Dandelion Wine (15)

• 2 qts dandelion flowers
• 1½ lbs sultanas, chopped or minced
• 2½ lbs granulated sugar
• 4 oranges
• ¼ tsp tannin
• 1 tsp yeast nutrient
• 3 qts water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trim off all stems. Combine flower heads, sultanas, sugar, and juice from oranges in primary and cover with boiling water. Stir well to dissolve sugar, then cover and wait until cooled to room temperature. Add tannin and yeast nutrient and stir well, then add activated yeast. After 7 days, strain and squeeze pulp before discarding. Transfer to secondary (do not top up) and attach airlock. After 2 weeks, top up and reattach airlock. After additional 2 weeks, rack, top up and refit airlock. Rack every 2 months for 6 months. Stabilize, wait 2 weeks, and rack into bottles. Hide this wine a year before drinking.

[Adapted recipe from Brian Leverett’s Winemaking Month by Month]