- 3 qts dandelion flowers
- 1 lb golden raisins
- 1 gallon water
- 3 lbs granulated sugar
- 2 lemons
- 1 orange
- yeast and nutrient
- Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk.
- Put the flowers in a large bowl.
- Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap.
- Leave for two days, stirring twice daily.
- Do not exceed this time.
- Pour flowers and water in large pot and bring to a low boil.
- Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange.
- Boil for one hour, then pour into a crock or plastic pail.
- Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.).
- Add yeast and yeast nutrient, cover, and put in a warm place for three days.
- Strain and pour into a secondary fermentation vessel (bottle or jug).
- Add the raisins and fit a fermentation trap to the vessel.
- Strain and rack after wine clears, adding reserved pint of water and any additional required to top up.
- Leave until fermentation ceases completely, then rack again.
- Set aside 2 months and rack and bottle.
- This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year.
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Written by Super User
Category: Wine and Syrup Based