Homemade Dandelion Wine Recipe Easy Step-by-Step Rustic Flavor
A rustic and traditional homemade dandelion wine recipe that is easy to make with simple ingredients, offering a smooth, floral, and slightly sweet flavor perfect for cozy gatherings and gifting.
- Prep Time: 1 hour active prep
- Cook Time: 24 hours steeping + 5-7 days primary fermentation + 3-6 months secondary fermentation
- Total Time: Approximately 3.5 to 6.5 months including fermentation and aging
- Yield: About 1 gallon (approximately 16 servings) 1x
- Category: Beverage
- Cuisine: Rustic/Traditional
Ingredients
- 4 cups fresh dandelion petals (yellow parts only)
- 1 gallon (3.8 liters) filtered water
- 3 to 4 cups (600 to 800 grams) granulated sugar (organic cane sugar recommended)
- Juice of 2 large lemons plus zest of 1 lemon
- Juice of 1 large orange plus zest
- ½ cup (120 ml) honey (preferably local raw honey)
- 1 teaspoon wine or champagne yeast (Lalvin EC-1118 preferred)
- Optional: 1 cinnamon stick or a few cloves for spiced version
Instructions
- Pick and prepare the dandelions: Gather about 4 cups of freshly picked dandelion petals on a dry day. Pluck only the yellow petals, avoiding green parts. Rinse gently in cool water to remove dirt and bugs. (15 minutes)
- Boil the sugar water: In a large pot, bring 1 gallon (3.8 liters) of filtered water to a boil. Add 3 to 4 cups (600-800 grams) of granulated sugar, stirring until completely dissolved. Remove from heat.
- Steep the petals: Add the dandelion petals, lemon zest, and orange zest to the hot sugar water. Cover and let steep for 24 hours at room temperature. (Do not exceed 48 hours to avoid bitterness.)
- Strain the liquid: Using cheesecloth or a fine mesh strainer, strain the liquid into your fermentation vessel, discarding the petals and zest. Press gently to extract flavor. (10 minutes)
- Add citrus juice and honey: Stir in the juice of 2 lemons and 1 orange, plus ½ cup (120 ml) honey. Mix well until honey is fully incorporated.
- Cool and add yeast: Allow mixture to cool to lukewarm (around 70°F/21°C). Sprinkle 1 teaspoon of wine yeast evenly over the surface. Do not stir.
- Cover and ferment: Fit fermentation vessel with an airlock or cover loosely with a balloon with a tiny pinhole. Place in a dark, warm spot (65-75°F / 18-24°C) for primary fermentation for about 5-7 days until bubbling slows.
- Secondary fermentation: Siphon wine into a clean container, leaving sediment behind. Fit with airlock and let mature for 3-6 months to develop flavor.
- Bottle and age: Once clear and no longer fermenting, bottle the wine in sterilized bottles. Store in a cool, dark place and age for best flavor.
Notes
Avoid green parts of dandelions to prevent bitterness. Use filtered water to avoid chlorine which inhibits yeast. Cool mixture to lukewarm before adding yeast to avoid killing it. Sanitize all equipment thoroughly to prevent spoilage. Patience is key—do not rush fermentation or aging. Optional spices can be added during steeping for variation. Store unopened bottles in a cool, dark place; consume opened bottles within a week refrigerated.
Nutrition
- Serving Size: Approximately 8 ounc
- Calories: 100120
- Sugar: 2530
- Carbohydrates: 2530
Keywords: dandelion wine, homemade wine, rustic wine recipe, floral wine, fermented beverage, easy wine recipe, natural wine, traditional wine