Dandelion Wine (5)

• 3 qts dandelion flowers
• 1 lb golden raisins
• 2 lbs 7 ozs granulated sugar
• 2 lemon (juice and zest)
• 1 orange (juice and zest)
• 7 pts water
• 1 tsp yeast nutrient
• all-purpose wine yeast

Put water on to boil. Meanwhile, wash flowers and trim away all stalk. Put flowers in primary and add boiling water. Stir and cover primary and set aside for no more than 3 days, stirring daily. Slowly pour contents through nylon straining bag into 1-gallon boiler and squeeze bag to extract all liquid. Add the sugar and zest of citrus and bring to low boil, holding for one hour. Return to primary, add citrus juice and recover. When cooled to room temperature, stir in yeast nutrient and add yeast. Recover and ferment 3 days. Strain into secondary, add raisins and fit airlock. After wine clears, rack, top up and refit airlock. This wine should be racked and bottled after 6-8 months and cellared another 6 months before drinking.

[Adapted recipe from C.J.J. Berry’s 130 New Winemaking Recipes]