Dandelion Wine

Dandelion Wine
Special Recipe : Dandelion Wine

Summary

Dandelion Wine

This very old recipe utilizes the bane of homeowners: the dandelion! I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed.

Servings 0}

Integrated

  • 1 quart yellow dandelion blossoms, well rinsed
  • 1 gallon boiling water
  • 1 (.18 ounce) package wine yeast
  • 8 cups white sugar
  • 1 orange, sliced
  • 1 lemon slice

Directions

  1. Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).

  2. Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in acool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.

Per Serving:

  • 199.6 calories
  • protein 0.3g 1% DV
  • carbohydrates 51.3g 17% DV
  • fat 0.1g
  • cholesterolmg
  • sodium 9mg.

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