number 100: dandelion wine part two


Alternative title:  Add a Lot of Sugar

After your dandelions have soaked in water for a few days in a not-too-cold place, strain your funny tea through a clean cloth.  Stir in 1.5 pounds (pounds!) of sugar.  I think I added a bit less than that, but I tasted the stuff and it was very sweet.  And very dandeliony.

Put the wine in clean glass jars (I sterilized mine in the oven first, just to be safe), and cover the lids with cloth.  Let them sit someplace warm for three weeks.

Just so you know, part three is letting them sit in new jars for another four months.  And then it’s done!

I plan on making at least one more batch this spring, next time experimenting a bit.  You can add spices and citrus fruit to the dandelions while they soak.  I am also curious to see if the dandelion wine can be made with honey rather than sugar.  Do you know?


4 thoughts on “number 100: dandelion wine part two

  1. “Probably the most popular of ingredients to pair with dandelions in wine making, though, is honey. When combined with honey, dandelions make a wine that is commonly called a “metheglin.” A metheglin is any mead (honey wine) that is made with one or more herbs (such as dandelions) as a main part of its flavoring component. Metheglins are incredibly versatile, and almost any herb or spice can be used to make a wine. In addition to just a drinking wine, metheglins are often made as wines that are used solely for cooking and as marinades. When used as part of a metheglin recipe, dandelions produce a wine that is both complex and flavorful and pairs well with a wide variety of foods and occasions.”

    Taken from:

  2. Wow, Candace! I’m excited to try this! The recipe I followed (From Edna Lewis’ Taste of Country Cooking) didn’t use yeast, either. Maybe the next batch I try will use yeast and honey!

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