Dandelion Wine Recipe
- 1 quart yellow dandelion blossoms, well rinsed
- 1 gallon boiling water
- 1 (.25 ounce) package active dry yeast
- 8 cups white sugar
- 1 orange, sliced
- 1 lemon slice
- Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
- Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.
