How to Make Dandelion Wine at Home

You will doubtless have heard of the soft drink called Dandelion and Burdock. However, have you heard of  Dandelion wine? 

Dandelion Wine is a delightful and somewhat nostalgic beverage that captures the essence of spring and summer in a bottle. 

It’s a simple, yet rewarding process that transforms these common garden flowers into a fragrant and unique wine. Follow this guide to make your own dandelion wine at home.

Ingredients

1 litre of dandelion petals (approx. 4 litres of dandelion heads, just the yellow petals)

1.5 kg of granulated sugar

4.5 litres of water

2 lemons

2 oranges

1 sachet of wine yeast

1 campden tablet (optional, for sterilisation)

Equipment

Large pot

Fermentation bucket (sterilised)

Demijohn (sterilised)

Airlock and bung

Funnel

Siphon tube

Cheesecloth or fine strainer

Sanitised bottles with corks or caps

Instructions

Collecting Dandelions:

Harvest dandelion flowers on a dry, sunny day when they are fully open. Avoid areas that may have been sprayed with chemicals.

Separate the yellow petals from the green parts of the flower. The green parts can impart bitterness to the wine.

Preparing the Must:

In a large pot, bring 4.5 litres of water to a boil.

Add the dandelion petals, reduce the heat, and simmer for 10 minutes.

Remove from heat and let the mixture steep for 24 hours.

Starting Fermentation:

Strain the liquid through cheesecloth or a fine strainer into the fermentation bucket to remove the petals.

Zest and juice the lemons and oranges. Add both the zest and the juice to the bucket.

Dissolve the sugar in the strained liquid, stirring thoroughly.

If using a campden tablet, crush and add it now to sterilise the mixture. Wait 24 hours before proceeding.

Once the mixture has cooled to room temperature, add the wine yeast and stir well.

Primary Fermentation:

Cover the fermentation bucket with a clean cloth and allow it to ferment in a warm place (18-22°C) for 5-7 days. Stir the mixture daily.

After a week, transfer the liquid to a demijohn using a siphon tube, avoiding any sediment at the bottom of the bucket.

Secondary Fermentation:

Fit the demijohn with an airlock and bung to allow gases to escape while preventing air from entering.

Store the demijohn in a cool, dark place. Fermentation will continue for several weeks to months until bubbles in the airlock slow down significantly.

Racking and Bottling:

Once fermentation is complete, rack the wine by siphoning it into a clean demijohn, leaving behind any sediment.

Repeat this process every few months as needed until the wine is clear.

When the wine is clear and no longer producing bubbles, it’s ready to bottle. Siphon the wine into sterilised bottles and seal with corks or caps.

Aging:

For the best flavour, allow the wine to age in the bottle for at least 6 months. Some enthusiasts prefer to age it for a year or more.

Tips for Success

Sanitisation: Always ensure all equipment is thoroughly sanitised to prevent contamination.

Patience: Dandelion wine requires time to develop its full flavour. Resist the urge to drink it too soon.

Experimentation: Feel free to experiment with additional ingredients such as ginger, spices, or different citrus fruits to create unique variations.

Making dandelion wine at home is not only a charming way to utilise these ubiquitous flowers but also a gratifying project that results in a truly unique and aromatic beverage. Enjoy the process and the delightful taste of homemade dandelion wine!