Dandelion Wine

23rd April (St George’s Day) is the traditional day to make dandelion wine, and indeed, this is the time when the dandelions are in full flower, sunny golden flowers covering the fields and verges. I will be gathering flowers for wine, which should be kept at least two years before it is drunk. 

Dandelion Wine

6 pints flower heads

3 lb. sugar

2 lemons

1 orange

1 lb. raisins

1 cup of black tea

1 gallon water

Yeast and nutrient

Gather the flowers when you are ready to use them fresh. Boil the water and pour over the flowers, stand for 2 days, stirring daily. Boil with the sugar and citrus fruit rinds for 60 minutes. Put it back in the bin and add the citrus fruit juice. Cool to lukewarm, add the tea, yeast and nutrient. Cover the bin and leave in a warm place for 3 days, stirring daily. Strain into a demijohn and add the raisins. Fit an airlock.