Dandelion Wine (8)

• 6 cups dandelion petals
• 1 lb white or golden raisins (chopped)
• 2 lbs granulated sugar
• 3 level tsp acid blends
• ½ tsp yeast energizer
• 1 gallon water
• ¼ tsp tannin
• wine yeast

Put water on to boil. Put flower petals and all ingredients except yeast into primary and add boiling water. Stir well to dissolve sugar and cover primary with plastic sheet. When cooled to room temperature, add yeast. Stir daily for 3 days. Strain into secondary and fit airlock. Rack in 3 weeks, top up and refit airlock. Rack again in 3 months. When clear and stable, rack into bottles. Age 6 months before tasting.

[Adapted recipe from Stanley F. Anderson and Raymond Hull’s The Art of Making Wine]