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Ingredients:

• 5 1/2 cups granulated sugar
• 2 oranges, juice and rind
• 1 gallon dandelion flowers, fresh
• 1 gallon water, boiling
• 1 teaspoon yeast nutrient
• 2 lemons, juice and rind
• 2 campden tablets
• 1 package wine yeast

• 1 pound raisins
• 4 cups dandelion flowers, fresh
• 1 - 4 inch cinnamon stick
• 5 1/2 cups granulated sugar
• 2 oranges, juice and rind
• 1 teaspoon yeast nutrient
• 1 gallon water, boiling
• 2 lemons, juice and rind
• 2 campden tablets
• 1 package wine yeast

At first the dandelions have to be collected, this is an easy wine to make because the dandelions can be gotten from your own backyard, just collect as many as you need and you are ready to go.

Just collect the little golden bundles and make sure that you remove any green calyces that are there, these will add bitterness and will take a very long time to age as well. After the cleaning of the dandelions is done, put all the dandelions in a primary fermentor and add the boiling water. After it cools, add the crushed campden tablets, raisins and a stick of cinnamon, if you want that flavor. This mixture has to stay for three days during which it needs to be stirred often. 

After three days, the flower has to be strained and then discarded. This mixture then needs the flavors of orange and lemon juices and their grated rinds, along with the sugar and the nutrients. This should have a specific gravity of 1.100 to 1.110.  This mixture will then need to have yeast sprinkled over it and stirred daily for duration of three to four days and till the frothing in the fermentor stops.

 Strain and discard flowers. Add orange and lemon juice and grated rind. Stir in sugar and nutrients. Specific gravity should be between 1.100 and 1.110. Sprinkle yeast over the mixture and stir. Stir daily for three or four days, until frothing stops.

Then the mixture is placed in the secondary fermentor along with an airlock.

To make this into a dry wine, it needs to be racked for three weeks and then every three months for a year ( wine should be fermented for at least a year before consumption)

To make this into a sweet wine, it needs racking for three weeks and then subsequently ½ cup sugar in 1 cup wine. This has to be mixed gently and then put into the secondary fermentor. This needs to be repeated every 6 months and until the fermentation does not restart with the adding of the sugar. Then rack every three month till it is one year old.

It is best enjoyed two years after the making.

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