Dandelion Wine (13)

• 3 qts dandelion flowers, trimmed
• 3 lbs granulated sugar
• 4 oranges, peeled
• ½ pectic enzyme
• ¼ tsp tannin
• 1 gallon water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trim off all greenery. Put petals in primary and pour boiling water over petals. Cover and stir twice daily for two days. Pour into pot, add half the sugar and bring to simmer for 10 minutes, stirring well to dissolve sugar. Strain back into primary and recover. When cooled to room temperature, add activated yeast. Recover primary and stir daily for 5 days. Stir in remaining half of sugar and stir well to completely dissolve. Let settle overnight, rack into secondary, and attach airlock. When wine clears, rack every two months through three rackings. Stabilize, wait 2 weeks and bottle. Age 6-12 months before tasting.

[Adapted recipe from Dorothy Alatorre’s Home Wines of North America]