Ingredients
1 liter yellow dandelion blossoms, well rinsed
4 liters boiling water
2 liters white sugar
1 orange, thinly sliced
1 lemon, thinly sliced
1 packet (5g) wine yeast
Directions
Step 1
In a large heatproof container, pour boiling water over dandelion blossoms. Let it steep for 4 minutes. Remove and discard the blossoms. Allow the water to cool to 32°C (90°F), approximately 10 minutes.
Step 2
Stir in sugar, orange, lemon, and yeast. Transfer the mixture into a plastic fermentor and seal with a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, which takes about 10 to 14 days.
Step 3
Carefully siphon the wine off the sediment and strain it through cheesecloth before bottling it in four sterilized 1-liter canning jars.
Step 4
For best flavor, age the wine for at least 1 week before serving.