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Dandelion Wine

A homemade wine for 10 l from 1 kg dandelion flowers, 5 l water and 1½ kg rock sugar, fermented for 2 to 3 months and cleared with gelatine. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 749.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 749 (falt i det fri)

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About the dish

Dandelion wine is an old homemade wine. The text in the 1949 edition gives the amounts and the fermenting and clearing times, but does not describe the first step with flowers and water.

How to make it

  1. 1

    Let the wine ferment

    Let the wine ferment quietly for 2 to 3 months. The amounts are calculated for 10 l of wine.

  2. 2

    Clear with gelatine

    Clear the wine with gelatine and add the dissolved tartaric acid. Leave for 1 month.

  3. 3

    Rack and bottle

    Rack the wine off, and bottle it in March.

  4. 4

    Note

    Note: The wine contains alcohol and should be enjoyed in moderation.

Changes from the original

The method is divided into steps. The text does not describe how flowers, water and sugar are combined before fermentation; nothing has been added. A final note has been added.

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Frequently asked questions

Can I use less sugar?
The book says the wine can also be made with only ¾ kg sugar and Zeltinger yeast.
Which parts of the dandelion are used?
Only the flowers, no leaves, stalks or green parts.
When is the wine bottled?
In March, after fermentation and clearing.

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