Ingredients:

  • 4 cups packed Dandelion Petals (Petals only; avoid green parts)
  • 1 gallon Purified Water
  • 3 lbs Granulated Sugar
  • 1 cup Light or Golden Raisins
  • 2 large Lemons (Zest and Juice)
  • 1 large Orange (Zest and Juice)
  • 2-inch piece Fresh Ginger Root (Sliced, optional)
  • 1 packet Wine Yeast (e.g., Lalvin EC-1118)
  • 1 teaspoon Yeast Nutrient

Instructions:

  1. Sanitize Everything: Thoroughly sanitize all equipment (pots, fermenters, spoons, siphons, airlocks) before starting. Sanitation is non-negotiable for successful winemaking.
  2. Gather Petals: Harvest dandelion flowers mid-morning on a dry, sunny day. Separate the yellow petals carefully from the bitter green bases. Measure 4 packed cups of pure petals.
  3. Create the Must Base: In the large pot, combine the 1 gallon of purified water and 3 lbs of sugar. Bring slowly to a boil, stirring until the sugar is fully dissolved. Boil gently for 5 minutes.
  4. Steep the Flavours: Remove the sugar water from the heat. Add the dandelion petals, zest and juice of the citrus, raisins, and sliced ginger (if using). Cover and let steep for 24 hours.
  5. Strain and Cool: Strain the mixture (the 'must') through a fine sieve or muslin bag into your primary fermenter. Discard the solids. Cool the must rapidly until the temperature drops below 75°F (24°C).
  6. Activate Yeast: Follow the specific instructions on the wine yeast packet (usually rehydrating in a little warm water for 15 minutes).
  7. Pitch the Yeast: Add the yeast nutrient and the activated yeast into the cooled must. Stir gently but thoroughly.
  8. Seal and Monitor: Secure the lid on the primary fermenter and fit the airlock. Place the fermenter in a dark location where the temperature remains stable between 65°–75°F (18°–24°C).
  9. Check Specific Gravity (SG): Take an initial hydrometer reading (Original Gravity). Allow primary fermentation to continue until the bubbling slows significantly (about 5–7 days), and the SG reading drops below 1.010.
  10. Racking to Secondary: Carefully rack (siphon) the wine into the sanitized secondary glass carboy, leaving the sediment (the ‘lees’) behind in the primary fermenter.
  11. Clear and Wait: Refit the airlock. Store the wine in a cool, dark location. Repeat the racking process every 6–8 weeks, or whenever a new layer of sediment builds up, until the wine is crystal clear (this may take 3 to 6 months).
  12. Final Gravity and Bottling: When the wine is clear and the hydrometer reading is stable (ideally 0.998 or lower), it is ready for bottling. Sanitize bottles, corks, and siphoning equipment.
  13. Age for Flavour: Cork the bottles tightly and store them. The Dandelion Wine flavor profile truly matures after 6–12 months of aging.