Recipes›flower

Dandelion Wine

A springtime classic that turns a garden pest into something truly special. Golden, honey-like, and uniquely flavoured — worth the effort of picking those petals.

Difficulty
intermediate
Yield
4.5L
Ready In
9 months

Dandelion Wine (4.5L / 1 Gallon)

Ingredients

  • 2 litres of dandelion petals (petals only — no green parts)
  • 1.2 kg white sugar
  • Juice and zest of 2 lemons
  • Juice and zest of 1 orange
  • 1 tsp yeast nutrient
  • 1 tsp acid blend
  • 1 Campden tablet
  • 1 sachet white wine yeast
  • Water to 4.5 litres

Picking Note

Pick only the bright yellow petals on a sunny day when the flowers are fully open. Avoid the green calyx (the base) — it makes the wine bitter. This takes patience — 2 litres of petals requires several hundred flowers.

Instructions

Day 1: Place petals in a bucket with the citrus zest. Dissolve sugar in 2 litres of boiling water and pour over petals. Add citrus juice. Top up to 4.5 litres with cold water. Add Campden tablet. Cover for 24 hours.

Day 2: Add yeast nutrient and acid blend. Check SG (aim 1.085). Add yeast.

Days 2–5: Stir daily.

Day 5: Strain through fine muslin into demijohn. The wine will be a beautiful pale gold.

Maturation: At 6 months, dandelion wine is good but still young. At 9–12 months it develops a lovely floral honey character. Serve slightly chilled.

Brewing this recipe?

Track your batch, log readings, and get AI advice from Vinnie.

Track This Brew

More Recipes

Elderflower Wine
Light, fragrant, and utterly British — elderflower wine is one of the finest cou...