How to Make Dandelion Wine: Traditional Recipe

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By HS Schulte
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This recipe for dandelion wine dates back to Britain in the 1930's, where it was published in an herbal encyclopedia called, "A Modern Herbal." Dandelion wine is considered a cleansing tonic for it's ability to restore the function of the liver. Dandelion is also a natural diuretic that is high in potassium, which is often depleted from the body with prescription diuretics. Dandelion is also well-known for encouraging weight loss.

Difficulty: Easy

Instructions

Step 1

Pick and rinse one gallon of dandelion flowers.
Step 2

Pour 1 gallon of boiling water over the flowers.
Step 3

Stir the mixture well. Cover it and allow it to steep for 3 days. Stir the mixture twice a day during that 3 day period.
Step 4

Strain the dandelion from the liquid and add 3 1/2 pounds of sugar, 1/2 cup of sliced ginger, 1/2 cup of sliced lemon rind and 1/2 cup of sliced orange rind.
Step 5

Boil the mixture for 30 minutes.
Step 6

When the mixture has cooled completely, place a tablespoon of yeast on some toast and place it on top of the liquid. At this point the yeast begins "working" on fermenting the dandelion wine.
Step 7

After a few days the yeast will stop actively working, at this point the dandelion wine is placed in a cask, or keg, and sealed tightly.
Step 8

After 2 months of being in the cask, the dandelion wine can be bottled.