Dandelion Wine

I want to try this recipe http://winemaking.jackkeller.net/dandelio.asp



This is the traditional "Midday Dandelion Wine" of old, named because the flowers must be picked at midday when they are fully open.  This wine has less body than the first recipe produces, but every bit as much flavor (some say more!).

• 2 qts dandelion flowers
• 3 lbs granulated sugar
• 4 oranges (juice of 4 oranges ~ 1c)
• 1 gallon water
• yeast and nutrient

Set one gallon of water to boil. 

While it heats up to a boil, remove as much of the green material from the flower heads as possible (the original recipe calls for two quarts of petals only, but this will work as long as you end up with two quarts of prepared flowers).

 

Pour the boiling water over the flowers, cover with cloth, and leave to steep for two days. Do not exceed two days. (will probably use a glass gallon pickle jar)

 

Pour the mixture back into a pot and bring to a boil. Add the peelings from the four oranges (again, no white pith) and boil for ten minutes. (I don't want to use orange peelings, I just want to boil for 10min and then dump the sugar and orange juice)

Strain through a muslin cloth or bag onto a crock or plastic pail containing the sugar, stirring to dissolve. (so if I do this how I want I would skip stirring in the sugar)

When cool, add the juice of the oranges, the yeast and yeast nutrient.  (I will add juice after the boil to help cool)

Pour into secondary fermentation vessel with airlock, and allow to ferment completely. 

Rack till wine clears and no more lees form (~60 days) then bottle. 

Allow it to age six months in the bottle before tasting, but a year will improve it vastly.