Dandelion Wine Recipe: How to Make Dandelion Wine & Vinegar at Home

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Dandelion Wine Recipe

I’ve tasted some different wines over the years, but one of the best and most unique wines is this simple dandelion wine recipe. Enjoy!

Dandelions For Homemade Wine

Dandelions grow in most parts of the country. Here in North Carolina, we see them all year, but they mainly flower from March to November. You can collect the entire plant including the root if you want a drier, more bitter wine. Use just the flowers if you want a sweeter wine. Either way, clean them well. The roots can harbor sand in the crevasses, and bacteria on the entire plant. Neither of which are good in this dandelion wine recipe!

Dandelion Wine Recipe

Dandelion Wine Recipe

I've tasted some different wines over the years, but one of the best and most unique wines is this simple dandelion wine recipe. Enjoy!

Prep Time
1 hour
Active Time
1 hour
Fermentation Time
25 days
Total Time
25 days 2 hours
Servings
32 servings
Course
Beverage
Cuisine
American
Estimated Cost
$3

Ingredients

Instructions

Step 1

  1. To begin making this dandelion wine recipe, clean your dandelions well, making sure they are free of dirt and bugs.

  2. Add yeast to ¼ cup warm water and stir. Set the yeast mixture aside and move on to the next step.

  3. Add all remaining ingredients to a pot and simmer for about an hour. Turn off and cool a bit. Strain through a fine mesh strainer.

  4. Cool to about 100°F. Transfer liquid to your glass jug and add the yeast mixture. Stir well and top with an airlock.

Step 2

  1. After you have the water lock in place on this dandelion wine recipe, let the wine sit in a cool, dark place for 3-4 weeks to allow fermentation to take place. You'll know it's done when the bubbling stops.

  2. When it's finished, you can strain off the sediment if desired. Next, bottle it in traditional wine bottles and cork them or use Weck bottles.

Notes

It is very important to be sure that the fermentation process for this dandelion wine recipe has finished before capping or corking. If you don’t, you risk an explosion.

*If you choose to use a sugar substitute you’ll still need to add some sugar. Yeast feeds on sugar, and without it, the yeast can’t grow and your wine won’t ferment. Add just enough sugar for the yeast (it’ll be converted anyway), about ½ cup, and wait to add the sugar substitute until the wine is finished. Then you can judge how much you’ll need.

Nutrition:

Serving: 4ounces | Calories: 105kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 42mg | Fiber: 1g | Sugar: 25g | Vitamin A: 703IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
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Drinking Your Wine

Once you cap or cork the bottles, you can drink the wine from this dandelion wine recipe right away, or you can let it mellow. I allow my dandelion wine to sit for 3-4 months before drinking it. This seems to make it less harsh and much more mellow.

Dandelion Wine Vinegar

Some people don’t drink wine, but they use white wine vinegar for cooking. I have very nice champagne vinegar, but I’m thinking it could be made just as easily with this dandelion wine recipe.

Ingredients & Supplies

  • 1 bottle dandelion wine (from recipe above)
  • “mother” from raw vinegar (this is the gritty sediment at the bottom of a bottle of raw vinegar)
  • non-metal bowl or jug
  • cheesecloth
  • rubber band

Directions

Mix the wine and the “mother” in the bowl or jug, and cover with several layers of cheesecloth. (Fruit flies love vinegar and will ruin it if they get inside.) Leave the vinegar mixture for 3-4 weeks. Pour into a bottle and cap.

Use for salads or anything else you would use vinegar for.

Do you have a dandelion wine recipe you love? If so, tell us about it!

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About Debra Maslowski

Debra is a master gardener, a certified herbalist, a natural living instructor, and more. She taught Matt and Betsy how to make soap so they decided to bring her on as a staff writer! Debra recently started an organic herb farm in the mountains of Western North Carolina. You can even purchase her handmade products on Amazon!

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Comments

  1. Rede Batcheller says

    I can’t rate the recipe as I haven’t made it — but I wanted to leave a comment about seredipity and synchronicity and all that funny stuff that should be blamed on G*d acting anonymously . . . I’ve meant for at least two weeks to post on NextDoor (local NoVA) about dandelions in the lawn and getting rid of them. OF COURSE I wanted to include a bit of a carrot and give folks something worthwhile to do with their dandelions . . . but I didn’t get to it until HERE YOU ARE so we each get a two-fer.

  2. Rede Batcheller says

    I caan’t rate the recipe as I haven’t made it — but I wanted to leave a comment about seredipity and synchronicity and all that funny stuff that should be blamed on G*d acting anonymously . . . I’ve meant for at least two weeks to post on NextDoor (local NoVA) about dandelions in the lawn and getting rid of them. OF COURSE I wanted to include a bit of a carrot and give folks something worthwhile to do with their dandelions . . . but I didn’t get to it until HERE YOU ARE so we each get a two-fer.

  3. Carrie says

    What is the best way to sanitize any glass jugs or bottles used? Can they be boiled? I’ve come across some sanitizing products but they have too many chemicals for my liking!

  4. Vanessa Brennan says

    Can any dandelion be used? Are there different kinds? Or can I use what’s in my yard?

    • Debra Maslowski says

      Depending on where you live, Vanessa, you should be able to use what you have. Most all dandelions are edible, although some, like the white ones, may not produce the nice golden color and the flavor could be different. You’ll want to be sure no chemicals were used on the lawn, The best dandelions are harvested in the spring and summer, so you can dry them if need be.