Dandy Dandelion Wine Recipe

Remove green parts of dandelion flowers and place flowers in large, clean crock or jar. Bring 4 quarts of water to boil and pour over flowers.

Let stand three days, stirring once a day. On fourth day, pour contents of crock into enamel kettle.

Squeeze lemons and orange; set juice aside. Add sugar, lemon rinds and orange rinds to flowers and water. Bring all ingredients to full boil; simmer for one hour. Add citrus juices; let cool and pour all back into jar.

Soften yeast in 1/4 cup warm water. Spread paste on slice of toast and float it on top of liquid. Let stand for 3-6 more days.

Strain liquid; pour back into jar and let stand overnight. Next day, strain through filter paper and pour into clean sterilized bottles.

Cork lightly until bubbling (fermentation) stops, about 3 weeks, then secure tops firmly and store. Let wine mature at least six months before drinking.