Dandelion Wine

Traditionally in Europe and America, fresh dandelions have been a favorite ingredient in springtime tonics. The dandelion has been around since ancient times and is widely known for its multiple uses as a laxative, for treating diabetes, liver diseases, pancreas ailments, anemic conditions, and kidney and bladder infections.

Yields: About a Gallon

INGREDIENTS
8 Cups Fresh Dandelion Flower Heads
1 Lemon (Thinly Sliced)
1 Tangelo (Thinly Sliced)
1 Small Orange (Thinly Sliced)
1 Bread Slice (Toasted)
1 Gal Boiling Water
6 Cups Sugar
1 Oz Fresh Yeast

DIRECTIONS
Place the dandelion flower heads in a large bowl.

Add the orange, tangelo and lemon to the flower heads.

Pour boiling water over the mixture, stirring well.

Cover the bowl tightly and let stand for 10 days, stirring daily.

Strain the liquid into another bowl.

Stir in the sugar until it is dissolved.

Spread the yeast on a piece of toast and float it on top of the liquid.

Cover the bowl and leave it in a dry, cool place for another 3 days, stirring daily.

Remove the toast and strain again.

Pour the wine into a 4-liter container, making sure to leave space at the top of the container for the fermenting process.

Cover the bottleneck with a balloon.

When the balloon goes limp, the wine is done fermenting, which will take about 3 months.

Cork loosely and keep in a refrigerator for 2 weeks.

Place a sterile tube into the wine, stopping 1 inch above the sediment.

Siphon off the wine into another 4-liter container, leaving the sediment behind to be discarded.