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4 quart dandelion blossoms - pressed down
12 quarts boiling water
7 lb. sugar
grated rind of 3 lemons
1 cake of yeast
Juice of 3 lemons

Wash blossoms. Put in container large enough to add 12
quarts of boiling water. Let stand until completely cool. Drain.
Keep juice and add sugar and lemon rind to it. Boiling 1 hour. Let
stand until completely cool. Dissolve cake of yeast in 1 cup of
warm water. Pour into cooled juice. Stir and pour into wide
mouth large glass gallon container. (Gallon jar that pickles come
in). (Leaving head space). Tie clean cloth with rubber band on
top and let stand 4 days. Then add juice from 3 lemons. Strain
through cheese cloth, pouring into clean gallon jug. (Vinegar
Jug). Place a heavy-duty balloon (punching balloon) on rim of jug.
The balloon will swell and then go down when wine is ready (3 to 4
weeks or more). Be sure that you have placed jug in warm area in
house. When ready; if cloudy, strain until it comes clear.
Straining 2-3 times if needed. (Cheese cloth or clean pillow case
can be used to strain). Pillow case cannot be washed with bleach

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