age at least 6 months. [Adapted recipe from Mrs. L. Kent's Farmhouse Fare]

Dandelion Wine (25)

• 1/2 pint dandelion petals, tightly packed
• 1½ lbs white or golden sultanas, minced or blanched and pureed
• 1½ lbs granulated sugar
• 3 oranges, juiced, with zest of one
• 1 tsp malic acid
• 1 tsp yeast nutrient
• 5 pts water
• wine yeast

Add all ingredients except dandelion petals and sugar to primary. When fermentation starts vigorously, add dandelion petals and ferment 3 days. Strain, stir in sugar well to dissolve, and transfer to secondary. Fit airlock and ferment to dryness, racking as needed. Bulk age under airlock 6-8 months. Stabilize, wait 2 weeks and rack into bottles. This is a light, dry wine with a distinctive flavor. [Adapted recipe from Betty Sampson's The Art of Making Wine]

Dandelion Wine (26)

• 4 pts dandelion flowers in calyx
• 4 lbs demerara sugar
• 2-3 lemons, peeled and thinly sliced
• 1 tsp yeast nutrient
• 1 gal spring water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trin off any stalk. When water boils, add flowers to it and return to boil for 20 minutes. Strain boiling liquor onto the sugar and stir well to dissolve sugar. Add sliced lemon, cover and wait until cooled to room temperature. Add activated yeast. When fermentation changes from vigorous to slow, strain liquor into secondary and squeeze lemon juice into wine. Attach airlock and set aside to clear. Rack into sanitized secondary, top up and reattach airlock. Bulk age under airlock 6-8 months, then rack into bottles. Age to taste. [Adapted recipe from Cindy Renfrow's A Sip Through Time: A Collection of Old Brewing Recipes]

Dandelion Wine (27)

• 2 gals dandelion flower heads
• 3 lbs granulated sugar
• 3 lemons, peeled and thinly sliced
• 3 oranges, peeled and thinly sliced
• 1 tsp yeast nutrient
• 1 gal water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trin off all greenery. Pour water over flowers, cover and leve to steep for 3 days. Strain and return liquor to primary. Peel citrus thinly and add peel to primary. Remove pith from peeled fruit and slice into primary. Add sugar and yeast nutrient and stir well to dissolve. Add yeast and cover primary. Let ferment 3 weeks. Strain, allow to settle overnight, then rack into secondary. Attach airlock and set aside to age. Rack every 3 months until wine is clear, inactive and no longer drops sediment. Rack into bottles and store for 6-12 months. [Adapted recipe from Jan Phillips' Wild Edibles from Missouri]

Dandelion Wine (28)

• 1 qt dandelion petals
• ¾ lb chopped or minced golden raisins
• 2 lbs finely granulated sugar
• 3 lemons, juice and zest
• 3 oranges, juice and zest
• 1 tsp yeast nutrient
• 7½ pts water
• wine yeast

Prepare flower petals beforehand. Put water on to boil and pour over dandelion petals in primary. After 2 hours, strain, press and discard petals. Return water to heat and bring to 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, stir in yeast nutrient and activated yeast and recover. Stir 3 times daily for 10-14 days. Strain into secondary and fit airlock. After 3 weeks, rack into sanitized seconary, top up 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 longer. [Author's own recipe]

Dandelion Wine (29)

• 9 cups dandelion petals
• 1 11-oz can Welch's 100% White Grape Juice frozen concentrate
• 1 lb 10 ozs granulated sugar
• 2 lemons (juice and zest)
• 2 oranges (juice and zest)
• 1 tsp yeast nutrient
• ½ tsp pectic enzyme
• ¼ tsp tannin
• 6¼ pts water
• Côtes-du-Rhône or Hock wine yeast

Prepare flower petals beforehand. Put water on to boil. Meanwhile, prepare zest from citrus and set aside. Combine flowers and zest in nylon straining bag and tie closed. Put bag in primary and pour boiling water over it. Cover primary and squeeze bag several times a day for 3 days. Drain and squeeze bag to extract all liquid. Pour liquid into primary and stir in sugar until completely dissolved. Stir in remaining ingredients except yeast, cover and set aside 10-12 hours. Add activated yeast and cover. Stir twice daily for 5 days. Transfer to secondary and fit airlock. Rack after wine falls clear, adding crushed Campden tablet and topping up and reattaching airlock. Rack again every 2 months for 6 months, adding another crushed Campden tablet during middle racking and stabilizing at last racking. Wait another month and rack into bottles. Cellar 6 months and enjoy a bottle. Cellar another 6 months and enjoy it all. [Author's own recipe]

Dandelion Wine (30)

• 9 cups dandelion flowers (6 cups dandelion petals and 3 cups dandelion flower heads, trimmed)
• 1 11-oz can Welch's 100% White Grape Juice frozen concentrate
• 1 lb 10 ozs granulated sugar
• 2 lemons (juice only)
• 2 oranges (juice only)
• 1 tsp yeast nutrient
• ½ tsp pectic enzyme
• ¼ tsp tannin
• 6¼ pts water
• White Burgundy wine yeast

In primary, combine all ingredients except dandelions and yeast. Stir well to completey dissolve sugar. Cover primary and set aside 10-12 hours. Add activated yeast and recover primary. Stir twice daily until violent fermentation subsides. Pick and prepare flower petals and heads. For dandelion flower heads, wash and trim off stems only. Put dandelion petals and heads in nylon straining bag with 1 dozen sterilized glass marbles for weight. Tie bag and submerge in liquid in primary. Gently squeeze and dunk bag several times a day for 5 days. Drain bag, squeezing lightly only, and transfer liquid to secondary. Fit airlock and rack after 2 weeks, topping up and refitting airlock afterward. After wine falls clear, wait 2 weeks and rack after adding 1 crushed Campden tablet to clean secondary. Thereafter, rack every 2 months for 6 months, adding another crushed Campden tablet during middle racking and stabilizing at last racking. Wait another month and rack into bottles. This wine is for the long term and for winning competitions, so cellar it for 2 years before tasting. [Author's own recipe]

Dandelion-Based Wines

Dandlion-based wines are wines made from dandelion flowers and at least one other major ingredient other than a body-builder such as raisins, sultanas or white grape (juice or concentrate).

I've made wine with dandelions and numerous other ingredients--most recently with strawberries--and have included twelve of these combinations below. Because many ingredients ripen much later than dandelion season, one can use frozen ingredients or can freeze the dandelion petals for later use. However, strawberries, peaches, watermelon, cantaloupe, and many other fruit ripen while dandelions are still in bloom so both can be fresh.

The recipes listed below are not inclusive. I can think of perhaps dozens of other ingredients that will probably work well with dandlions. I just haven't tried them yet. When I do, you can be sure I'll add them here.

Dandelion and Apricot Wine

Put water on to boil. Meanwhile, juice the citrus fruit and remove zest. Destone the apricots and chop them and raisins. Combine all ingredients except water, pectic enzyme and yeast in primary. Pour boiling water over ingredients in primary and stir well to dissolve sugar. Cover and set aside until cooled to room temperature. Add pectic enzyme, recover and set aside 10 hours. Add activated yeast and recover. Stir daily and, after 5 days of active fermentation, strain off solids and transfer liquid to secondary. Do not top up. Attach airlock and set aside additional 5 days. Top up and reattach airlock. When wine clears, rack, top up and refit airlock. Rack, top up and reattach airlock at 3-month intervals until no sediments form during 3-month period. Stabilize, wait 2 weeks and carefully rack into bottles. Allow 6 months before tasting, but improves with age. [Author's own recipe]

Dandelion, Banana and Persimmon Wine

Peel and thinly slice two very ripe bananas into 2 cups water. Bring water to boil, reduce heat and simmer 15 minutes. Turn off heat, skim off scum and strain water into primary. Add pulp of two very ripe persimmons and all dandelion petals to primary, cover with plastic wrap, and allow to cool. Add chopped (or minced) raisins, sugar, acid blend, pectic enzyme, yeast nutrient and remaining water. Stir well to dissolve sugar. Cover primary, wait 12 hours and add yeast. Stir daily for 7-10 days and strain off solids. Let stand additional 24 hours and rack. Pour into secondary fermentation vessel, fit airlock, and set aside for 4 weeks. Rack, top up and set aside another 4 weeks, then rack again. Age under airlock 4-6 months. Stabilize, wait 10 days, rack final time, sweeten if desired, and bottle. This wine must age an additional 6 months, but will be worth the time invested. [Author's own recipe]

Dandelion and Blackberry Wine

• 2 quarts dandelions petals
• 2 cups fresh or frozen blackberries
• 2-1/4 lbs finely granulated sugar
• 1 large lemon
• 1 large orange
• 5-1/2 pts water
• 1 tsp yeast nutrient
• 1 crushed Campden tablet
• 1/4 tsp tannin
• wine yeast

Pick dandelion and remove and save only the petals, discarding the remainder. Put water on to boil. While water is heating, thinly peel the lemon and orange. Remove and discard pith from the lemon and orange and slice their fruit thinly. Put lemon and orange slices, peelings, flower petals, and blackberries in nylon straining bag, tie closed and put in primary. Add sugar to primary and pour boiling water over straining bag. Stir well to thoroughly dissolve sugar. Cover primary and set aside to cool. When room temperature, stir in tannin, yeast nutrient and activated wine yeast. Recover primary. Squeeze bag daily to liberate flavors and then stir liquid. After 5th day, drip drain bag over primary, squeezing gently, and discard petals and fruit pulp. Dissolve crushed Campden tablet in 1/2 cup warm water and stir into primary. Recover and ferment to specific gravity of 1.010 (14-21 days). Rack into secondary and fit airlock. Rack, top up and refit airlock every 30 days for 90 days. After racking, stabilize, allow to settle 2 weeks, and rack into bottles. Allow to age at least one year. [Author's own recipe]

Dandelion and Black Raspberry Wine

• 2 quarts dandelions blossoms
• 1 cup fresh or frozen black raspberries
• 5 cups honey
• 1 lemon
• 1 orange
• 4-inch cinnamon stick
• 5-1/2 pts water
• 1 tsp yeast nutrient
• 1 crushed Campden tablet
• 1/4 tsp tannin
• wine yeast

Pick the dandelion flowers and then remove and save only the petals, discarding the remainder. Put water on to boil. While water is heating, thinly peel the lemon and orange. Remove and discard pith from the lemon and orange and slice their fruit thinly. Put lemon and orange slices, peeling, flower petals, cinnamon stick, and raspberries in nylon straining bag, tie closed and put in primary. Add honey to primary and pour boiling water over straining bag. Stir to mix honey and water and continue until honey is disolved. Cover primary and as water cools stir in tannin and yeast nutrient. When room temperature, sprinkle yeast over liquid and recover. Fermentation should start within hours. Squeeze bag daily to liberate flavors and then stir liquid. After 5th day, drip drain bag over primary, squeezing gently, and discard petals and fruit pulp. Dissolve crushed Campden tablet in 1/2 cup warm water and stir into primary. Recover and ferment to specific gravity of 1.010 (14-21 days). Rack into secondary and fit airlock. Rack, top up and refit airlock every 30 days for 90 days. After racking, stabilize, allow to settle 2 weeks, and rack into bottles. Allow to age at least one year. [Author's own recipe]

Dandelion and Elderflower Wine

• 2 qts dandelion petals
• 4 ozs dried elderflowers
• juice of 2 lemons, 1 orange
• 5-2/3 cups granulated sugar
• 7½ pts water
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• wine yeast

Wash dandelions and depetal them, discarding all else. Juice the citrus and combine all ingredients except yeast in primary, stirring well to dissolve sugar. Cover and set in cool place for 4 days or cold place (refrigerator) for one week. Add activated yeast and stir daily during vigorous fermentation (5-7 days). Strain off and discard solids after pressing lightly to extract most liquid. Transfer to secondary but do not top up. Attach airlock and ferment 30 days. Rack, top up and reattach airlock. Repeat every 2 months until wine clears and no additional sediment falls out between rackings. Stabilize, wait 2 weeks, sweeten if desired, and bottle. Allow to age at least 6 months in bottles, but improves with additional age. [Author's own recipe]

Dandelion and Kiwi Wine

Put water on to boil. Meanwhile, juice the citrus fruit and remove zest. Chop the raisins and slice kiwi fruit thinly (no need to peel). Combine dandelion petals, chopped raisins, zest of citrus fruit, and yeast nutrient in primary. Pour boiling water over ingredients in primary and stir well to dissolve sugar. Cover and set aside until cooled to room temperature. Add sliced kiwi, citrus juice and crushed Campden tablet. Cover and set aside 12 hours. Add pectic enzyme, recover and set aside additional 10 hours. Add activated yeast and recover. Stir daily and, after 5 days of active fermentation, strain off solids and transfer liquid to secondary. Do not top up. Attach airlock and set aside additional 5 days. Top up and reattach airlock. When wine clears, rack, top up and refit airlock. Rack, top up and reattach airlock at 3-month intervals until no sediments form during 3-month period. Stabilize, wait 2 weeks and carefully rack into bottles. Allow 6 months before tasting, but improves with age. [Author's own recipe]

Dandelion and Peach Wine

Put water on to boil. Meanwhile, juice the citrus fruit and remove zest. Destone the peaches and chop them and raisins. Combine all ingredients except water, pectic enzyme and yeast in primary. Pour boiling water over ingredients in primary and stir well to dissolve sugar. Cover and set aside until cooled to room temperature. Add pectic enzyme, recover and set aside 10 hours. Add activated yeast and recover. Stir daily and, after 5 days of active fermentation, strain off solids and transfer liquid to secondary. Do not top up. Attach airlock and set aside additional 5 days. Top up and reattach airlock. When wine clears, rack, top up and refit airlock. Rack, top up and reattach airlock at 3-month intervals until no sediments form during 3-month period. Stabilize, wait 2 weeks and carefully rack into bottles. Allow 6 months before tasting, but improves with age. [Author's own recipe]

Dandelion and Pineapple Dessert Wine

• 3 qts dandelion flowers
• 1 very ripe pineapple
• 7 pts water
• juice and zest of 2 lemons
• 4 lbs granulated sugar
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• high alcohol wine yeast

Put water on to boil. Meanwhile, wash dandelion flowers and trim off all greenery. In primary, pour boiling water over dandelion petals. Cover and set aside 5 days. Strain through nylon straining bag and squeeze well to extract all flavor. Remove stem and top from pinapple. Do not peel or core, but slice crossways into ½-inch slices. Cut slices into pieces ½-¾-inch square, saving juice that issues from cutting operation. Combine half the sugar and all remaining ingredients except yeast. Cover and set aside 12 hours. Add activated yeast, recover and stir daily until specific gravity drops to 1.010. Stir in remaining sugar until completely dissolved, recover and set aside until specific gravity again drops to 1.010. Strain through nylon staining bag and transfer liquor into secondary. Rack, top up and refit airlock every 30 days until wine clears. After additional 60 days, rack, top up, and stabilize. Wait 10 days, rack, sweeten to s.g. 1.020 and bottle. Allow to age in bottles one year. This wine may be served on hot afternoon chilled or over cracked ice, or after meal as a dessert wine.

Dandelion and Rhubarb Wine

• 3 qts dandelion flowers
• 4 qts rhubarb stalks, chopped
• 2¼ lbs finely granulated sugar
• ½ tsp pectic enzyme
• ¼ tsp tannin
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• wine yeast

Put water on to boil. Meanwhile, wash dandelion flowers and trim off all greenery. In primary, pour boiling water over dandelion petals. Cover and set aside overnight. Cut rhubarb stalks into ½-inch pieces and add to primary with crushed Campden tablet. Recover and wait 12 hours. Stir in remaining ingredients except yeast, recover and wait 10 hours. Add activated yeast and recover. Stir and mash rhubarb pieces daily for 10 days. Strain through nylon straining bag, squeezing well to extract liquid and flavor. Transfer to secondary and attach airlock. Rack after 2 weeks, top up and refit airlock. Rack, top up and reattach airlock every 2 months until wine clears and deposits no new sediments between rackings. Stabilize, wait 2 weeks, sweeten if desired, and rack into bottles. Allow to age in bottles 6 months to one year.

Dandelion and Strawberry Wine

• 2 qts dandelion petals
• 2 lb fresh or frozen strawberries
• juice of 1 lemon and 2 oranges
• 2 lbs granulated sugar
• ¾ tsp pectic enzyme
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• wine yeast

Wash dandelions and depetal them, discarding all else. Trim stems off strawberries and chop coarsely. Juice the citrus and combine all ingredients except yeast and pectic enzyme in primary, stirring well to dissolve sugar. Cover and set in cool place for 12 hours. Stir in pectic enzyme, recover and set aside additional 12 hours. Add activated yeast and stir daily during vigorous fermentation (5-7 days). Strain off and discard solids after pressing lightly to extract most liquid. Transfer to secondary but do not top up. Attach airlock and ferment 30 days. Rack, top up and reattach airlock. Repeat every 2 months until wine clears and no additional sediment falls out between rackings. Stabilize, wait 2 weeks, sweeten if desired, and bottle. Allow to age at least 6 months before tasting. [Author's own recipe]

Dandelion and Watermelon Wine

Put petals in crock or bowl and pour 1 quart boiling water over them. Cover and allow to seep 3 days. Strain through nylon straining bag and set liquid aside. Extract the juice from watermelon. In primary, mix watermelon juice, dandelion flower-water, citrus juice, and enough water to raise total to 1 gallon. Add all other ingredients except yeast to primary fermentation vessel and stir well to dissolve sugar. Cover with cloth and set aside 24 hours. Add yeast, stir daily for 7-10 days and strain off raisins. Let stand additional 24 hours and rack. Pour into secondary fermentation vessel, fit airlock, and set aside for 4 weeks. Rack and set aside another 4 weeks, then rack again. Allow to clear, then rack final time and bottle. This is for a dry wine, but you may stabilize and sweeten to taste before bottling if you must. Allow to age one year. This is a delicate yet refreshing dry wine you'll want to save for very special occasions. It will store well for about 3 years, then slowly deteriorate due to the absence of tannin. [Author's own recipe]

Dandelion and Yellow Rose Petal Wine

• 3 pts dandelion petals
• 3 pts fragrant yellow rose petals
• ½ pt white grape concentrate
• 7¼ pts water
• juice and zest of 2 lemons, 1 orange
• 2½ lbs granulated sugar
• 1 crushed Campden tablet
• ¼ tsp pectic enzyme
• 1 tsp yeast nutrient
• wine yeast

Wash and depetal flowers. Place in primary, add crushed Campden tablet and water. Cover and set aside 3 days. Add remaining ingredients except yeast. Recover, set aside 12 hours and add wine yeast. Cover and ferment 5-7 days, stirring daily. Strain through nylon straining bag, squeezing petals lightly to extract additional flavor. Fit airlock and ferment 30 days. Rack, top up, refit airlock, and repeat 30 days later. After additional 60 days, rack, top up, and stabilize. Wait 2 weeks, sweeten to taste and bottle. Allow to age in bottles one year.