Dandelion Wine

4 pts. cold water
2 cups Dandelion Flowers
1 tablespoon organic ginger root
Peel of one organic orange, finely cut
Peel of 1 organic lemon, finely cut
1 ½ pound Demerara sugar
Juice of one organic lemon
1 teaspoon of wine yeast

1. Bring water to boil and leave to cool.

2. Separate the Dandelion Flowers from their bitter stalks and calyces and put them in a large bowl. Pour water over the flowers and leave for a day, stirring occasionally.

3. After a day, add the flowers and water to a large pan and add the ginger, lemon, and orange rinds then boil for thirty minutes.

4. Strain the liquid, pour it back into the bowl.

5. Mix in the sugar and the lemon juice and allow to cool.

6. Cream the wine yeast with some of the liquid and add to the mixture in the bowl.

7. Cover the bowl with a cloth and leave the mixture to ferment in a warm place for two days.

8. Pour the liquid into a class jug with an airlock – available at home-brew suppliers.

9. Leave the mixture in the jug until all the fermentation has ceased and gas bubbles no longer form. Then close the jug tightly for about two months.

10. Siphon the clear liquid into clean, dry bottles and seal. Keep the wine for six months before drinking.