Dandelion Wine recipe

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Ingredients

1 quart yellow dandelion blossoms, well rinsed
1 gallon boiling water
1 (.18 ounce) package wine yeast
8 cups white sugar
1 orange, sliced
1 lemon slice

Nutrition Info

197 calories
carbohydrate: 50.7 g
cholesterol: 0 mg
fat: 0 g
fiber: 0.3 g
protein: 0.2 g
saturatedFat: 0 g
servingSize: -
sodium: 9 mg
sugar: 50 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).

  2. Stir in the yeast, sugar, orange slices, and lemon slice, 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, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.

Recipe Yield

4 quart jars

Recipe Note

This very old recipe utilizes the bane of homeowners: the dandelion! 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.

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