Replies

“My grandma used to have a recipe for dandelion wine. Is it really wine or is it more of a tonic?”

Well, I think our Grandmas most likely referred to it as a “tonic” so they could drink some every day, LOL!

This is basically the recipe I use. I don’t add the cloves (just a personal taste issue.) A big, glass Gallo Wine bottle works great for letting it “cook” after you’ve added the yeast. You leave the screw-top off, of course. You can also put an everyday kids balloon on top and watch it fill up, which ensures that your “yeastie beasties” are properly doing their thing. (I use regular yeast for bread baking, but the GOOD stuff; not just a packet from the grocery, which I find to be unpredictable at best. I like the French yeast I get through the King Arthur’s Flour website.)

Dandelion Wine

Dandelion wine does not require any special equipment to make. Just dandelions, some sugar and yeast, oranges and lemons, and pots to boil water in. This recipe uses cloves, which I think give it a nice touch. If you have dandelions around, give it a try!

* 1 package dried yeast (which is 2&1/4 teaspoons)
* 1/4 cup warm water

* 2 quarts dandelion blossoms
* 4 quarts water
* 1 cup orange juice
* 3 tablespoons fresh lemon juice
* 3 tablespoons fresh lime juice
* 8 whole cloves
* 1/2 teaspoon powdered ginger
* 3 tablespoons coarsely chopped orange peel
* 1 tablespoon coarsely chopped lemon peel
* 6 cups sugar

Dissolve the yeast in the warm water. Set aside.

Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great.) Cool. While still warm (but not hot), stir in the yeast.

Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.