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May 4, 2014

Dandelion Moonshine?

The Incredible, Edible Dandelion

how to make dandelion moonshineIs your yard overrun with dandelions? How about your neighbors? Maybe there is a park or a field nearby that could be mistaken for a commercial dandelion farm? If so, you're in luck. Although most folks consider them weeds, dandelions are actually incredibly useful plants and are actually 100% edible. In this article, we'll teach you how to make dandelion wine. We've never heard of anyone making "dandelion shine" but if somebody has, it probably went something like the process we've outlined below, with a few additional steps.

Dandelion Wine Recipe

You'll start by making a basic dandelion wine. We pulled our basic dandelion wine recipe from The Foxfire Book: Volume 2. Here's what it says: "Pour 1 gallon of boiling water over 1 gallon of dandelion flowers. Let stand until blossoms rise (which will take 24-48 hours). Strain into a jar and then add the juices of 4 lemons and 4 oranges, plus 4 pounds of sugar, plus yeast." We used the same processing method with slightly different ingredients.


  • 1 gallon of dandelion flowers
  • 2 gallons of water
  • 1 quart of honey
  • 1 small packet of wine yeast, beer yeast, or bread yeast


  • Step 1: Pick 1 gallon of dandelion flowers.
    • Make sure to get the flowers only. The green flower casing is OK to pick and add to the mix, but remove all stems and leaves.
picking flowers for dandelion wine
    • Step 2: Add dandelion flowers to a large pot and make "dandelion tea" by adding one gallon of boiling water. Cover and leave it sit for 2 days.
    Adding dandelions to pot for dandelion tea
      • Step 3: Pour the dandelion tea through a a wire mesh colander or cheesecloth and filter out all plant material.
      straining dandelions
        • Step 4: Heat the tea to a boil. Once boiling, cut heat and add a quart of wildflower honey.
        add honey to dandelion wine
          • Step 5: After all of the honey has dissolved, add one additional gallon of room temperature water to the pot. Cool the tea to 70 degrees (ideally, using an immersion chiller). Once 70 degrees add a small packet of bread yeast -or yeast of choice.
          bread yeast for distilling
            • Step 6: Transfer to glass carboy or food safe plastic fermentation bucket. Cap with an airlock. Allow to ferment for 7-10 days at 70 -75 degrees F.
            transfer dandelion wine tea to carboy
              • Step 7: Siphon (not pour) into copper still. Leave lees (dead yeas and other sediment) behind in carboy. Be careful to not over fill the still. The vapor cone should not contain liquid.
              siphon dandelion wine into still
                *Some of these pictures are fictitious and are for educational / demonstration purposes only. We use water and store bought grain alcohol to simulate "moonshine." It is illegal to distill alcohol without federal and state distillers or fuel alcohol permits.
                  • Step 9: Add a tiny bit of honey to hearts (to give it the slightest amount of sweetness). Age in Quart jar for 2 weeks using lightly toasted american oak chips.
                    aged dandelion moonshine
                      • Step 10: Enjoy and share!

                      Copper moonshine still for sale

                      • A gallon may refer to liquids, but a gallon container is the size you would need to fill with dandelions. I have a gallon size crock or just use a milk jug open at the top to allow it to be filled with the flowers.

                        Posted by Mary on May 06, 2017
                      • Hummm

                        Posted by JOsh on May 05, 2017
                      • How many gallons is this recipie 2 gallon 0r 5 gallon ??

                        Posted by JOsh on March 27, 2016
                      • To answer question number 1: Yes, if you wish to make moonshine you must distill the wine. You can use a stainless steel still with the same results.

                        No: If you are satisfied with Dandelion wine, you stop here.
                        Posted by Phil on July 22, 2015
                      • do i absolutley need a cooper still to 100% finish the product?

                        Posted by Ray Wright on May 13, 2015

                        Posted by Mary Troy on May 04, 2015
                      • I have this recipe from my great grandmother, only she called it wine. I love it. Funny to think, my great granny was a moonshiner!

                        Posted by judy on August 15, 2014
                      • Yum

                        Posted by Kanda Siler on August 14, 2014
                      • will it matter if i use bread yeast or distillers yeast?

                        Posted by Alex on July 25, 2014
                      • Proof? Depends if you are using a copper pot still, probably not much higher than 160, maybe less. If it has a refluxing head, anywhere up to 180 give or take. If you used corn husks or zeolites, about 192 proof unless you have it sealed in a bottle really, really fast and in a bone dry atmosphere.

                        Posted by Ryan e on May 16, 2014
                      • whats the proof for this?

                        Posted by jb on May 15, 2014
                      • How do u get a gallon of dandelion flowers.. Gallon is for liquid..

                        Posted by ricky on May 15, 2014
                      • do i absolutley need a cooper still to 100% finish the product?

                        Posted by michael on May 09, 2014
                      • Recipe sounds awesome. I will try this summer and let you know. I did the honey shine.and it was awesome. Your site is the best. Thank you

                        Posted by Arthur Moore on May 06, 2014
                      • Thanks for all info. I love your page.

                        Posted by Richard Owens on May 05, 2014
                      • I’m on a mobile device n can’t save or paste any of this info. Could you email me this page or recipe

                        Posted by mike milinkovich on May 05, 2014

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