Dandelion Wine
Few country wines are as deeply rooted in British and European tradition as dandelion wine. For generations, the arrival of bright yellow dandelions signalled the beginning of the home winemaking season, and families would gather baskets of flowers to produce a wine that captured the essence of spring. Although the flowers themselves appear simple, careful preparation transforms them into a surprisingly sophisticated wine with notes of honey, citrus and dried fruit. Removing the green parts of the flower is the secret to producing a smooth, elegant wine rather than one with excessive bitterness. Its enduring popularity has made dandelion wine one of the defining recipes of traditional country winemaking, and it remains a favourite among home winemakers today.
At a glance
About this wine
Few country wines are as deeply rooted in British and European tradition as dandelion wine. For generations, the arrival of bright yellow dandelions signalled the beginning of the home winemaking season, and families would gather baskets of flowers to produce a wine that captured the essence of spring.
Although the flowers themselves appear simple, careful preparation transforms them into a surprisingly sophisticated wine with notes of honey, citrus and dried fruit. Removing the green parts of the flower is the secret to producing a smooth, elegant wine rather than one with excessive bitterness.
Its enduring popularity has made dandelion wine one of the defining recipes of traditional country winemaking, and it remains a favourite among home winemakers today.
Ingredients
- Approximately 1 litre of loosely packed dandelion petals (around 250–300 g of flower heads before removing the green parts)
- 2.0–2.25 lb (900 g–1.0 kg) white sugar
- Water (to make up to 1 UK gallon (4.5 L))
- Juice of 2 lemons
- Juice of 1 orange
- Finely pared zest of 1 lemon
- Finely pared zest of 1 orange
- 100 g raisins (recommended for additional body)
- 1 tsp yeast nutrient
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin 71B (highly recommended)
- Lalvin QA23
- EC-1118
Optional Ingredients
- 1 tbsp light honey (replace an equal quantity of sugar)
- 1 tsp glycerine after fermentation
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales.
Preparation
- Pick the flowers on a warm, sunny afternoon.
- Remove all insects by gently shaking the flowers.
- Carefully pull away the yellow petals, leaving behind the green base.
- Discard as much green material as possible.
- This is the most time-consuming part of the recipe but has the greatest influence on the quality of the finished wine.
Method
- Dissolve the sugar into the warm infusion.
- Add: Lemon juice Orange juice Raisins
- Top up with cool water to reach 1 UK gallon (4.5 L).
- Allow the must to cool below 25°C (77°F).
- Add: Yeast nutrient Crushed Campden tablet (if using)
- Cover and leave for 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Siphon into a sterilised demijohn.
- Fit an airlock.
- Top up if necessary.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir once daily.
Maintain 18–22°C.
Secondary Fermentation
Allow fermentation to continue for approximately 4–6 weeks.
Rack whenever sediment reaches around 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2–3 months
Rack again if necessary.
Bottle when brilliantly clear.
Dandelion wine improves significantly with bottle age.
Minimum aging: 9 months
Ideal aging: 12–18 months
Peak drinking: 2–4 years
Tips & notes
Tips for Better Dandelion Wine
- Pick flowers only when fully ope.
- Remove as much green material as possible.
- Add raisins for improved body.
- 71B yeast complements the floral character beautifully.
- A full 12 months of aging produces a noticeably smoother wine.
Common Mistakes to Avoid
- Leaving too much green material attached.
- Picking flowers after rain.
- Using flowers from sprayed areas.
- Rushing the maturation process.
- Fermenting at excessive temperatures.
Serving suggestions
- Serve lightly chilled (8–10°C)
- Excellent as an aperitif
- Pairs beautifully with soft cheeses, grilled chicken and seafood
- Complements asparagus, spring vegetables and fresh salads
- Wonderful with apple tart, lemon desserts and shortbread
Storage & ageing
- Improves for up to 4 years
- Store in a cool, dark place
- Best drinking window: 1–4 years
- Gains complexity and smoothness with extended bottle aging
FAQs
Do I really need to remove the green parts of the flowers? Yes. While a small amount of green material is unlikely to spoil the wine, removing as much as possible greatly reduces bitterness and produces a cleaner, more refined flavour.
Can I freeze the petals? Yes. Yellow petals freeze well and can be accumulated over several picking sessions before making the wine.
Why are raisins included? Dandelion petals contribute aroma but very little body. Raisins provide additional texture and improve the mouthfeel without overpowering the delicate floral character.
Can I use dried dandelion flowers? Fresh petals are strongly recommended. Drying results in a noticeable loss of aroma and colour.
How long should I age dandelion wine? At least 9–12 months. It reaches its finest balance after around 12–18 months and can continue improving for several years