The basic recipe includes dandelions, water, lemon, oranges, sugar, and yeast. Raisins can be used to add body to the wine.
1 gallon water
1 gallon dandelion flowers
Juice of 1 lemon
3 oranges, peeled and sliced carefully with no white pith
4 lbs of sugar
1 cake of yeast
Boil the water, then pour over the flowers.
Cover with a cloth and let the mixture stand for one to two days, stirring twice daily.
Strain well. Add the remaining ingredients and let the mixture set for three weeks before bottling.
If you cut this second dandelion recipe in half, don’t forget to halve everything but the sugar.
2 gallon crock
3-5 qts. blossoms
5 qts water
3 lbs. sugar
1 pkg, live yeast
wholewheat toasted bread
Pick the best looking flowers, leaving the green sepals, but get rid of the stalks.
Put them immediately into a large ceramic, glass, or plastic vessel. Boil water; pour over flowers.
Cover your crock for 3 days.
On the fourth day strain blossoms from liquid.
Cook liquid with sugar and rind of citrus (omit rind if not organic) for 30-60 min.
Return to crock. Add citrus juice. When liquid has cooled to blood temperature, soften yeast, spread on toast, and float toast in crock. Cover and let work for 2 days. Strain. Return liquid to crock for 1 more day to settle.
Filter into very clean bottles and cork lightly. Don’t drink until winter solstice.
Thanks to Liz Marshall for this recipe.
According to some beekeepers of Yakima, Washington, dandelions are good for bees, but not for setting quality fruit on your trees.