Dandelion Wine — Home Brew Recipe

Dandelion Wine — Home Brew Recipe

A Taste of the Hedgerow

Long before commercial wines dominated British tables, country folk made do with what nature provided. Dandelion wine remains one of the most beloved traditional flower wines, and for good reason—it's free, satisfying to make, and surprisingly elegant when properly crafted.

The best time to gather dandelions is late April through May, on a sunny morning after the dew has dried. Pick only the yellow petals, as the green sepals impart bitterness.

Ingredients

  • 3 litres dandelion petals (loosely packed)
  • 4 litres water
  • 1.2 kg granulated sugar
  • 2 oranges (zest and juice)
  • 1 lemon (zest and juice)
  • 250g raisins, chopped
  • 1 tsp wine yeast nutrient
  • 1 sachet white wine yeast
  • 1 Campden tablet (optional)

Equipment Needed

  • Large stockpot
  • Fermentation bucket with lid
  • 4.5 litre demijohn with airlock
  • Siphon tubing
  • Muslin or straining bag
  • Hydrometer

Method

Day 1: Preparing the Must

Bring the water to a boil in your stockpot. Remove from heat and add the dandelion petals, stirring well. Cover and leave to steep for 48 hours, stirring twice daily.

Day 3: Starting Fermentation

Strain the liquid through muslin into your fermentation bucket, squeezing the petals to extract maximum flavour. Discard the spent petals.

Gently warm a portion of the liquid and dissolve the sugar completely. Add this back to the bucket along with the citrus zest, juice, and chopped raisins. Stir in the yeast nutrient.

Check the temperature has cooled to around 20°C, then sprinkle the wine yeast over the surface. Fit the lid loosely and leave in a warm spot (18-22°C) for five days, stirring daily.

Day 8: Racking to Demijohn

Strain the must through muslin into a sterilised demijohn, leaving the raisins and sediment behind. Fit an airlock and bung. Fermentation should continue for 4-6 weeks until bubbling ceases.

Clearing and Maturing

Once fermentation completes, rack into a clean demijohn, leaving sediment behind. Add a crushed Campden tablet if desired to stabilise. Rack again after one month.

Dandelion wine benefits greatly from patience—bottle after three months and age for at least six months before drinking. After a year, it becomes truly exceptional.

Expected ABV

11-12% depending on your starting gravity. Take a hydrometer reading before adding yeast—aim for an OG around 1.085.

Brewing Tips

  • Gather carefully: Only pick petals from areas free of pesticides and dog-walking routes.
  • Remove all green: Spend time trimming away green parts—they cause harsh, bitter flavours.
  • Temperature matters: Ferment cool (16-18°C) for cleaner, more delicate flavours.
  • Patience pays: This wine genuinely improves with age. The first six months can taste rough, but matured dandelion wine is sublime.

Recommended Products

Find everything you need for this recipe at BrewCo:

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