Make this slightly sweet, tonic wine from young-fresh dandelion flowers.
- 1 gallon young, organic, dandelion flowers
- 3 organic oranges, chopped, including skin, seeds, and juice
- 3 organic lemons, chopped, including skin, seeds, and juice
- 1 cup of organic raisins
- 6 cups of honey or white sugar
- Gather 1 gallon of young, open, dandelion flowers in the morning
- In a large bucket, sterilized before hand, put the dandelion flowers. Cover with 2 gallons of boiled, still hot water. Cover the bucket with a cheese cloth and let sit for 3 days. Strain out the golden liquid.
- In a large pot, bring liquid to the simmer.
- Dissolve honey or sugar completely, simmer for 30 min. Take off of heat. Allow to cool to lukewarm.
- Strain liquid.
- Add 2 packages of champagne yeast to 1 cup of the liquid. Once dissolved and active, return to vat. Stir well.
- Add 1 package yeast nutrient and stir well.
- Bottle in 2 glass 1 gallon jugs. (I used glass jugs that apple cider comes in). Place wine fermentation lock.
- Allow to ferment for 4 weeks or until fermentation stops. Decant and bottle in clean, sterilized wine bottles.
- Cork. Store for 4 to 6 months before using.
This wine is a medicinal wine. Especially good for winter colds, flu, and general malaise. It is tonic, rich in vitamins, and detoxifying.