Easy Southern Cooking

Easy Southern Cooking/ Dandelion Wine

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Dandelion Wine The time to make dandelion wine is when the dandelion blossoms first carpet the lawn. It takes 5 weeks to make Dandelion Wine, but it is even better if allowed to stand for several more months. I'm not sure if this recipe qualifies as easy, though the hardest part is acquiring 12 cups of dandelion blossoms. Perhaps you can bribe the kids to help with that part. 12 cups dandelion blossoms 7 pints boiling water 2 oranges, sliced 4 lemons, sliced 1 package dry yeast 1 pint lukewarm water 10 cups sugar Pick only blossoms that are young and full. Use no stems or leaves. Put the blossoms in an earthenware crock or deep enamel kettle. Add the boiling water and stir well. Cover and let stand 4 days, stirring from time to time. Strain the liquid through a jelly bag or a cheesecloth-lined strainer. Wash out the crock or kettle. Put the strained liquid back and add the oranges and lemons, the yeast dissolved in a pint of lukewarm water and the sugar. Stir until the sugar dissolves. Cover and let stand 3 more days. Strain the liquid again the same way. Wash the crock out again and put back the liquid. Cover and keep in a cool place for a month without stirring. Strain once more and pour into sterilized quart bottles. Screw the caps on very tightly. Chill before serving. Dandelion wine is better if it is allowed to stand several months before using