Dandelion wine ingredients:
6 liters of dandelion flower heads collected in dry weather, well squeezed and chopped, are boiled with 6 liters of fresh water, with the addition of 2 lemon and orange peels for 1/4 to 1/2 hour. After that, the entire mass is strained through a linen cloth, 3 kg of sugar and the juice of 2 lemons and 2 oranges are added to the strained juice, everything is mixed well and the juice is left to cool. Now dissolve enough yeast in half a cup of lukewarm water to form a saturated and mushy solution. This solution is mixed with the cooled juice and allowed to ferment for 5 days, preferably near the stove.
As soon as the liquid has boiled well, it is filtered again through a linen cloth and filled into strong wine bottles or sparkling wine bottles. Before that, the bottles should be washed well, as well as the caps, which must close the bottle well. It is best to cap the filled bottles with a bottle capping machine. The corks on the bottle should be tightly connected and sealed with sealing wax and stored in a cold cellar in a dark place, with the neck of the bottle facing downwards. After 2 months, the drink is ready to enjoy and can be kept almost indefinitely. Properly prepared dandelion wine is light like water, very strong, and when poured it foams like champagne.
