Dandelion Wine

1 quart dandelion blossoms
4 quarts boiling water
3 lemons
3 oranges
2 envelopes of dry yeast
8 cups granulated sugar
1/4 cup lukewarm water

Pick the dandelion blossoms, preferably early in the morning when the flowers are still closed, being careful not to include any stems.

Wash in cold water, place in a large non reactive bowl and pour the 4 quarts of boiling water over them. Set the bowl in a warm place and let soak for 24 hours.

Strain the liquid, through cheese cloth, into a large non reactive stock pot. Add in the lemons, oranges, sugar and yeast which has been pre dissolved in a 1/4 cup of lukewarm water, and stir well.

Cover with plastic wrap and let soak for 3 full days and nights.

Strain out the fruit and pour into bottles or mason jars and cork or cover but not tightly. Store in a cool dry place for 1 month. The wine will be working during this time and tiny bubbles will be seen.

At the end of the month, a layer of sediment will have fallen to the bottom of the jars. Eliminate it by pouring off the clear part and funneling it into clean bottles or jars. cork or cover loosely again and let stand for 4 weeks longer. At the end of the 4 weeks, secure the lids or corks tightly and keep in a cool place till such time when it will be enjoyed.