[Baileywine]

I just picked 2 gallons of dandilions and suddenly can't find any good recipe's, has anyone made dandilion wine themselves? Would you be nice enough to share your experience and/or recipe please!! Thanks Chris

[Curt]

Chris,
Have you looked or asked in the "wine recipies" section yet? Another source is Jack Keller's web site here http://winemaking.jackkeller.net/ . Just go to the "requested recipies" section.

[Wade's Wines]

Here's mine.

Dandelion blossoms
Sugar
Bread Yeast

Put in quart jars with loose lids and wait a month. Ready to drink. At least it was, Summer before the 9th grade! It did exactly what I wanted it to do, even if it did look like fat-free milk and taste like...who knows what! I buried my jars while fermenting, so I wouldn't get caught! It really was drinkable! Really!

Wait for another recipe! Please!

Wade

[CapandCork.com]

I just picked 2 gallons of dandilions and suddenly can't find any good recipe's, has anyone made dandilion wine themselves? Would you be nice enough to share your experience and/or recipe please!! Thanks Chris

I used the following recipe this past spring. It is a hybrid mix of Jack Keller recipes that can be found on his site (the base recipe I used is his marked #1 - follow those instructions). The wine is clear and currently aging in a secondary. Although young, upon tasting it is one of the best wines I have personally made since I started doing this about 2 years ago now. I plan on racking one more time and bottling this winter to enjoy next year. I will make this wine every year from now until the good Lord allows! Please note I took GREAT CARE in not letting any greens into my must. Just the yellow flowery bits!!! IT WAS WORTH THE EFFORT. I can't say enough good things about this wine. ENJOY


• 3 qts dandelion flowers
• 1 lb raisins (unsulfited – no preservatives) or
o 1 11oz can Welch’s White Grape Juice concentrate (I used this)
• 1 gallon water
• 3 lbs granulated sugar
• 2 lemons (juice and zest)
• 1 orange (juice and zest)
• ½ tsp pectic enzyme
• < ¼ tsp tannin
• Champagne yeast and nutrient

[Wade's Wines]

CapandCork's recipe sounds like it would make a delicious wine!

[NorthernWiner]

Here is a recipe from WineMaker mag that I've always thought sounded pretty good. Lots of details too...

http://www.winemaker...eature/196.html

[MinnesotaMaker]

..... At least it was, Summer before the 9th grade! It did exactly what I wanted it to do, even if it did look like fat-free milk and taste like...who knows what! I buried my jars while fermenting, so I wouldn't get caught! It really was drinkable! Really!........

Wade

So doing the math back to grade 9, how many years have you been a winemaker?

I remember when I was in grade school and my high school aged brother made a gallon of dandilion wine. He talked us younger kids into picking all the blossoms for him. He then hid the gallon jug under our side steps, I still remember the balloon he had on the jug. When it was done, it tasted so bad that he wasn't really interested in drinking it. It sat hidden in the basement for a while and whenever I had friends sleep over, we would sneak some. He never siphoned it off the lees, so it was a bit murky. At that age, all "adult" things tasted bad (coffee, cigarettes, beer, alcohol, etc), so we assumed it was supposed to taste bad and we choked it down and felt all grown up.

[Aristaeus]

BaileyWine...if you like wine from the wild, this $3.50 book is for you. You can get it from any of the vendors on WinePress. I have made Dandelion wine, my first taste was in '57, try "sheep shower" too. Parsnip will titilate you taste buds. You do not have to spend hundreds of dollars for some "down home" good wine or mead. Substitute a quart (3 lbs) honey for the 2 lbs sugar. Cote des blanc yeast ( old name, Epernay 2) works nice...the nose will be incredible.

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[MedPretzel]

I used the following recipe this past spring. It is a hybrid mix of Jack Keller recipes that can be found on his site (the base recipe I used is his marked #1 - follow those instructions). The wine is clear and currently aging in a secondary. Although young, upon tasting it is one of the best wines I have personally made since I started doing this about 2 years ago now. I plan on racking one more time and bottling this winter to enjoy next year. I will make this wine every year from now until the good Lord allows! Please note I took GREAT CARE in not letting any greens into my must. Just the yellow flowery bits!!! IT WAS WORTH THE EFFORT. I can't say enough good things about this wine. ENJOY
• 3 qts dandelion flowers
• 1 lb raisins (unsulfited – no preservatives) or
o 1 11oz can Welch’s White Grape Juice concentrate (I used this)
• 1 gallon water
• 3 lbs granulated sugar
• 2 lemons (juice and zest)
• 1 orange (juice and zest)
• ½ tsp pectic enzyme
• < ¼ tsp tannin
• Champagne yeast and nutrient

I used this recipe (rather a variation of it) too, and it was great.

Very smooth, but I'd use the raisins instead of teh concentrate. I made one with the concentrate and I liked the raisin one better.

if you haven't gotten one already, get a hydrometer. Use it to add the sugar to an SG of 1.085 which will give you an alcohol content of about 12.5% abv. 3 pounds of sugar seems like a lot. I also would add instead of the orange/lemon zest/peel: 1 tsp of acid blend.

Just my thoughts.