DANDELION WINE

Dandelion Wine image

This very old recipe utilizes the bane of homeowners: the dandelion! I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed.

Provided by Elle

Time P21DT1h10m

Yield 32

Number Of Ingredients 6

Ingredients

1 quart yellow dandelion blossoms, well rinsed
1 gallon boiling water
1 (.18 ounce) package wine yeast
8 cups white sugar
1 orange, sliced
1 lemon slice

Steps:

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.

Nutrition Facts : Calories 197 calories, Carbohydrate 50.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 9 mg, Sugar 50 g