Dandelion Wine

Note: I have not yet tried this recipe, but I plan to.

Dandelion wine is a good way to use the yellow florets of what most people would consider the most obnoxious weed in the United States. The dandelions must not have been sprayed with any sort of pesticides, and of course you should wash them thoroughly before using them.

You will need: Bring the water to a boil. Place the dandelion blossoms in the water, and allow to stand for 4 minutes. Remove and discard the blossoms, and allow the water to cool to 90 degrees F. Stir in the yeast, sugar, orange slices, and lemon slice. Pour into a plastic fermentor and attach a fermentation lock. Let the wine ferment in a cool, dark area for 10 to 14 days, until the bubbles stop. Siphon the wine off the sediment and strain through cheesecloth or coffee filters before bottling in quart-sized canning jars. Age the wine for at least a week for best flavor.
 * 1 qt yellow dandelion blossoms, well-rinsed
 * 1 gal water
 * 1/4 oz active dry yeast
 * 8 cups white sugar
 * 1 orange, sliced
 * 1 lemon slice
 * plastic fermentor