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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 added. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |