Dandelion Wine Time!

Dandelions are abundant right now, tiny tops of vibrant yellow sprouting up seemingly, without much provocation besides sunshine on a grassy field or deserving patch of green (areas freshly mowed seem to encourage the visitation of these cheery blossoms even more). We’re thrilled at the continued sight of these little guys because there are many things one can do with them and we are already soaking a large bucket for a batch of Dandelion Wine which will be ready before the year is out. Outside, stark drifts of winter preside while inside, we shall uncork a bottle of early spring’s liquid sunshine — Dandelion Wine! We’ve gathered some interesting bits to share and wish you luck and spontaneity in your collecting — do not hesitate to pull over on the aide of the road if a well
stocked meadow presents itself!

Stay in touch and share your discoveries on things to so with Dandelions!

O Joyous Spring! How Blessed we are to walk this Earth! Earth!

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Dandelion — definition & etymology from Answers.com

1. A Eurasian plant (Taraxacum officinale) of the composite family having many-​rayed yellow flower heads and deeply notched basal leaves. Widely naturalized as a weed in North America, it is used in salads and to make wine.
2. Any of several similar or related plants.
3. A brilliant to vivid yellow.

[Middle English dent-​de-​lioun, from Old French dentdelion, from Medieval Latin dēns leōnis, lion’s tooth (from its sharply indented leaves) : Latin dēns, dent-​, tooth + Latin leōnis, genitive of leō, lion.]

WORD HISTORY: Dent-​de-​lioun, the Middle English form of dandelion, makes it easy to see that our word is a borrowing of Old Frenchdentdelion, literally, “tooth of the lion,” referring to the sharply indented leaves of the plant. Modern French dent-​de-​lion, unlike Modern English dandelion, reveals to anyone who knows French what the components of the word are. The English spelling reflects the pronunciation of the Old French word at the time it was borrowed into English. The t in dentdelion probably disappeared early in Old French, having been absorbed into the related sound of the d. The earliest recorded instance of the word occurs in an herbal written in 1373, but we find an instance of dandelion used in a proper name (Willelmus Dawndelyon) in a document dated 1363.

A brief history of Dandelion Uses and Wine

A look at the making of dandelion wine through history, as well as instructions on how to make and enjoy dandelion wine today.

It seems today that the common dandelion doesn’t get the respect that it deserves. Sure, it’s a weed… a really persistent weed… but there are a variety of uses for the dandelion that most people never even stop to realize. Dandelion leaves can make a great addition to salads or be boiled and served like spinach, and the roots can be ground for use as a coffee substitute. The stems can even be used as a treatment for an upset stomach (not to mention that the plant was once used by the Chinese as a treatment for breast cancer.) The Russian dandelion is even used in the production of rubber. Perhaps one of the greatest uses of dandelions, however, is the making of dandelion wine… an act that has served as a summertime tradition for hundreds of years.

The History of Dandelion Wine

Long before it was a book by Ray Bradbury, dandelion wine was popular across most of Europe. The Europeans often believed that the making of the wine was a magical process, and that the fae (also known as faeries or fairies) helped the process along. After all, they were starting with bitter dandelions and ending up with sweet wine… how can there not be magic involved?

Often, families would get together to collect the dandelions to make their wine with during the late spring or early summer, and would work diligently to collect all that they could for a good batch of wine by fall. The wine made in early summer would age for several months, and then would be opened toward the end of fall and the beginning of winter.

Modern Dandelion Traditions

These days, it seems like a lot less faerie magic is used in the making of dandelion wine… a shame, really, but with faerie magic so hard to come by it doesn’t really come as a big surprise. Dandelion wine is still alive and well, though; people still enjoy the sweet taste that’s just a little bit different than the other wines out there. Of course, there are other uses of the dandelion that are common these days as well… there are dandelion recipe books, dandelion cook-​offs, and dandelion festivals (which no doubt feature some dandelion wine somewhere in the mix.)

With winemaking evolved at its current state, it’s no wonder that there’s a grassroots fondness for dandelion wine. It’s easy to make, so even those home winemakers who don’t have the time or money to spend on making more elaborate wines can enjoy it. The taste is still sweet and delightful, pleasing the palate and offering an alternative to the sometimes-​harsh grape and fruit wines that are more plentiful. One of the biggest appeals, however, may simply be that dandelion wine is a tradition handed down to us from our ancestors… hundreds of years or more can vanish in a single sip, bringing you together by a common activity with those who came and went before.

It is usually made to last well beyond the winter, so that by the time that it was gone the next batch was well underway.

From Flower to Wine

The key to making dandelion wine is in the flowers. You’ll need only the flowering top of the plant, before it wilts and turns into the white puffball that everyone knows and gardeners hate… and you’ll need a lot of them. Select the largest flowers that you can, checking to make sure that there aren’t any small bugs crawling around in the middle of the petals. Make sure that you get your dandelions from an area that hasn’t been treated with any sort of chemical herbicide or pesticide, and place them in a large pot or container with a lid. You’ll need the dandelion equivalent of a gallon, so make sure that you have enough dandelions before you start picking… they won’t last long before they start to close up and wilt.

Once you’ve got your gallon of dandelion flowers, it’s time to add some water. Boil a gallon of water, and pour it over the flowers; the heat of the water will leech out the flavor and color of the flowers, creating the base for your wine. Cover the pot or container, and leave it alone for two or three days. Stir the dandelion water occasionally, but resist the temptation to start in on the next step after only a day has passed… after all, the finished product will have to age for six months to a year. Waiting two or three days will be easy.

After the few days that it takes for the dandelions to bleed out has passed, it’s time to get started on your wine. Strain the liquid to remove the solid dandelion flowers, and place it in a pan over a burner. Add three pounds of sugar, a section each of orange and lemon peels, and a bruised ginger root. Bring the mixture to a boil, and allow it to boil for around 30 minutes. Once you’ve finished boiling it, set the mixture aside and allow it time to cool. (Use a cooking thermometer to keep track of the temperature… you’ll want it to get down to around 110 degrees before you do anything else with it.)

When the mixture that is effectively dandelion soup has cooled sufficiently, it’s time to start fermenting it. Use a piece of dry wheat toast and sprinkle some yeast on it; wine or mead yeast would be preferred, but breadmaking yeast will also work. Place the piece of toast in the pot, and cover it… leave it alone for two days. (Don’t even stir it.) After the two days have passed, strain the liquid off again and place it in bottles or casks. Put it in a cool place where it can sit undisturbed for at least six months (though a year is fine if you can wait that long). If you end up with more than you think you might drink, don’t worry about it; if properly kept, wine only gets better with age.

by J. Edward Casteele, May 23, 2005

Tagged as: dandelions, flowers, wine