Re(2): SC - Feast preparation (LONG )

[Sue Wensel]

>From the book, "How To Make Wine In Your Own Kitchen," by Mettja C. Roate...

Plain Dandelion Wine

1st Week:
4 quarts of dandelion flowers, cleaned of all their green
4 quarts of boiling water

2nd Week:
4 oranges cut in 1/4" slices
4 lemons cut in 1/4" slices
1 cup white raisins, finely chopped
6 cups sugar
1 package dry granulated yeast

Put the dandelion blossoms in canner kettle and pour the boiling water over
them.  Let stand in a warm place for one week.  Stir twice a day if possible.

At the end of the week, strain the blossoms through a jelly bag, squeezing
the pulp very dry to extract all of the liquid and flavour.  Return the
liquid to the canner kettle and add the sliced oranges and lemons, and the
raisins.  Stir in the sugar; be sure to stir long enough to dissolve every
grain.  Sprinkle the dry granulated yeast over the surface.  Set in a warm
place to ferment for two weeks.  Stir every day, inverting the fruit which
rises to the surface.

At the end of this two-week period, strain through several thicknesses of
cheesecloth, and return to the canner kettle to settle for two more days.
 When the wine has settled, siphon off carefully into clean sterilized
bottles.  Put corks in lightly until all fermentation is over ( it has
stopped when small bubbles no longer cling to the sides of the bottles.)
 Then tighten the corks securely and dip in hot paraffin.  Let the wine age
at least 6 months; it is best at the end of a year.

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I have not personally made this one (never could come up with that many
dandelions) and there are several other interesting titles - Dandelion
Pineapple Wine, Dandelion Rhubarb Pineapple Wine, and Dandelion Elderberry
Blossom Wine are some.

Hope this helps!
Lasairfhiona