From the Bulk Herb Store catalog:
A few days ago, I was amazed at the abundance of dandelions in our yard. So, I took my "little ones" and filled a sack with about 3 quarts of these lovely yellow flowers. (Be sure to pluck the flowers in the morning when they first open.)
Then, we made a very strong dandelion infusion; just use equal parts flowers and boiling filtered water. Let the infusion sit in a large stainless steel pot with a lid for 24-48 hours. Then, strain the liquid into a fermenting vessel. (Be sure to squeeze all the goodness out of the flowers!) I used a small fermenting crock as my vessel.
To your (3 quarts) dandelion infusion, add:
- 3/4 c unrefined cane sugar
- juice of 2 oranges
- peel of 1 orange (I used a vegetable peeler)
- juice of 2 lemons
- peel of 1 lemon
- 3/4 c starter culture (I used water kefir, but you could also use whey)
When you see bubbles, let the wine ferment for another 1-2 days, depending on the temperature of your home. Stir and taste daily.