How to Make Dandelion Wine

When most people see a lawn full of dandelions, they see weeds. I see dandelion wine, medicine, coffee… I see so much potential. Maybe it’s because my aunt used to swear by the milk of dandelions to treat warts when I was a kid. She’d break the stem, dab the white sap on the skin, and insist it worked like magic. Whether it did or not, I still think of her every time I spot those bright yellow flowers.
And while some folks roast the root and sip it like coffee (yes, really—it’s earthy and comforting, though it contains no caffeine), the real hidden gem might just be dandelion wine.
This humble homemade wine has been around for generations. It’s sweet, floral, slightly herbal—and surprisingly easy to make with just a few tools and a bit of patience. Whether you’re into wine, gardening, or just love old-fashioned recipes with a story behind them, dandelion wine is worth a try.
Let’s dive in.
What Is Dandelion Wine?
Dandelion wine isn’t a wine in the traditional grape-based sense. It’s more of a country wine, fermented from petals instead of fruit. That said, it’s every bit as intriguing as wines made from grapes or even newer styles like orange wine.
So what’s it taste like?
Think light and floral, with notes of honey, tea, citrus, and wildflowers. Some compare it to mead, while others say it’s closer to a delicate dessert wine. Either way, it’s a sip of sunshine in a bottle.
It also has historical charm. Dandelion wine was a go-to in rural areas, especially when fresh fruit wasn’t available. People gathered the flowers in early spring, steeped them, and let time do the rest.
Today, it’s become a nostalgic (and sustainable) DIY project for wine lovers, homesteaders, and curious beginners alike.

Why Make Wine from Dandelions?
Aside from the bragging rights of turning weeds into wine, there are plenty of reasons to give this a go:
- It’s free. Dandelions grow everywhere.
- It’s seasonal. Spring harvest = summer fermentation = autumn sipping.
- It’s unique. No store-bought wine tastes like this.
- It’s beginner-friendly. No vineyard, no problem.
And perhaps best of all: it forces you to slow down. There’s something grounding about foraging in the sun, picking petals one by one, and waiting months for a wine to mature.
What You’ll Need to Get Started
Making dandelion wine doesn’t require fancy equipment. Here’s a simple list of tools and supplies:
- 1-gallon glass fermenting jar (a clean demijohn or carboy)
- Large stainless steel pot (for boiling water)
- Cheesecloth or fine strainer
- Funnel
- Airlock and rubber bung
- Stirring spoon
- Sanitizer (optional but ideal)
If you don’t have a proper fermenter, you can get one at a brewing shop or online. They’re inexpensive and reusable.
Foraging Tips: How to Harvest Dandelions for Wine
Before we jump into the recipe, you need to gather your gold.
- Pick from clean areas. Avoid roadsides, parks, or places sprayed with pesticides.
- Choose bright yellow flowers. No buds or wilted petals.
- Harvest mid-morning. That’s when flowers are fully open.
- Use only the petals. The green base (called the calyx) is bitter. Pluck or snip the petals cleanly.
You’ll need around 4 cups of dandelion petals (loosely packed) to make 1 gallon of wine. It sounds like a lot, but with some help (or a good podcast), it goes fast.
✨ Tip: You can freeze the petals if you want to collect over several days.
Traditional Dandelion Wine Recipe (1 Gallon)
Ready to get started? Here’s a tried-and-true recipe that’s been passed down and adapted for modern kitchens.
🌼 Ingredients:
- 4 cups (loosely packed) dandelion petals
- 3 liters (about 12 cups) water
- Zest of 1 orange and 1 lemon (no white pith)
- Juice of 1 orange and 1 lemon
- 1 kg (2.2 lbs) white sugar
- 1 packet wine yeast (or baking yeast as a backup)
- 1 tsp yeast nutrient (optional but helpful)
- Optional: 1-inch slice of fresh ginger or 2 whole cloves (for spice)
🧪 Instructions:
- Clean your gear. Sterilize everything you’ll use. A no-rinse sanitizer is great for this.
- Boil the water. Bring the water to a boil, remove from heat, and pour it over the petals in a large bowl or pot. Stir and cover with a clean towel.
- Let it steep. Leave the mixture for 48 hours at room temperature. Stir once or twice daily.
- Strain it. After 2 days, strain out the petals using cheesecloth. Squeeze gently to extract liquid.
- Add sugar and citrus. Pour the liquid into your large pot. Add sugar, zest, juice, and any spices. Bring to a gentle boil, then cool completely.
- Add yeast. Once cooled, pour into your fermenter. Add yeast and yeast nutrient. Stir well.
- Attach airlock. Seal your fermenter with a rubber bung and airlock. Store in a cool, dark place.
- Ferment. Let it bubble away for 2–3 weeks. When bubbling slows, rack (siphon) into a clean jar, leaving sediment behind.
- Age. Age for at least 3 months—6 to 12 months is even better. Bottle and label.
- Enjoy. Pour a glass, toast your patience, and sip slowly.

At-a-Glance Recipe Table
Step | Task | Timeframe |
---|---|---|
1 | Forage & clean petals | 1–2 hours |
2 | Steep petals in water | 48 hours |
3 | Boil with sugar & citrus | 15–20 minutes |
4 | Cool and pitch yeast | Same day |
5 | Primary fermentation | 2–3 weeks |
6 | Secondary fermentation (aging) | 3–12 months |
7 | Bottle & enjoy | After aging completes |
What Does Dandelion Wine Taste Like?
Dandelion wine is delicate and unique. It doesn’t taste like grape wine—it’s more subtle, with floral and herbal notes that remind some of chamomile or light honey mead. The sugar and fermentation time will affect the sweetness and alcohol level, but generally, you can expect around 10–12% ABV.
Each batch has its own personality. But generally, you can expect:
- A floral aroma, like wildflower honey or chamomile
- A light body, almost like white wine or mead
- Gentle citrus and spice notes if you added lemon, orange, or ginger
- A slightly sweet finish, though it can be made dry with less sugar
It’s not going to taste like supermarket wine—and that’s the point.
Here’s a quick overview:
Flavor Profile | Description |
---|---|
Aroma | Floral, light citrus, grassy |
Body | Medium-light |
Sweetness | Off-dry to sweet (depends on recipe) |
Color | Pale gold to amber |
Best served | Slightly chilled or room temperature |

Serving Suggestions & Pairings
Dandelion wine works beautifully on a spring picnic or as a pre-dinner sipper. It pairs well with:
- Goat cheese or brie
- Lemon tarts or almond cookies
- Light salads or steamed greens
- Grilled chicken or roasted root vegetables
You can also enjoy it warmed with a drizzle of honey on chilly nights—sort of like a floral mulled wine.
Fun Variations to Try
Want to give your batch a twist? Try these simple tweaks:
- 🍋 Add chamomile or dried elderflowers for more floral complexity.
- 🍑 Mix in a handful of dried peaches or apricots during fermentation.
- 🌿 Toss in fresh mint leaves for a cool finish.
- 🍯 Use honey instead of sugar for a dandelion mead-style wine.
Common Mistakes (and How to Avoid Them)
Even though it’s a simple recipe, dandelion wine can go sideways if you’re not careful. Here’s what to look out for:
- Using the whole flower – Always remove green bits to avoid bitterness.
- Skipping sanitization – A little contamination can ruin the whole batch.
- Rushing fermentation – Patience = better flavor.
- Using chlorinated tap water – It can affect the yeast. Use filtered or bottled water if needed.
- Not aging long enough – Young dandelion wine can be sharp. Let it mellow!
Why Dandelion Wine Deserves a Comeback
In a world of mass-produced wines, there’s something beautifully grounding about crafting your own from foraged flowers. It’s slow. It’s intentional. And it brings you closer to the rhythms of nature.
It also reminds us that not all wine needs to come from grapes. If you’re curious about unconventional styles, check out this guide to orange wine. Like dandelion wine, orange wine challenges what we think wine should be—and that’s a good thing.
Final Thoughts
Making dandelion wine is a bit of work, sure. You’ll need to get your hands dirty. You’ll have to wait. But the reward? A beautiful, golden wine with a story in every sip.
And every time you drink it, you’ll think of that spring morning you spent picking flowers, or maybe—if you’re like me—you’ll remember your aunt talking about the wonders of dandelion milk.
Ready to give it a go? Share your results, your twists on the recipe, or even your favorite foraging stories. And for more wine wisdom, recipes, and stories from the vineyard and beyond, explore The Little Cellar Wine Company.