How to Make Dandelion Wine - A Recipe for Making it the Easy Way!

Dandelion wine has been around for about as long as there have been dandelions and wine making - so it's no surprise there are about a gazillion ways to create it. However, most recipes use very large quantities and call for removing the petals from the dandelion flowers. This recipe is different. Not only is the quantity small (about enough to fill a gallon jug), but it saves a ton of time because you don't need to remove the petals from the flowers. The process is also about as simple as you can get, making it a great choice for beginning wine makers.

A Few Notes on Making Easy Dandelion Wine:

* Be sure to collect dandelions you are 100% sure have not been exposed to chemicals (like weed killers).

* Collect only dandelion flowers. It's fine to keep the green leaves (sepals) at the base of the petals, but don't include any stems.

* Choose only fully opened, fresh flowers. Avoid partially-opened blooms or blooms that are wilted or are turning brown.

* It's fine to freeze dandelion flowers until you have enough to make wine. However, measure the flowers before you freeze them, not after.

* Use wine or champagne yeast or your wine will end up way, way too sweet. Regular baking yeast dies before it can fully eat up the sugar in this recipe. Wine or champagne yeast lives longer, and eats up more of the sugar.

* You'll need something to help you cap or cork your bottles. The easiest and cheapest is a bottle caper and caps, like this one.


Dandelion Wine Recipe

8 cups dandelion flowers
1 gallon boiling water
9 cups granulated sugar (you can experiment by using less)
juice from 4 oranges
juice from 3 lemons
2 1/4 teaspoons (1 packet) wine or champagne yeast
1/2 cup lukewarm water

Large, non-reactive pot with lid
Mixing spoon
Small bowl
Funnel (I used a new, never used car oil funnel)
1 gallon glass jug
Fine mesh strainer
Wine or beer bottles with new corks or caps

How to Make Dandelion Wine, the Easy Way:

1. Pour the dandelion heads into a large, non-reactive pot. Pour 1 gallon of boiling water over the flowers. Cover with the pot lid and steep for two days.

After two days, it will look like this:
 2. Place a colander over a large bowl and strain the flower mixture. Reserve the liquid, but discard the dandelion flowers.

3. Clean the pot so no trace of dandelions remains. Pour the liquid into the pot. Stir in the sugar and citrus juice.
 4. In a small bowl, dissolve the yeast into the lukewarm water, stirring a couple of times to combine.

5. Pour the yeast mixture into the dandelion mixture and stir until sugar is completely dissolved.

6. Place the funnel in the jug and pour the liquid into it.
Cover the opening of the jug with a balloon, to prevent bugs, dust, etc. from getting into the wine. Store in a dark location until the mixture stops fermenting.
7. Keep an eye on the balloon for a few days. If it grows quite large, lift up part of the balloon end, releasing the gas. After about 5 weeks, the balloon will probably be only slightly inflated. Release the gas from it periodically; when the balloon stays deflated for one or two days, the wine is done fermenting and is ready to bottle. (Don't bottle before this time, or you risk having your bottles of wine explode!)

8. Strain through cheesecloth until you are satisfied with the clarity of the wine. Funnel into bottles and cork or cap. For best flavor, allow the wine to sit in a dark, cool location for at least 6 months. As the wine ages, it will become lighter in color.

I can't show you my dandelion wine all bottled up yet, because it is at the final stages of fermenting.  But once it's bottled and aged, it should look something like this:

You May Also Be Interested In:

For more information about harvesting and using dandelions, see these posts:

"Ah Sweet...Dandelions?" (including a recipe for cooking dandelion leaves)
How to Make Dandelion Tea (from the roots of the plant)
Making Dandelion Jelly
Teaching Children to Forage (with dandelion cookie recipe) 
Eating Dandelion Flowers
How to Preserve Dandelion Greens
Dandelion Flower Fritters
Dandelion Leaf Noodles
Dandelion Medicine 
Dandelion Leaf Green Smoothie
Dandelion Root Medicine: Where to Find It, How & Why to Use It

Cautions: According to the University of Maryland Medical Center, very rarely, people have reactions to dandelion. If you're allergic to "ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion. In some people, dandelion can cause increased stomach acid and heartburn. It may also irritate the skin. People with kidney problems, gallbladder problems, or gallstones should consult their doctors before eating dandelion." Dandelion is a diuretic, which means it may also make other medications less effective. To learn more about this, visit the University of Maryland Medical Center website.


  1. Did you use an entire packet of wine yeast? I noticed (on amazon - link below) on the back of the packet it says one entire packet makes 5 gallons. Since your recipe only yields 1 gallon, do I only use 1/5 of the packet for one gallon, or do I really use the entire packet for one gallon?

  2. Jessica, I would always follow the suggested amount of the packet of yeast.

  3. after its done making and you leave it to sit for 6 months to age will it hurt the quality of the wine to refrigerate it before drinking i know some wines you drink cold and some you drink warm

  4. Heather, that's totally a matter of personal preference. Try it both ways. Refrigerating won't damage it. If you decide you don't like it chilled, just let it sit out and come to room temp.

  5. Yes. Great job. Thorough, thoughtful, easy to understand with pictures. All of my dandelions shall not go to waste this year, Thank you.

  6. I tried this recipe last year and it was fantastic! This year I'm trying it again, but I accidentally let the dandelions steep for one extra day. Will this be a problem?

  7. Greenplum, I don't think that will be any trouble at all. Glad you've enjoyed the recipe!

  8. Can I exchange the sugar for honey? And if so how much do I need?

  9. Sabine, I have never tried making dandelion wine with honey. However, my research shows that honey will not work well in this application. I've seen some recipes that do use a little honey, but they also include granulated sugar. Do remember that once the wine is finished, the sugar will be mostly eaten up by the yeast.

  10. I have a couple of questions please. I have 2 different wine yeast.
    Lalvin EC-1118 it has no instructions so I am guessing I follow your recipe.
    Red Star day one pk to 5gals, follow your recipe or follow what it says and cut it down to do one gallon? I made 3 gallons because that is the size of my jugs, wasn’t sure if the extra air in the jug making only one would affect it. I have strained it 15 times and it still looks like orange juice, I know you said it would lighten up as it ages, but will it lighten up that much? Sorry for all the questions and I would love to tell you I won’t ask anymore, but I am trying to make sure I do it right. Thank you

    1. Personally, I would follow the recommendations of the manufacturer, as long as you are using champagne or wine yeast. The air in the jug could certainly affect fermentation. I'm confused as to why it looks so orange, though!

  11. Do you give the dandelion heads a rinse before steeping them ?

  12. RJ, I don't; I just set them aside for a few minutes, to let the bugs crawl off. You could gently rinse and strain until dry.

  13. a few years ago i made kool aid wine in plastic distilled water jugs(gallon size) w the baloon on top, could i do this w this recipe, or does it have to be glass?

  14. It's a personal decision, but I would never make wine in plastic because the chemicals in the plastic will leach into the drink.

  15. Hello!
    I'm excited to try and make this this spring/summer. I do have a question though. You said you could freeze the flowers as you get them. My question is do you thaw them before you use them or do you just steep them while frozen and just let them thaw in the water?

    1. I'm so sorry I didn't see your question until today! But no, you don't have to thaw them before you steep.

  16. Did you have to reheat to get the sugar to dissolve?

  17. A non-reactive pot doesn't react with the acids in foods, leaving behind a metallic taste. Stainless steel is the best choice for non-reactive cookware, but glass and unscratched enamel-clad work, too. Definitely DON'T use aluminum or copper.

  18. I made this recipe and it’s sat for about 5 weeks. I was going to strain it and bottle it. But it has a slight smell to it. Is it suppose to have an odor? I followed the recipe but not sure if I did something wrong

    1. How would you describe the smell? Yes, it does have a slight scent...just as any wine does.

  19. Hi! Love how simple your recipe is! Do you think this would work with blueberries? I have 2 gallon we picked that I need something to do with.

  20. I'm afraid dandelion wine is the only wine I've ever made. I'm not expert enough to tell you if blueberries would work.