- 64 cups [16 L] dandelion heads
- 64 cups [16 L] water
- 13 pounds [6 kg] sugar
- 1 [2-ounce / 56-g] cake yeast
- 1 lemon
- Sterilized glass bottles [with corks]
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- Boil dandelion heads into water for 20 minutes.
- Strain through a flannel cloth.
- Then add sugar, then yeast and finally lemon.
- Leave to ferment for 40 days into an opened jug, simply covered with a piece of cloth.
- Strain, after 40 days.
- Pour wine into glass bottles.
- Seal with corks.
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