Pink Dandelion Wine


2 quarts of dandelion petals (stem and green collar of each flower removed)
2 quarts of boiling water
3 lemons
3 1/2 cups sugar
10 oz package of frozen sweetened red rasperries
1 yeast cake
1 one-gallon jar (stoneware jar works best)
3 one quart wine bottles with screw-on caps


Pick the dandelions, snip off the stem and green collar and rinse in cool water. Place petals in the one-gallon jar and pour the boiling water over them.

Let stand overnight.

In the morning, strain the liquid through cheesecloth, being sure to squeeze the flowers to remove all the juice. Combine dandelion juice with strained juice of lemons. Add juice to frozen raspberries and sugar. Bring mixture to a boil and simmer for 20 minutes.

Pour mixture back into jar, cooling to lukewarm temperature. Add yeast cake. Stir until yeast dissolves, cover the jar, and let mixture ferment for 10 days or until hissing subsides.

Using a double layer of cheesecloth, strain the liquid into a cider jug and let stand for 3 days.

Strain liquid again and place into quart wine bottles with screw-on caps, but DO NOT tighten the caps. Let the wine stand for awhile and then cap the bottles.

Age until December.


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I am new to this, and I was

I am new to this, and I was wondering if I can make half of this recipe, or if that is not a good idea? Also, I have been unable to find a yeast cake at any of our local grocery stores and wondering if there is any substitution?

Dandelion Wine Reminder

As with any kind of fermentation process, make sure all equipment is sanitized. Making my first batch right now. Six days in, and batch #1 is still bubbling. It will be interesting to taste end product. The juice, going in, was scrumptious. It will be difficult to wait until December.