It's dandelion wine-making time!
The fields are covered with these lovely yellow blossoms. Pick them mid-day when they are at their fullest. Get your big bucket and scram!
The following is my grandmother's recipe. I remember my mother making this.
I have made it several times, too, but once in a while it would turn out just like VINEGAR!
When it's good, it's VERY VERY GOOD! (Just like Mary Contrary.)
6 Qts. blossoms, no stems.
Pour 8 qts of boiling water over them; let stand 24 hours. Do not have on the stove at all.
Strain and put in large jar or crock, then add 7 lbs sugar and stir until dissolved; add three sliced lemons and three oranges; let stand together 4 days.
Take out the fruit after pressing out the juice, and strain again to take out the thick fruit, then let stand in cellar three or four weeks.
Bottle it but do not put corks in tight, just laid on top, do not seal until all fermentation ceases.
Bottle it but do not put corks in tight, just laid on top, do not seal until all fermentation ceases.
Mother's note: "I think the crock should be covered with a cloth to keep out dust.
(Not a tight lid.)"
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