Dandelion Wine
Capture the essence of spring with this enchanting dandelion wine recipe, a sweet and aromatic homemade brew crafted from freshly picked dandelion petals. Packed with highlights of citrus zest, lemon and orange juices, and the natural sweetness of white raisins, this wine is a celebration of nature in a glass. Perfect for wine enthusiasts and DIY adventurers alike, this recipe involves a simple fermentation process that transforms humble ingredients into a golden, floral elixir. With a few months of patience, this handcrafted wine matures into a crisp and refreshing beverage, ideal for sipping on warm evenings or gifting as a unique treat. Bring a touch of countryside charm to your table with this timeless homemade dandelion wine.
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Recipe Information
Ingredients
- 1 quart Fresh dandelion flowers (only the petals)
- 3 pounds Granulated sugar
- 2 tablespoons Lemon zest
- 2 tablespoons Orange zest
- 1 cup Lemon juice
- 1 cup Orange juice
- 1 cup White raisins (chopped)
- 1 gallon Water
- 1 packet Wine yeast
Instructions
Carefully pick around 1 quart of fresh dandelion flowers, avoiding any greens or stems, as these can add bitterness. Rinse the petals thoroughly in cold water to remove any dirt or insects.
In a large pot, bring 1 gallon of water to a gentle boil. Once boiling, remove the pot from heat and add the dandelion petals. Stir well, cover, and let steep for 2 to 3 hours to extract maximum flavor.
Strain the dandelion-infused water through a fine-mesh sieve or cheesecloth into another large pot or bowl. Discard the petals and reserve the liquid.
Reheat the strained liquid to a gentle simmer. Stir in the 3 pounds of granulated sugar until completely dissolved. Remove from heat once dissolved.
Add the lemon zest, orange zest, lemon juice, orange juice, and chopped white raisins into the liquid. Stir to combine, then let the mixture cool to room temperature.
Once cooled, transfer the mixture into a sanitized fermentation vessel (like a glass carboy or food-grade plastic bucket). Leave some space at the top to allow for fermentation activity.
In a small bowl, rehydrate the wine yeast according to the packet instructions. Once activated, pour the yeast into the fermentation vessel and gently mix it in.
Attach an airlock to the fermentation vessel and store it in a cool, dark place. Allow the mixture to ferment for about 2-3 weeks, or until bubbling in the airlock slows down significantly.
After primary fermentation, carefully siphon the liquid into a sanitized secondary fermentation vessel, leaving behind any sediment. Attach the airlock again, and let the wine age for another 2-3 months.
When the wine is clear and aging is complete, carefully siphon it into sanitized bottles. Cork or seal the bottles, and allow them to age for at least 6 months for the flavors to fully develop.
Serve chilled and enjoy your homemade dandelion wine, a floral and refreshing treat!
Nutrition Facts
Calories |
6010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 1566.1 g | 569% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 1489.1 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3114 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
