- 1). Bring 1 gallon of water to a boil in a large pot.
- 2). Rinse the dandelion blossoms throughly before adding them to the boiling water.
- 3). Boil the dandelion blossoms for 4 minutes.
- 4). Remove the dandelion blossoms from the water and turn off the heat. Allow the water to cool to 90 degrees before adding the remaining ingredients.
- 5). Add the yeast, sugar and fruit slices to the water and stir well.
- 6). Pour the mixture into the fermentor and secure the fermentation lock.
- 7). Place in a cool area, away from sunlight for 12 to 14 days. When the mixture stops bubbling, it is ready for the next step in the process.
- 8). Strain the wine through cheesecloth and pour into canning jars.
- 9). Seal the lid on each jar of wine and store them for at least one week before drinking. As with many wines, the taste will improve the longer it ages.
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