DANDELION  WINE

Ingredients

1.50 kg of sugar

40 g of yeast

1 liter dandelion flowers even with cups

2.50 liter boiling water for steaming flowers

2 liter water for syrup

2 pieces of lemon on wheels

2 pieces of orange on wheels

Boil the dandelion flowers in 2.5 liters of boiling water and let them infuse for 24 hours.

Then drain the water into a 5 liter bottle and discard the flowers. Boil 2 liters of water with 1.5 kg of sugar and let the resulting sugar syrup cool. Pour the syrup into a bottle, add two peeled lemons and two peeled coreless oranges cut into circles and melted yeast. Close the bottle well with a fermentation stopper and let it ferment for 6 weeks. Pieces of lemon and orange sink to the bottom during this time. After six weeks, we drag the wine into bottles, close it well and store it in the cellar for 1/2 year or longer.

More tips - do not fill the bottle till the top - the process will be quite "revolutionary"

If you do not have fermentation stopper you have to replace it - cork and wax. But carefuly with this, please. The bottle must have there enough of space and must be well closed or you will paint your room with dandelions ! 

Do not collect the dandelions near roads or in other places were the ecological conditions are poor.

Dandelion is a storehouse of potassium and magnesium. It also contains mangan and copper. In this herb we can also find iron, calcium, bitterness, tannins, phytoncides or inulin. 

                                         Wishing you good health                  Margaret