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Dandelion Wine

You either hate the dandelion plant or you love it. Here are two recipes that may just change your mind and allow you to being loving them. As the flowers begin to show up in the Spring, it is the best time to begin making the wine. Batches can be made every month, so you end up with a stash to last you a while. Don't forget, you can always make dandelion root beer too, but that is a recipe for another time.

Dandelion Wine #1

3 quarts dandelion flowers
2 gallons spring water
7 lb. sugar
3 oranges
3 lemons
1/4 box seedless raisins
1 yeast cake (or 1 envelope dry yeast)

Cover dandelions (3 quarts tightly packed with stems removed) in crock with boiling water. Let stand for three days. Strain through colander and discard dandelions. Add sugar to the liquid. Slice oranges and lemons, leaving peels but removing seeds. Add to liquid. Add raisins and stir thoroughly. Boil for 20 min. and then remove from heat. Let stand for 24 hours. Add yeast, dissolved in 6 tablespoons of hot water. Stir, then strain liquid through wet muslin or a clean dish towel into wine bottles, filling them to the brim. Tie pieces of muslin over the bottle tops or use corks. Do not seal too tightly. Small amounts of gas may form and must be allowed to escape. It is ready to drink after fermentation has stopped and no more bubbles appear in the bottles. Store in a dark cool place for up to 6 months.

Dandelion Wine #2

1 qt. dandelion blossoms
4 qt. water
1/2 cup tepid water
1 yeast cake
1 lb. seedless raisins
3 lb. (6 cups) sugar
1 lemon
1 orange

Measure a quart of the dandelion blossoms, but do not use any of the stems. Put them into a large saucepan with the water and boil for 30 minutes. Pour through a strainer, then strain through a cheesecloth into a large pan. When cool, add the yeast cake, dissolved in the tepid water, raisins, sugar, lemon and orange, cut into small pieces (including the skins). Stir it everyday for 2 weeks, then strain and let settle for a day. Now strain carefully through cheesecloth until clean. Bottle and seal.

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