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Dandelion Wine
Here's a reason to get of your butt and weed your Mans Garden. Those pesky dandelions are actually a very under appreciated herb.

The following two recipes are for dandelion wine. Enjoy.
  • 1 qt. dandelion blossoms
  • 1 gal. hot water
  • 3 1/2 lb. sugar
  • 2 lemons, cut up
  • 2 oranges, cut up
  1. Pour hot water over dandelion blossoms.
  2. Let stand for 24 hours.
  3. Strain in a jelly bag.
  4. Heat juice again and add sugar, lemons and oranges.
  5. Reheat, then put in a stone jar.
  6. Let ferment.
  7. Skim everyday for 6 or 7 weeks. Then bottle.
OR
  • 1 qt. dandelion blossoms
  • 4 qt. water
  • 1/2 c. tepid water
  • 1 yeast cake
  • 1 lb. seedless raisins
  • 3 lb. (6 c.) sugar
  • 1 lemon
  • 1 orange
  1. Measure a quart of the dandelion blossoms, but do not use any of the stems.
  2. Put them into a large saucepan with the water and boil for 30 minutes.
  3. Pour through a strainer, then strain through a cheesecloth into a large pan.
  4. When cool, add the yeast cake, dissolved in the tepid water, raisins, sugar, lemon and orange, cut into small pieces (including the skins).
  5. Stir it everyday for 2 weeks, then strain and let settle for a day.
  6. Now strain carefully through cheesecloth until clean.
  7. Bottle and seal.

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