Dandelion Wine

Wine made from dandelions? Yes! If you're looking for ways to put this springtime "weed" to use, this dandelion wine recipe is just the thing. It captures the essence of spring, and is so delicious, it's worth the wait.

Wine made from dandelions? Yes! If you’re looking for ways to put this springtime “weed” to use, this dandelion wine recipe is just the thing. It captures the essence of spring, and is so delicious, it’s worth the wait.

Wine - Dandelion Wine

Dandelion Wine

5 from 1 vote
Course Drinks
Cuisine American


  • 3 quarts dandelion blossoms – Be sure to use blossoms that have not been treated with chemical herbicides
  • 1 gallon water
  • 2 oranges  with peel, preferably organic
  • 2 lemons with peel, preferably organic
  • 3 pounds sugar
  • 1 package wine yeast – available online


  • Collect the blossoms in the morning when they are fully open. Clean thoroughly and drain. For a more delicate flavor, separate the petals from the green base.
  • Bring the water to a boil and pour it over the flowers in a large pot. Cover and let steep for 24-48 hours.
  • Peel the rind off lemons and oranges. Remove white pith, which will add bitterness. Slice the remaining fruit. Add the orange and lemon peels to the flower-water mixture and bring to a boil.
  • Remove from heat, strain out solids, then add the sugar, stirring until it is dissolved. Allow to cool. 
  • Add the remaining fruit slices, yeast, and cover with cheesecloth to ferment. When the mixture has stopped bubbling (anywhere from 2 days to three weeks), fermentation is complete. 
  • Strain the liquid through several layers of cheesecloth and transfer to sterilized bottles. 
  • Cork the bottles and store in a cool, dark place for at least six months before drinking for best flavor.
Keyword Dandelion Wine

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5 stars
My mother used to make dandelion wine when I was a kid. This was back in the early 70’s. I remember the big glass vat she had, collecting the dandelions, and watching it ferment. I’m so happy to see the recipe posted here. I will love to try it and carry on her tradition. ❤️


What a lovely memory! Let us know how yours turns out!

Linda Miller

The blossoms can be battered and deep fried. Tastes like mushrooms.

Lee Tea

I just added the yeast and yeast nutrient, which I was happy to find were very inexpensive at my local supplier. I used montrachet yeast – the yeast to make white wine, as opposed to red wine or champagne yeast. I only ended up a little more than 2 Tbsps to use, hope that’s not a problem. Each packet of yeast contained less than 1 Tbsp and said it was enough to make up to 5 gallons, so I am confused by the need for 3 Tbsps. I also dissolved the yeast in 1/4 c. water per packet as the packet instructed, though these instructions don’t say to.

My questions so far, if anyone could help, are these:
1. do you cover the brew as you’re boiling it for 1 hour? I didn’t this time.
2. do you dissolve the yeast before adding as I did?
3. my cover for the 3 day sit has two one-way vent holes. Is that preferable, or should it be airtight. Or should there be ventholes so the brew doesn’t blow its top?

This is my first time making any kind of wine – wish me luck!
Lee @ Lee’s Teas


Is there a home-made airlock method?? I would like to try this too without expense

Kimberly Kronk

My dad used to use balloons on the top of the jug for his airlock. Probably not a recommended way now but that’s what they did when I was a kid.


This looks great! Is there a method that does not require an airlock?

Jaime McLeod

C – an airlock is crucial to making any kind of alcoholic beverage. Without it, the ingredients could rot or become moldy during the fermentation process. Airlocks are very inexpensive, and you can get one at any store that sells brewing supplies. If there isn’t one near you, you can also find them online.

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