Dandelion Wine

Copyright © 1997 Property of Deborah K. Fletcher for Florence MacLennan Brown. All rights reserved.

During Prohibition, many people made wine and whiskey at home. Of course it was illegal, but is was also very common. My sister and I, enterprising young women that we were, decided to make dandelion wine. The "recipe" said that we must first pick buckets and buckets of dandelions, and then put them in a tub of water to soak and ferment. We picked the dandelions, trudged home with fields full of them, and put them in the cellar to soak in huge washtubs of water. I knew it would take a while to make wine, and every few days I went down in the cellar to see how it was doing. It smelled awful! Every week it seemed to smell worse and worse! We hoped it might be starting to ferment, but it was actually only rotting. After a month or two, we had to empty out all the stinking dandelions. We never tried making wine again.

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