DANDELION Wine
8 PTS. dandelion flowers (only! no green!) <DIR> <DIR>
2 gallons water
4 large oranges
4 lemons
4 limes
6 oz. raisins
4 tbls. yeast (bakers)
7 lbs. sugar
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Boil flowers and fruit peels with sugar and water for 1 hour. Cool to lukewarm then strain and add yeast and juice from fruits. Cover and let stand. Stir daily for 1 week, skimming off any foam. Cover loosely but protect from insects entering. Let stand for 1 month, then siphon off into another container. When siphoning, do not siphon sludge from bottom of container. Let stand another 2 weeks then siphon into another container. Do this 3 or 4 times until the liquor is clear. The timing is not critical. The longer the wine stays in bulk, the better the flavor. Bottle and let stand for at least 6 months before drinking. It's best to wait a year. The wine mellows with age.