Dandelion Wine

[28thNewYork]

Dandelions have been around forever and were introduced probably from Eurasia sometime during the early to mid-19th century. Today, they are considered to be a "bane"on lawns, particularly in the northeast and mid-west. At some point in time, a wine was concocted of them. I first became aware of it from my German grandparents and it was famously made by an elder in the local Lutheran church in his basement and shared with his friends in the congregation.

[On a related topic, dandelions were so common and prolific in western New York that when I attended the University of Rochester, school shut down for a day every Spring before finals to celebrate "Dandelion Day". I believe the observance survives to this day.]


This recipe comes from an over forty-year-old issue of Mother Earth News and the original author's side comments are left intact:

Early in the morning when the dew is on the flowers, pick one gallon of perfect, open dandelion blossoms.

Put the flowers in a two gallon or larger open crock and pour boiling water over them. Cover the crock with cheesecloth and let it sit at room temperature for three days. Then squeeze all the juice outta the flowers, throw them away and save the liquid.

Put the liquid into a big pot and add:

3 lbs. sugar (we used brown raw sugar for healthiness but next time we'll try honey for healthierness. The nice lady used white (ugh) sugar.)
3 or 4 lemons, juice, skin, seeds, etc., all chopped up.
3 or 4 oranges, chopped

Boil mixture for 30 minutes with top on pot, cool to lukewarm, pour into crock and add 1 1/2 or 2 packages or tablespoons of yeast. Cover with cheesecloth and let brew sit for two or three weeks 'til the bubbling stops and — whammy!

Filter through cheesecloth to strain out chunks and save vitamins. Bottle.

 

[reading48]

It's been a loooooong time since I had that brew...
My wife's Grand Parents were Penna. Dutch and they made the Dew...
It's been 45 odd years since I had it last.

 

[donna]

My Dad always said his Grandmother and his Mom made it. Thanks for post.

 

[donna]

Another thread for National Wine Day, May 25th.

 

[CCMDCSA]

Dandelions have been around forever and were introduced probably from Eurasia sometime during the early to mid-19th century. Today, they are considered to be a "bane"on lawns, particularly in the northeast and mid-west. At some point in time, a wine was concocted of them. I first became aware of it from my German grandparents and it was famously made by an elder in the local Lutheran church in his basement and shared with his friends in the congregation.

[On a related topic, dandelions were so common and prolific in western New York that when I attended the University of Rochester, school shut down for a day every Spring before finals to celebrate "Dandelion Day". I believe the observance survives to this day.]


This recipe comes from an over forty-year-old issue of Mother Earth News and the original author's side comments are left intact:

Early in the morning when the dew is on the flowers, pick one gallon of perfect, open dandelion blossoms.

Put the flowers in a two gallon or larger open crock and pour boiling water over them. Cover the crock with cheesecloth and let it sit at room temperature for three days. Then squeeze all the juice outta the flowers, throw them away and save the liquid.

Put the liquid into a big pot and add:

3 lbs. sugar (we used brown raw sugar for healthiness but next time we'll try honey for healthierness. The nice lady used white (ugh) sugar.)
3 or 4 lemons, juice, skin, seeds, etc., all chopped up.
3 or 4 oranges, chopped

Boil mixture for 30 minutes with top on pot, cool to lukewarm, pour into crock and add 1 1/2 or 2 packages or tablespoons of yeast. Cover with cheesecloth and let brew sit for two or three weeks 'til the bubbling stops and — whammy!

Filter through cheesecloth to strain out chunks and save vitamins. Bottle.

i have a gallon and 1/2 brewing in the basement right now i make it a little diffrent but im gonna try this way with the dandelion pedals i have in the freezer for my next batch

 

[WJC]

Thanks for posting this recipe. Maybe I'll give it a try.
One of my father's fondest memories was of his grandfather sitting on the porch of an evening, shaving off a piece of smoked beef tongue and washing it down with some dandelion wine.
I've never had either....

 

[JPK Huson 1863]

Bringing up church elders and their home batches is wonderful. Have the same memories but with visiting these homes and seeing dandelion, blackberry, teaberry- rats, wish I could remember the others. Great thread to bump, Donna, thank you!