Dandelion Wine
This very old dandelion wine recipe utilizes the bane of homeowners. I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms cannot have been sprayed with any pesticides and should be thoroughly rinsed.
yellow dandelion blossoms, well rinsed
1
quart
boiling water
1
gallon
white sugar
8
cups
orange, sliced
1
lemon slice
1
wine yeast
1
(.18 ounce) package
 Place dandelion 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.
