Dandelion Wine

Dandelion Wine


  • 6 pints of Dandelion flowers
  • 7 pints Water
  • 2 lb 12oz Sugar
  • 1 lb Sultanas
  • 2 Lemons, zest & juice
  • 1 Orange, zest & juice
  • 1 teaspoon Tannin
  • 1 teaspoon Pectolayse
  • 1 & 1/2 teaspoons Yeast Nutrient
  • All Purpose White Wine Yeast


The heady taste of Spring poured into a wine glass. It’s well worth scouting out a good supply before you start picking, to make sure you can get 6 pints & so make this wine as fresh as possible.

How to

With a bucket & plastic measuring jug to hand, pick your Dandelions from where you firmly believe no dog, cat or passing pedestrian has gone before. Also check to make sure there are plenty of other things growing around the Dandelions – they are famously almost indestructible, so if you see nothing growing but Dandelions the chances are some idiot was out with the weedkiller last year. *

Use your jug to measure out each pint of flowers, don’t press them down.

Use the whole head of the flower, pick off the stalk, give them a shake to remove any insects.

Put the Dandelion flowers into a sterilised bucket, boil up 7 pints of water and pour the water onto the flowers.

Leave for 2 days, occasionally stirring the contents.

Pour the flowers & water into a large pan, add the pared zest (see guide to right) from the Lemons & Oranges & bring to the boil.

Turn down the heat to a simmer, then simmer for 15 minutes.

Put the Lemon & Orange juice, Sultanas, Sugar, Tannin & Pectolayse into a sterilised bucket.

Pour the contents of the pan into the bucket, and stir to dissolve the Sugar.

Once cool, add the Nutrient & Yeast.

Ferment for 10 days.

Strain and put into a demijohn, top up with water.

Ferment out, checking for sediment & rack if needed.


* If this ever makes a book, remind me to call it Idiots With Weedkiller, An Adventure In Foraging.

Preparing Zest

Flower wine recipes call for the peel/zest/rind of Oranges & Lemons. It is important to remove the white pith as this will cause a bitter taste in your wine.

Flower wines tip: Always try to pick your flowers on a warm sunny day, just after Noon if possible, to help maximise their flavour.


  1. Dandelions picked on Sunday and now boiled.

  2. Second gallon just made and adding yeast tomorrow. might start a 3rd tomorrow! (smells too good not to)

    • It is only when you are looking for something that you find heaps or it. Nothing truer than the amount of dandelions I am seeing at the moment. Will probably start a second batch as well.

    • just transferred my dandelion wine from bucket to a demijohn, tastes really sweet and slightly syrupy. I have noticed that there is not the same fermentation activity as with other wines, have you any suggestions on that. Could I add in additional yeast whilst in the demijohn?

      • Flower wines don’t have as much good stuff for Yeast to feed on – so it’s a slower ferment. An extra 1/2 teaspoon of Nutrient will help things along.

  3. indeed. started a Gorse today, will get recipe up for the weekend. starts the same – 6 pints of flowers, took 25 mins and some sore fingers. have also created a 10-day Dandelion/Gorse fizz (DandeGorse Fizz?) that works rather well. recipe also to follow (needs Champagne bottles, corks & cages – have spares).


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