Ingredients
32
32 servings
- •1 quart yellow dandelion blossoms, well rinsed
- •1 gallon boiling water
- •8 cups white sugar
- •1 orange, sliced
- •1 lemon slice
- •1 (.18 ounce) package wine yeast
Instructions
- Place blossoms into boiling water and let sit for 4 minutes. Remove and discard blossoms. Let water cool to 90 degrees F (32 degrees C), about 10 minutes.
- Stir in sugar, orange, lemon, and yeast; 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 (sediment) and strain liquid through cheesecloth before bottling in four sterilized 1-quart canning jars.
- Age the wine at least 1 week for best flavor.
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