Dandy Dandelion Wine

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 for 3 days, stirring once a day. On the fourth day, pour contents of crock into an enamel kettle.

Squeeze lemons and orange and set juice aside. Add sugar, lemon rinds and orange rinds to flowers and water. Bring all ingredients to full boil, then simmer for 1 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 the liquid. Let stand for 3-6 more days.

Strain liquid, then 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.