Dandelion Wine

Infuse the Blossoms: Gently submerge the rinsed dandelion blossoms into the boiling water and let them steep for 4 minutes. This will extract their delicate flavor. Carefully remove and discard the blossoms. (Time: 4 minutes)

Cool and Sweeten: Allow the dandelion-infused water to cool down to approximately 90 degrees F (32 degrees C). This may take about 10 minutes. Once cooled, stir in the sugar, orange slices, lemon slice, and wine yeast until well dissolved. (Time: 10 minutes + stirring)

Fermentation: Transfer the mixture into a clean, food-grade plastic fermentor. Attach a fermentation lock to prevent unwanted bacteria from entering. Allow the wine to ferment in a cool, dark place until the bubbling ceases. This typically takes 10 to 14 days. (Time: 10-14 days)

Clarification and Bottling: Once fermentation is complete, carefully siphon the wine off of the lees (sediment at the bottom) to avoid disturbing it. Strain the liquid through several layers of cheesecloth to remove any remaining particles. Bottle the clarified wine into four sterilized 1-quart canning jars, leaving about an inch of headspace. (Time: Varies)

Aging: Age the wine for at least one week to allow the flavors to mellow and harmonize. For an even smoother, more complex flavor, consider aging for several months or even a year. (Time: At least 1 week)