Winemaking recipe: Dandelion Wine
A perfect April wine, make sure you pick the flowers in the middle of the day (ideally a sunny day!) when the flowers are fully open. Should be ready for Christmas!
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of wine being made.
| Item |
Quantity |
Comment |
| Dandelions |
2 litre(s) |
|
| Orange |
4 fruit(s) |
|
| sugar |
1500 gram(s) |
|
| Water |
4.5 litre(s) |
|
| Yeast nutrient |
1 teaspoon(s) |
|
| Yeast, all purpose |
|
1 packet/ as directed |
Instructions
- Cut away any green from the heads
- Boil enough water to pour over the flowers to cover them completely and leave for two days to steep.
- After two days, squeeze the oranges, retaining both the peel (without white pitch) and the juice separately.
- Gently re-boil the mixture with the peel of the oranges (removing the pith), allow to cool slightly.
- Whilst cooling, add the sugar to a fermenting bucket and then carefully strain the hot mixture through a fine cloth or muslin. Stir the mixture afterwards to dissolve the sugar completely.
- Allow to fully cool, before adding yeast nutrient, orange juice and yeast.
- Move into a fermentation jar and fit airlock, store in a warm dark place and allow to ferment.
- Rack off as required & bottle when cleared.
Winemaking equipment
See our detailed list of wine making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).