Dandelion Wine Recipe
Making good tasting dandelion wine is easy and does'nt require a lot of ingredients.
The Much Maligned Dandy Lion
When Mother Nature send Jack Frost high-tailing for parts unknown and breaths her fertile breath upon the Southland, there soon begins a most unholy Rite of Spring.
Doors fling wide and men man their 5000 horsepower pickup trucks and make a beeline for Walmarts, Kmart, or some other merchant of destruction. Soon they return in their fire-breathing machines and spread gobs upon gobs of Bonus S, WEED-B-GONE, or some other vile alchemist's concoction upon their budding lawns. This is when I make a hasty and tearful exodus to my refrigerator and pop a cork on a bottle of Nature's Sweet Nectar.
To my neighbor's disbelief, my own yard abounds with beautiful little golden lion's tooths. Yes, the magnificent dandelion literally thrives in my composted turf. When the blossoms reach their most perfect yellow hues, I go forth and harvest. If the fools only knew what sweet concoction this mad scientist brewed in his little laboratory, they might storm the walls of Castle Holbrook and drive a wooden stake through my devilish heart! Partake of my recipe if you dare.
Pour one gallon boiling water over one gallon dandelion flowers. Let stand until the blossoms rise (usually 24 to 48 hours). Strain into a stone jar. Squeeze and add the juice of 4 lemons and 4 oranges. Add 4 pounds of sugar and 1 yeast cake. Stir 4 or 5 times a day until it stops fermenting. Always keep well covered and in a cool place. In two week, strain, bottle, and cork. Enjoy.