Dandelion Wine


  • 3 qts dandelion flowers
  • 1 lb golden 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. 
  • Strain and rack after wine clears, adding reserved pint of water and any additional required to top up. 
  • Leave until fermentation ceases completely, then rack again. 
  • Set aside 2 months and rack and bottle. 
  • This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year.

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