Dandelion Wine Recipes

[Guest guest]

For the record - I tried to make dandelion wine some years back and got

TOTALLY frustrated at the tedious task of removing the green bottoms

from the dandelion flowers. After over an 1 hour of removing greens I

hadn't even made a dent in my basket of picked flowers. At that point I

just gave up and went on to another project *LOL*. If anyone DOES have

the patience to make this, and gets a nice batch, please remember me

when doling out the bottles

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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http://wine.about.com/library/recipes/bl_dandelion.htm

 

Making your Own Wine - Dandelion Wine

Dandelion wine is an easy wine to make, and one for which most people

have no difficulty at all in finding the raw ingredients. We make

Dandelion Wine and have found this recipe to work quite nicely!

 

2 quarts dandelion flowers

1 pound golden raisins

1 gallon water

1 pound white sugar

1 pound dark brown sugar

4oz Clover Honey

2 lemons - peels, pulp & juice

2 oranges - peels, pulp & juice

yeast and nutrient

 

Pick the dandelions immediately before using them, being sure to remove

all green parts (stem & leaves) from the flowers. It's OK to leave the

small leaves just below the yellow head. Boil the water and then pour

over the flowers in a large bowl. Cover this with saran wrap for two

days, stirring each day.

 

Now bring the flower/water mix to a boil in a large pot. Add in sugar,

honey, and just the peels of the fruits. Try not to get any pith into

the mix. Boil for an hour. Now add in the juice and pulps of the fruits.

Wait until chilled, then add in the yeast and nutrient. Stand for 3 days

to begin fermentation.

 

Once fermentation has begun, put into a jug and add the raisins. Age for

a month or so before bottling. Once bottled, age at least until the

Winter Solstice. Can be drunk at the following May Day.

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http://www.texascooking.com/recipes/dandelionwine.htm

 

Dandelion wine doesn't require any special equipment to make. Just

dandelions, some sugar and yeast, oranges and lemons, and pots to boil

water in. This recipe uses cloves, which I think gives it a nice touch.

If you've got dandelions around, give it a try!

 

Dandelion Wine

 

Ingredients:

2 qts. Dandelion blossoms

4 qts. Water

8 Whole cloves

½ t Powdered ginger

1 C Orange juice

3 T Lemon juice

3 T Coarsely chopped orange peel

1 T Coarsely chopped lemon peel

3 T Lime juice

6 C Sugar

1 pkg. Dried yeast

¼ C Warm water

 

Directions:

Dissolve the yeast in the warm water. Set aside.

Wash the dandelion blossoms well. Put them in the water with the orange,

lemon and lime juices. Add the rinds, cloves, ginger and sugar. Bring to

a boil and continue to boil for an hour. Strain through filter paper

(coffee filters work great). Cool. While still warm (but not hot), stir

in the yeast.

Let stand overnight and pour into bottles. Allow uncorked bottles to set

in a darkened place for three weeks. Then cork and store bottles in a

cool place. Makes about 4 quarts.

 

Note:

Choose dandelions from an open field far from any insecticide spraying.

Pick early in the season when the leaves of the plant are still tender.

Flowers that have just opened are best.

 

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http://theoldentimes.com/dandelion_wine.html

 

Dandelion Wine

 

The following recipe was transcribed ver batim from the booklet,

 

Fleischmann's Recipes - 1915

 

Pour one gallon of boiling water over three quarts of dandelion flowers.

Lets stand twenty-four hours. Strain and add five pounds of light brown

sugar, juice and rind of two lemons, juice and rind of two oranges. Let

boil ten minutes and strain. When cold, add half a cake of FLEISCHMANN'S

YEAST. Put in crock and let stand until it commences to work. Then

bottle and put corks in loose to let it work. In each bottle put one

raisin, after it stops working. Cork tight.

 

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http://www.gpnj.org/wine.html

 

Thanks to Liz Marshall for this recipe.

I typically half this recipe since I don't have a big enough pot and it

takes a really long time to pick that many flowers. Just don't forget --

as I did, one year -- to halve everything but the sugar. It was gross.

My other nugget of wisdom is to respect authority (just this once) and

honor the expiration date on the yeast.

 

 

DANDELION WINE

2 gal. crock

3-5 qts. blossoms

5 qts water

***

3 lbs. sugar

1 organic orange

1 organic lemon

***

1 pkg, live yeast

wholewheat bread toast

Pick the best looking flowers, leaving the green sepals, but get rid of

the stalks. Back home, put them immediately into a large ceramic, glass

or plastic vessel. Boil water; pour over flowers. Cover your crock for 3

days. On the fourth day strain blossoms from liquid. Cook liquid with

sugar and rind of citrus (omit rind if not organic) for 30-60 min.

Return to crock. Add citrus juice. When liquid has cooled to blood temp,

soften yeast, spread on toast, and float toast in crock. Cover and let

work for 2 days. Strain. Return liquid to crock for 1 more day to

settle. Filter into very clean bottles and cork lightly. Don't drink

until winter solstice.

 

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http://www.ashtreepublishing.com/Book_Healing_Wise_Recipe_Dandywine.htm

 

Healing Wise

A Wise Woman Herbal

by Susun Weed

Paperback - 312 pages (1989)

ISBN: 0961462027

Published by Ash Tree Publishing

 

Dandelion Pharmacy

Excerpt from pages 151 - Healing Wise

 

Dandelion Wine à la Laughing Rock

 

 

Our year's supply for rituals and medicine

 

 

2gal/8 liter crock

3-5 qts/3-5 liters blossoms

5 qts/5 liters water

3 pounds/1.5 kg sugar

1 organic orange

1 organic lemon

1 pkg/8 grams live yeast whole wheat bread toast

 

 

 

DIRECTIONS:

 

Find a field of dandelions in bloom on a glorious shining day. Follow

the honeybees to the finest flowers. Pick them with a sweeping motion of

your parted fingers, like a comb. I leave the green sepals on, but get

rid of all stalks.

 

Back home, put blossoms immediately into a large ceramic, glass, or

plastic vessel. Boil water; pour over flowers. Cover your crock with

cheesecloth. Stir daily for three days. On the fourth day, strain

blossoms from liquid.

 

Cook liquid with sugar and rind of citrus (omit rind if not organic) for

30-60 minutes. Return to crock. Add citrus juice. When liquid has cooled

to blood temperature, soften yeast, spread on toast, and float toast in

crock. Cover and let work two days. Strain.

 

Return liquid to crock for one more day to settle. Filter into very

clean bottles and cork lightly. Don't drink until winter solstice.

 

 

Preparation time: A week's worth of effort yields a drink not only

delightful but good for your liver, as well.