I’m especially impressed that you’ve remained so actively engaged with your audience since you posted this ten years ago!! I’m sorry, I haven’t tested mine. The raisins help to balance the flavor of the wine and improve fermentation, so I wouldn’t skip them. Thank you. The room it is fermenting at is usually 68 degrees so maybe that is why it’s not aggressive? We did the same thing, measured it by the petals alone lol and didn’t catch our mistake till reading your post just now! How fun! Looks loke my Kombucha. By picking some flowers, we encourage it to keep flowering over a longer period of time – making more food for the bees. Cork and let it age and it will mellow out over time. I frequently have to freeze my petals for a second picking before making Jellies. Thanks…looking forward to trying this. Cups ? I’ve never heard of anyone selling it. And did you throw them away after that? “Wild Wine Making”, another book just published by Storey Publishing, is another good resource for unusual wine recipes. Hi there! I did trim most of the pith from the peelings I added with the fruit. Filed Under: Recipes, Wildcrafting Tagged With: dandelion cookie recipe, dandelion recipes, dandelion wine recipe, dandelions, herbs, homemade dandelion wine, Natural Health, recipes. I use 3 quarts of loosely packed yellow dandelion petals. If it was off, it’d most likely have more of a vinegar flavor, not a bitter or sour flavor. Never ferment in aluminum or iron, as it can react with the wine. Without the open crock ferment, no wild yeasts. You can generally find that type of yeast at homebrewing stores if you have any in your area, or buy it online retailers, such as amazon.com. I picked about 7 cups & I still went ahead with making the recipe anyway. Even after a few hours, they close and start to wilt, and turn into a sticky mess. With the flowers, I made muffins, a cream of dandelion soup, and some veggie burgers – also made other foods with the greens..this is such an amazingly versatile plant! On the counter is fine. I’m not sure about the instructions and if I need both airlock and carboy. Never Buy Bread Again has over twenty bread recipes for all occasions, plus troubleshooting for common baking problems and tips on how to store your bread. Wild yeasts, although traditional and potentially bumping up medicinal qualities in the brews, can be a little tricky. And I want the best flavor. Thank you for this wonderful recipie! Too many different things in the pot, and your flavors get “muddy”. Thank you SO MUCH for both the clear instructions and tastey ingredients! For dandelion wine (and the cookies), the recipes use the yellow petals only. You can find recipes for dandelion wine that contain a wide variety of ingredients from other flowers, fruits and even herbs and spices. Also, as an information seeker myself, I hate it when I go to a website, have questions, and can’t get through to anyone. A water lock is a mechanism that raises and lowers water levels in a river or other waterway so that ships can move through said waterway. No dogs on our place, just cats. New World Producer of the Year - Sommelier Wine Awards 2020 "Dandelion Vineyards is a stimulating project. Have you ever tried to make this wine without boiling dandelions, using just “wild” yeast that live on the petals to do fermentation on their own? If you age in a carboy or other fermenter for 6 months or so before final bottling, fermentation should be largely complete. I am going to have to get out there to start harvesting right away. Either way, I’d probably pack them in a cooler (if it’s warm) for the ride home. I don’t, because I have a mild reaction to them. When you move on to final bottling, or if you’d like to do your first round of aging in your jug after the active ferment has settled down, it would be better to minimize headspace. Getting ready to try your recipe and I’m so excited! Thank you for your quick reply! 1) Can I reduce the sugar, as I like dry to semi dry wine? Thanks for any help you can give! Im sure you’ve been asked enough but I want to confirm yet again if I may. 3) Are the raisins absolutely necessary? All Reviews for Dandelion Wine … I am currently steeping the petals One thing I noticed… I've never made any kind of wine before, just kombucha, so I read the directions before going out to harvest. I don’t think anyone is willing to pay for the time involved in picking and drying enough petals for a batch of wine. Hello! Most dandelion wine recipes use only the petals, so they need to be separated from the stems. But not Bill Clinton as that may turn them rancid. You bet! It’s easy for them to become dominated by vinegar yeasts. I would think it should take less than a month in most cases. Then cork the wine up firmly in a bottle, and keep in cold. As a country style wine it’s pretty forgiving. Laurie, this is incredible. Hi, this is my first time making wine. If you would like a clearer wine, rack the wine into a gallon carboy with airlock before the final bottling. Sucrose — common table sugar — usually comprises only about 1-1/2% of the total. I wonder if those would work. oh boy! It’s surprisingly sweet! Several varieties of pineapple wine are made in Okinawa, Japan, from local produce. Just want to be sure we’re not spending a lot of time on bottles of bad wine, no that we haven’t been having fun with this! Would you have time to remove the flower petals at the collection site? For a single batch, it would be oversized. In the case of wine making, it traps carbon dioxide at the top of the carboy, and prevents the surrounding air from entering the carboy. Hi Why I’m asking is because usually yeast race used affects wine flavor very much, and I suspect that taking just ANY (probably inappropriate) yeast race might bring some disharmony to wine flavor. “It’s a sipping wine. Recommended materials for Making Dandelion Wine, « Ascites in Ducks – Treating Miss Emerald for Water Belly, When Should I Start Seeds? There are dozens of ways to make dandelion wine, but a good rule of thumb is to collect one gallon of flowers per gallon of wine … Remove any green parts. My Grandma’s recipe is NOT complete – and I would never have attempted making this without your help! Well most people I know substitute maple syrup for honey in their mead recipes.”. lol I should have removed the balloons months ago. But what we’re going to do next time is put them in water right away after getting a cupful, so they dont wilt. As a “country wine”, there was nothing added to help precipitate out the yeast beasties, so multiple rounds of racking would be the best route to a clear wine – which I normally don’t do. Also Italy likely oxidatized. They add body. I made it last year with great success. The dandelion, known by many as a troublesome weed, has actually been used both medicinally and in the culinary world in numerous forms. (I don’t recommend this.) Same for yeast nutrient. Can I add another packet of wine yeast now that it is cool? At no point should the recipe be greasy, although during the initial ferment of the petals the surface may look a little slimy. You have two options for bottling your homemade dandelion wine. Despite that I’m not from Crimea, I believe Amazon charges some fairly good additional fee per shipment to Russia, so it’s much less expensive and much faster to me to buy from our local supplier. Take off the balloons and let the trapped CO2 out and put them back on. Although the wine can be consumed at 6 months, the flavor mellows with age and becomes much less foxy and harsh. When you say – cover and steep for three days – how tightly covered is that? Over 75% of the sugars in honey are dextrose, levulose and maltose. but wondering if anyone has tried it, and what it does to the flavour? Yes, just upscale the recipe for most ingredients. Do you generally have mold issues in the house? It took me about three hours to process the flowers and I nearly gave up a million times. Breitenbach Wine Cellars. However, dandelion flower wine was considered so therapeutic to the kidneys and digestive system that it was deemed medicinal even for the ladies.“. lol – it’s funny. The thing about wine making (like cooking) is that you have to be mindful of the flavor blends. Not properly sterilizing all implements is a recipe for disaster. As I understand, once corked off they will still ferment some over time- is this correct? I suspect that the wine yeast will be the most expensive part of the setup. I’ve seen it several ways. Many dogs do have the favorite spots that they like to mark, so you can tell by damaged foliage, but it’s not always obvious. Bad bacteria can very easily get into your brew and overtake your yeast, or at least sour the flavor of your finish product. If you don’t have an airlock, you could put a large balloon over the top of carboy/gallon jug. I’m going to be hard pressed to find enough flowers but determined to make! I will wait for the fall crop if these are too old. Take freshly harvested dandelion flowers when they are still wide open. In the early 1970’s I made a very similar recipe of Dandelion Wine from a 1948 Culinary Arts Institute Cookbook. We always have a ton of them. I want to preserve the wine obviously, but I don’t want to inhibit the fermentation that would make it fizzy…, Lots of questions, I know. The initial soak of the dandelion petals basically makes a strong dandelion tea (infusion) to add to the fruit and sugar wine base. Zest (finely grate) about half of the rind and peel the rest off in very thin strips. I do dandy mead, fried dandelion fritters, and I aim to dig up roots this fall to make some roasted dandy root tea! After about 2weeks the citrus solution was still bubbling so we decided to strain and bottle with balloons anyways. This is the home of Breitenbach Wine Cellars, exclusive producer of an extensive array of award-winning grape, fresh fruit, and berry wines and Dandelion wine! Love the post! Hello, it appears as though most things are covered especially with all the questions and answers, great job on it all. Now that’s a blog post right there. I did this because I remember my mom's recipe having peelings in it. The dandelion wine is then strained again and poured into sterilized bottles and left in a cool place to mature for at least six months. How much will the liquid expand when I add the yeast. This is a “country wine” – what you see is what you get. Folks in the past used to ferment many different brews without the tech and sterilization we have available now. I don’t use sulfites or yeast nutrient with this one, just the recipe as stated. Thanks a lot for such an exhaustive description. Year 2 for making this wine with your recipe! We need bees more than we need to steal their flowers for wine. Stir daily with a wooden spoon or non-reactive stir stick. Conventional wisdom says that 1.25 pounds of honey can be substituted for 1 pound of sugar in any wine recipe to produce an equivalent amount of alcohol; substitute honey for all of the sugar and you make some form of honey wine, or mead. The wine has a beautiful color to it, but who will it taste? That’s okay. The above-noted alcohol content may differ from the alcohol content displayed on the bottle label due to the timing of changes in vintage dates or production lot codes. Should I remove the balloons, strain the wines and re bottle with another balloon? Hi, I have used you this recipe for dandelion wine. Thanks for the tip, Tia. I’m concerned about the preservatives, dyes, and pesticides used to grow boxed grapes. Even in our yard I can never tell where we’ve picked. I looked in my crock.. and my dandelion pedal water has molded Is it because its humid/ hot in my house? They are everywhere, 3 quarts didn’t put a dent in them lol. For aging in the basement, I cover with a light towel, too, just to keep the dust off. Nestled among the rolling, picturesque hills of Ohio’s Amish countryside is Der Marktplatz. Once the vigorous fermentation of the initial ferment is done, switching to an airlocked carboy in a cool location for aging would be good. WOW! How to Eat Dandelions (& Why You'd Want To), Harvesting and Using Dandelion Roots - The Natural Detoxifier, 6 Ways to Get the Musty Smell Out of Clothes and Towels. Thats what I did! It is also made in Dominican Republic by Vinicola Del Norte, its alcohol content is 10%. If I can’t, I don’t worry about it. Dandelion wine typically has a moderate alcohol content and is made by combining the petals with sugar, some kind of acid, like lemon juice, and other winemaking chemicals. Aging will take some of the raw edge off, but the bitterness is likely to stay. Or does this process prevent that? Thank you again :))))). Ok, I’ve been looking up raisins by the pound…and they’re kinda expensive. I harvested my dandelions. OK, I guess I’ve come this far, might as well carry on….Thank you. I don’t say flowers, I say petals. Siphon the wine into a clean container and run through a cheesecloth or coffee filter and let the wine ferment for an additional 6 to 8 weeks. I wouldn’t use anything rotten, but mushy bits have some of the best flavor. Washing them makes them close up IMMEDIATELY, which makes processing them much more difficult. Why do you have to waite so long? That is what I will try. I’ve got this year’s batch of petals steeping right now. Just made my first batch of dandelion wine. I made some dandelion wine this summer. The packets of yeast I’ve used say that they are good for up to 5 gallons of product, so odds are you won’t need extra packets of yeast for 5 gallons of wine. I like it. I couldn't get her recipe, but this is similar to what I remember. I think a home made gingerale along these lines would be super, although I wonder how one could incorporate raw honey and less/no sugar? You’ll probably want to rack off the wine and leave the lees behind for a clearer finished product. A little more or a little less won’t make a huge difference in the recipe. Strain the liquid through several layers of cheesecloth or a flour sack towel and transfer to sterilized bottles. Oh, and as for the alcohol content, that is all controlled by the yeast used. I had stumbled on a Youtube video of dandelion wine and since my front yard was full of them, I decided to give it a try. PS. Normally I only add a small amount of water or maybe grape juice to top off a carboy that’s not quite full. . Thanks for sharing this recipe:) I began the process about a month ago now and then had to leave town so left the final steps for a friend to finish. 3) Prepare the oranges and the lemon. I’ve shared your recipe and story link in my post “Yank That Dandelion – And Eat It!?“. I don’t have enough containers for 2-3 batches. How many bottles does your batch make? If you want to be extra safe, you can move the wine to a carboy with an airlock for 3-6 months before bottling. Leaf translation missing: en.common.icon. Cloth? I decided to roughly meet half way and go with two quart jars of packaged petals! I’m personally not a fan of long term storage in plastic, but I suppose if it’s food grade you could probably do it. It’s your brew, so you are certainly welcome to experiment with adding whatever you like. Have you played with the ingredient amounts? I suspect there may still be some 30 year old wine in her basement. If you wanted to make a larger batch, yes. Will this completely ruin my wine, or will it just be little sweeter. Simi , here is a recipe for Dandelion Jelly ! Ferment in the carboy for 3-6 months before bottling. As for only using perfect fruit…there’s a fine tradition of fermenting bumped and bruised fruit that wasn’t suitable for other storage methods. There are many different recipes for it, which have been handed down from generation to generation over hundreds of years, each of which may differ slightly in both ingredients and method. You could age it in a gallon jug until it stops fermenting and then rack for a clearer wine. I was trying to get 3 quarts of petals but I see now that is not what you meant. We the method used in this recipe (with the petals being covered in boiling water to steep), the yeasts are cooked, but I’m sure people do it. What did I do wrong? Boiling water is then poured over the petals, the container is covered, and it is left to steep for two to three days. Cover with a towel to keep dust out and let steep for three days. We’re currently at the balloon stage of the recipe, they look like they are ready to take flight. 2) the liquid doesn’t fill the carboy entirely. If you’re only going to do an occasional batch of country wine, the stock pot will probably work just fine. My neighbors all think I am some kind of nut because I am always picking dandelions. Have you tasted it? If you use wine yeast as recommended in the recipe, you should end up with around 12 to 13 percent alcohol. (Not recommended for plastic, as this will speed breakdown.) I ask because I got some decorative glass “rocks” to put in a bird bath, and they were specifically labeled that they should not be in contact with food. You’ve also sparked my wine-making curiosity now, I am already coming up with ideas for the next wine I will try to make, I am thinking of something with licorice and blueberries could be nice, those are 2 popular ingredients here in Finland. I was wondering if I can use organic, raw sugar for all three pounds in the dandelion recipe? Part 1 (Greens), Dandelions: Friend or Foe? Bees love dandilions. I have a recipe for honeysuckle jelly. I’m going to try strawberry- rhubarb next, and then maybe lemon balm. For the first active ferment, it’s not a problem to use a larger jug, as the fermentation will be very active. By this point the yeast should have eaten itself to death (consumed all the sugars), so I’m not entirely sure what’s going on, unless the balloons are thick and not leaking the CO2 out. Some sort of wine yeast would be best, but just about any yeast will work in a pinch. While steepping the flower petals, do they need to be in the refrigerator or just on onthe counter? This blog was super helpful. Once you pluck the yellows off, you can freeze them. So I essentially made hooch! I’ve read different accounts. Please can you tell me how much yeast is a “package” of yeast in weight terms. When we get dandelions, we get LOTS OF DANDELIONS! Those fresh flower petals are best picked off of their bases ASAP once they’ve been picked. Remove any green parts. There should be no problem with substituting homemade raisins if you have them available. I am going to try this recipe, but instead of sugar I am going to use caramelized honey and make a bochet. Helpful (7) More Reviews Back to Dandelion Wine. Thanks for stopping by, Jennifer. Collect the blossoms when they are fully open on a sunny day. Just keep it covered to keep the critters and dust out. Their wines our children. Good luck, Roxanne. We followed a recipe from RGladstar on 4/21 and used 2 c sugar. Jaynie. Thank you so much for this recipe! The dandelion wine is then strained again and poured into sterilized bottles and left in a cool place to mature for at least six months. I’ll be doing here in northern California! (As long as fermentation was done of course. Gotcha. Donyou recommend opening it up every day and stirring until it’s done? If people are inclined to invest in a more sanitary and controlled brewing setup, that’s great. Rinse well, and let things dry in a sunny window for a little more sterilization via the UV rays. The first round this spring was a lot but nothing like last year. I’m guessing there are details about additives that stop the fermentation at a specific point to keep the bottles from exploding. I think I will bottle & use the balloon trick. 5) Add the yeast, orange and lemon slices, and raisins to the liquid. If you think anyone (seems a lot of people talk about having an abundance of dandilion) still have any they would pick and sell – not sure if there are any strange restrictions on sending flowers or if freshness would be compromised, etc. I did not measure my flowers before plucking all the petals. My front yard is covered in dandelions– now I know I can drink them. Or is it like bread and you dont want to disturb it while the yeast is working? The water has been boiled, so you should have a fairly sterile environment. Best kept in cold dark and dry area. Great work Laurie. I wonder if it depends where they grow? Between body temp and room temp is an easy safe range. Yes, a funnel does make filling bottles easier, if you go straight to bottles from the crock like I did in the post. According to the woman who made this wine, she categorizes it as a dessert wine verses a table wine. And wouldn’t I also need a funnel to get the wine in the bottles? Customers are advised to read the bottle labels to confirm the actual alcohol content of their purchases. Also for the final stage we used half gallon carboys, we have some sediment on the bottom, will this affect the flavor of the wine? Notify me of followup comments via e-mail. I hope this answers your questions! I feel compelled to share some of my experience with brewing alcohols. I guess any yeast suitable for white wine will be OK, right? Or should I add more water to the steeping? If you don't want to send the wine fruit to the compost pile, try Dandelion Wine Fruitcake. I’d like to ask whether in a separate saucepan with a little extra water I can whizz up and boil the raisins, oranges and lemon flesh so that I can get all the contents straight into my air-locked container (demijohn x2)? In the book The Wildcrafting Brewer, the author focuses on nothing but fermenting with wild yeast in a variety of ways. Absolutely! It took weeks for the fermenting to stop. If you think you’ll be doing winemaking on a more regular basis, a carboy is probably a worthwhile investment. I’ve started making dandelion wine back in early May (similar recipe to yours). If you’re full to brim before yeast is added, yes, a larger container would be a very good idea. Is there anyway I can salvage it, or do I chalk it up to a learning curve? I got the bubblier attachment for the gallon carboy and it stopped bubbling, I guess weeks ago. It’ll just be really frisky. Thank you for clarifying. She’s not much of a drinker, though. This was my first time trying to make wine. Alternatively, you could bottle temporarily in swing top bottles, and release the pressure once a week or so, if you can more evenly distribute your wine into those bottles without a large air space. I mean, they gotta go in the water anyway, right! sure hope you see this post soon. Giving the dandelion wine a shot! Wine Dandelion Drinking Funny Wine And Dandelion Lover Pullover Sweatshirt. Also works well if you add strawberry's in to the wine. First; roughly how long should it take for the balloons to drop? Thank you for this recipe my hubby sent it to me so I figure I may have it done for him by Christmas, goodness knows the dandelions are aplenty here in Ohio (broken mower on 4 acres means fount this recipe just in time)!! It sounds like your yeast is still quite active, so burp the balloons as needed. I am also grateful for the years of comments available to read through to help me along. WOW!!!!!!!!! Hi, If corking.. does that mean you have to buy a special corker? My grandma made Dandelion honey, made with blossoms and probably sugar, unfortunately I don’t have a recipe so need to google it, but I loved the taste, this wine must be awesome with the orange/lemon parts!! The optimum temperature is from +10 to +15 degrees. Is it ok to save the dandelions in a ziplock bag and store in the refrigerator or freezer until I have enough to make full fill my recipe? I also notified that many other recipes online say to use golden raisins. I don’t have a carboy unfortunately as this is my first time at making this wine. Thanks. Make sure to remove them from the flower base right away, and keep them in the freezer. Any advice would be much appreciated:). Apparently, it sounded like there were bombs going off or they were being shot at. The recipe calls for 3 quarts of petals. My 6 year old bottles are more like a good brandy. You can- let it finish in bottles, or move to a carboy and then bottle. Firmly packed is preferred. You can learn more about using wild yeasts in the book, “The Wildcrafting Brewer“, or in the Art of Herbal Fermentation online class from The Herbal Academy. Flavor will change a bit with different handling, but Mother Nature likes to make hooch. Sorry, one more question! Some add lemon too, and others ginger. I usually end up with around five bottles of wine. Kinda like using sap for maple beer. Put everything into a crock (or wide mouth carboy with airlock) to ferment. Thanks for your help! New bottles are like $2 each. I've made grape wine and it took 2 to 3 weeks for it to be ready to drink. Now thanks to you I can make my own. I used just standard red raisins, is that going to cause a big difference? I now have enough for another batch. wine dandelion drinking, funny wine and dandelion lover, dandelion, wine, funny wine, wine dandelion, cocktails for halloween, thanksgiving, christmas, mothers who love wine, rosé, liquor, celebrate with family. I hope you will find it worthwhile. Also, could I add chamomile petals as well for additional health benefits? The above-noted alcohol content may differ from the alcohol content displayed on the bottle label due to the timing of changes in vintage dates or production lot codes. If you are close to this, you can add a little pure water. DO NOT try to use honey in place of sugar will not work well and have to much alcohol content and lack of good flavor. The pile of ingredients with the cutting board is what went into the boiled and strained liquid. If you wanted to use them to speed the process up, you could. Dandelions: Friend or Foe? I’ve only heard that dandelion wine is harsh on the palette so I’m confused as to why people rave about making their own. Sure glad we found your site. I’ve seen several people asking about carboy head space. Add the yeast, orange and lemon slices, and raisins to the liquid. If I remember correctly, the initial ferment at three days smelled exactly like you described – not something I'd want to drink, rather musty/foxy. . For most who do it, it’s a hobby that they enjoy, so they’re willing to spend the time on it. Dandelion wine is wine made from the flowers of the dandelion plant. Was your water boiling? My bottles have been sitting with the balloons on top for a week! Finish peeling the citrus, and slice them into thin rounds. Take a small sip of the booze and see what it tastes like. The airlock stopped bubbling weeks ago. Wondering if you can help since I’ve scoured the internet now and can’t find a clear answer. I haven’t made my own raisins, since our grape plants have just started producing. Can I take this a step further and make dandelion vinegar. Anyways, here are the links in case you’re interested For long term wine storage, a cool, dark location is best. Thank you for your reply. Primary fermentation can take place at normal room temp, from around 65 to 75F. Should we add more yeast and sugar (dissolved in water), to re-ferment? My goodness – amazing. being added in to the recipe, don't be. Citrus and blueberry are a classic pairing, so if you wanted to experiment, I’d probably start there, but I’m not sure how the blueberries would play off the raisins. Great directions for dandelion wine, and I love your photos! It’s much more aggressive, and can take the alcohol count higher than wild yeast before dying off. Pot lid? If you go to a carboy in between, a siphon hose is the best option to transfer from carboy to bottle. Sooooo… it would seem to imply that one could substitute maple syrup for sugar, although I have not tried it. I also plan to do some part of my wine using spring birch juice instead of water to bring additional forest note. I wonder if you can make dandelion jelly. I used a whole pack but maybe the water was a little too hot? 3) How might I make this into a sparkling wine? Was your crock well cleaned? Whoops – almost forget the yeast question. The most expensive part of this is the pound of raisins per gallon of wine. Yes, you can stockpile petals. 4) Add the lemon and orange zest to the flower-water mixture and bring to a boil. Your yard looks like mine did last year – a sea of yellow. In fact, one might be surprised at how light dandelion wine really is.