Pink Dandelion Wine Recipe

How to Make Pink Dandelion Wine

1. Gently rinse 4 cups of dandelion blossoms. Remove stems and green leaves, retaining only the petals.
2. Place the blossoms in a large pot and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Remove from heat and let the mixture steep overnight. Strain the blossoms through a fine-mesh sieve or cheesecloth, reserving the liquid.
4. Add 1 cup of raspberries, the zest and juice of 2 lemons, 2 cinnamon sticks, and 4 cups of sugar to the dandelion liquid.
5. Warm the mixture over low heat, stirring frequently, until the sugar is completely dissolved. Do not boil.
6. Allow the mixture to cool to lukewarm (approximately 100-110°F). Sprinkle 1 teaspoon of active dry yeast (or equivalent amount of liquid yeast, following package instructions) over 1/4 cup of warm water and let it stand for 5 minutes to activate.
7. Stir the activated yeast into the lukewarm dandelion mixture.
8. Cover the pot with a clean towel or cheesecloth and let it ferment in a warm place (70-75°F) for 3 days, undisturbed. Observe the bubbling action, a sign of fermentation.
9. After 3 days, gently strain the mixture again through a fine-mesh sieve or cheesecloth to remove solids.
10. Bottle the wine in glass bottles, loosely corked. Allow to sit until the corks no longer pop out. (This may take several weeks.)
11. Taste the wine. If desired, add additional sugar to your preference. If adding sugar, gently heat the wine and bring it to a simmer (do not boil) to kill any remaining yeast.
12. Cork the bottles tightly and age for at least one year in a cool, dark place. The longer it ages, the more complex its flavors will become. Enjoy your homemade Pink Dandelion Wine responsibly!
13. Once aged, consider using some for offerings or spells, following your own spiritual practices.