Dandelion Wine (16)

• 2 qts dandelion flowers
• 1 qts unsulfited white grape juice
• 2¼ lbs granulated sugar
• 4 oranges
• ¼ tsp tannin
• 1 tsp yeast nutrient
• 5 pts water
• wine yeast

Put 1 quart water on to boil. Meanwhile, wash flowers and trim off all stems and greenery. Place flower heads in nylon straining bag, tie closed and put in primary. Pour boiling water over bag and cover. Meanwhile, put another quart of water on to boil and dissolve sugar in it. Add it, remaining pint of water and juice of oranges to primary. Stir in yeast nutrient and tannin, recover and set aside to cool. Add activated yeast. Squeeze bag 2-3 times daily for 3 days, then remove bad, squeeze to extract liquid, and recover primary. After wine has settled overnight, rack into 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. Age one year before drinking.

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