Dandelion
Wine
 Here's
a reason to get of your butt and weed your Mans Garden. Those pesky dandelions
are actually a very under appreciated herb.
The following two recipes are for dandelion wine. Enjoy.
- 1 qt. dandelion blossoms
- 1 gal. hot water
- 3 1/2 lb. sugar
- 2 lemons, cut up
- 2 oranges, cut up
- Pour hot water over dandelion blossoms.
- Let stand for 24 hours.
- Strain in a jelly bag.
- Heat juice again and add sugar, lemons and oranges.
- Reheat, then put in a stone jar.
- Let ferment.
- Skim everyday for 6 or 7 weeks. Then bottle.
OR
- 1 qt. dandelion blossoms
- 4 qt. water
- 1/2 c. tepid water
- 1 yeast cake
- 1 lb. seedless raisins
- 3 lb. (6 c.) sugar
- 1 lemon
- 1 orange
- Measure a quart of the dandelion blossoms, but do not use any of the stems.
- Put them into a large saucepan with the water and boil for 30 minutes.
- Pour through a strainer, then strain through a cheesecloth into a large pan.
- When cool, add the yeast cake, dissolved in the tepid water, raisins, sugar, lemon and orange, cut into small pieces (including the skins).
- Stir it everyday for 2 weeks, then strain and let settle for a day.
- Now strain carefully through cheesecloth until clean.
- Bottle and seal.
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