Dandelion Wine (12)

• 6 qts dandelion petals
• 1 lb white raisins (chopped)
• 3 lbs granulated sugar
• 2 lemons
• 2 oranges
• 1 gallon water
• Montrachet wine yeast

Put water on to boil. Meanwhile, wash flowers trim off all greenery, leaving petals only. Put 4 quarts of petals in primary and thinly slice lemons and oranges onto petals. Pour in boiling water and cover. Stir daily for 10 days, then strain off pulp and squeeze to extract all liquid. Bring this liquid to boil and add 2½ pounds sugar, stirring to dissolve. Return to primary, add chopped raisins and cover. When cooled to room temperature, add wine yeast and recover. When fermentation is vigorous, add remaining two quarts of petals and recover primary. Ferment 7-10 days, stirring daily, and then strain wine into secondary and fit airlock without topping up. After two weeks, add ¼ cup of sugar-water (remaining ½ pound sugar dissolved in 1 cup water) every other day until secondary is full. Then ferment to completion. Rack and age 3 months, then again in additional 3 months. Stabilize, wait 2-3 weeks, and rack into bottles. Age another 6 months minimum. If bulk aged in oak cask for 6 months before bottling, this wine will improve for over 20 years with outstanding results.

[Adapted recipe from Steven A. Krause’s Wines from the Wilds]