Dandelion Wine (19)

• 3 qts dandelion flowers
• 1 lb white raisins, finely chopped
• 2½ lbs granulated sugar
• 2 lemons (juice only)
• 1 tsp yeast nutrient
• 1 gallon water
• wine yeast

Put water on to boil. Meanwhile, wash flowers and trim off all stems and greenery. Combine flowers and raisins in primary. Dissolve sugar in boiling water and add lemon juice and yeast nutrient. Pour over dandelions and raisins. When cooled to room temperature, add activated yeast and cover primary. Stir daily for 3 days. Strain through jelly bag, pour into secondary and fit airlock. Rack after 1 month, top up and reattach airlock. Rack and stabilize after 3 months. Wait another month and rack into bottles. Age 6 months.

[Adapted recipe from Annabelle McIlnay’s Making Wine at Home]