Dandelion Wine

Use a liter measure to measure the dandelion flowers. Loosely place the flowers in each.

Place the flower heads in a deep container. Allow the water to boil and steep for 24 hours with the lid on. Drain through a dish rim into a large saucepan.

Add the juice and zest of the citrus fruits and bring everything together with the sugar to a brief boil. Drain the broth and cool to 30 degrees. Mix the yeast with a little bit of the broth and add it. Let everything stand for about 8 to 12 weeks in a deep container with the lid closed.

Once the mousse fermentation is complete, bottle the wine accurately, without sediment, in washed and well dried bottles and cork. Store in a cool and dark place for 6 months until consumption.

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