Dandelion Wine Recipe
Okay, so we de-head them, we mow them, we curse them (often), we pretend they’re not really there, we dig them up, and generally aim quite a lot of animosity in their direction. But do they deserve it?! Over the last few years we’ve made dandelion root coffee, and it’s been quite nice, in my opinion, but a lot of faff. This year Suz suggested we try dandelion wine – and not one to argue with that train of thought, I dug out the old 1970’s book “Easymade Wine & Country Drinks” by Mrs Gennery-Taylor.
The ingredients needed are:
- 2 quarts (2.25 litres) dandelion flowers
- 3lb (1.4kg) granulated sugar
- G.P. (general purpose) wine yeast
- Yeast nutrient
- 1 lemon
- 1 orange
- 1 gallon (4.5 litrs) boiling water
Now being of that generation who was brought up in the metric system, yet who had to learn the old imperial system as his father worked in it, I’ve converted the imperial measurement above to metric. However, I’ll be putting it all in 1 gallon demijohns, so I’ll be basing it on that.
So we picked 10 quarts of dandelion flowers – Suz spent a couple of hours of back-bending picking, and I chipped in for the last hour, even stealing some from our grateful neighbour’s lawn! Essentially we just packed the big yellow dandelion heads into a litre jug, and called that one quart.
We washed the dandelion heads, placed them into a sterlised five gallon fermenting bucket, and added 5 gallons of boiling water, five finely sliced oranges and five finely sliced lemons. Gave it a good stir and sealed the lid. We now need to leave it for ten days – no longer! (according to the book).
I must add – it’s important to sterilise everything you use when making home-made wine, beer or cider. Cleanliness is everything!