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Pink Dandelion Wine

Pink Dandelion Wine
Photo Credit
Searra Liggett
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Beverages
Course
Other
Preparation Method
Other
Sources
Old Farmer's Almanac

Taste the “spirit” of spring using common dandelions. Dandelion Wine is known for its unique and tangy flavor. Combined with the tart sweetness of raspberries, it makes for a refreshing drink!

Keep in mind that the final concoction is bottled and aged for 6 months before drinking.  Perfect for a Christmas gift in December!

Pick dandelions on an early spring morning when the flowers are in full blossom, and the heads are just starting to open; never harvest dandelions from a yard that’s been sprayed with chemicals/pesticides.

This Pink Dandelion Wine recipe makes about three 4/5-quart (“fifth”) wine bottles.

Find more nutritious and delicious recipes with dandelions!

Ingredients
2 quarts of dandelion petals (stem and green collar of each flower removed)
2 quarts of boiling water
3 lemons
3 1/2 cups sugar
10 oz package of frozen sweetened red rasperries
1 yeast cake
cheesecloth
1 one-gallon jar (stoneware jar works best)
3 one quart wine bottles with screw-on caps

Instructions

  1. Pick the dandelions, snip off the stem and green collar, and rinse in cool water. Place the petals in the clean one-gallon jar and pour the boiling water over them.
  2. Let stand overnight.
  3. In the morning, strain the liquid through cheesecloth (or tea towel), being sure to squeeze the flowers to remove all the juice. Combine dandelion juice with the strained juice of lemons. Add juice to frozen raspberries and sugar. Bring mixture to a boil, then gently simmer for 20 minutes.
  4. In the meantime, clean the jar with soapy water and dry it out. Pour mixture back into jar, cooling to lukewarm temperature.
  5. Add yeast. Stir until yeast dissolves, cover the jar, and let the mixture ferment for 10 days (with an airlock if possible) or until hissing subsides.
  6. Using a double layer of cheesecloth, strain the liquid into a cider jug and let stand for 3 days.
  7. Strain the liquid again and place it into quart wine bottles with screw-on caps (or swing-top bottles), but DO NOT tighten the caps. Let the wine stand for 24 hours to reduce the chance of a fizzy explosion.
  8. Seal the bottles and leave for at least six months before drinking.

Enjoy! 

(The final concoction should be drunk ice cold.)

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Heather Schirtzinger</span> Tue, 05/24/2022 - 03:06
Hey, not sure if you saw it recently-ish; but, someone asked a little bit back on that as well. The reply was 2 ounces of yeast. I'm willing to try it full strength the first time and adjust from there. I made some once before (different recipe) and it was Awful! He he. Just the first time brewing anything. Later projects were Much more successful. I wish you Luck in your brewing adventure!
<span>Sgman</span> Sun, 05/12/2024 - 13:21
Hello, I have an unopened 1Lb vacuumed sealed Bella Instant Red yeast, it expired in 2022, but has never been opened. Could this type of yeast be used in this homemade wine recipes? I've used this type of yeast making homemade bread. Works great. Thanks for these recipes!!
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 04/29/2020 - 15:04

Hi, Malinda. Good question. And we have your answer...on our common substitions page.

 <span>Rachel</span> Fri, 05/05/2017 - 12:31
I am new to this, and I was wondering if I can make half of this recipe, or if that is not a good idea? Also, I have been unable to find a yeast cake at any of our local grocery stores and wondering if there is any substitution?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 05/08/2017 - 15:37

Hi, Rachel! Welcome!

We always recommend when trying a new recipe to follow it to a T the first time. You can find substitutions for common ingredients (such as a yeast cake) in our handy chart: http://www.almanac.com/content/common-ingredient-substitutions .

 <span>Kathy Di</span> Thu, 05/05/2016 - 09:44
As with any kind of fermentation process, make sure all equipment is sanitized. Making my first batch right now. Six days in, and batch #1 is still bubbling. It will be interesting to taste end product. The juice, going in, was scrumptious. It will be difficult to wait until December.