Dandelion Wine
                                             Makes 1 gallon

                                                                                  7 cups   Dandelion petals
                                                                 ½ pt     White grape conc. or 1 lb. Lt raisins
                                                                                              1 gal   Hot water
                                                                                                  2 lbs  Sugar
                                                                                          3 tsp   Acid Blend
                                                                                                    ¼ tsp Tannin
                                                                                                 ½ tsp  Energizer
                                                                                   1  Campden tablet / crushed
                                                                                               1 pkg. Wine yeast

    Starting S.G. 1.090-95

     METHOD:
    Cut off and use yellow petals only when flowers are fully opened. Avoid any sprayed plants
    and discard all green parts as they impart bitterness to the wine. 1. Wash and drain petals.
    Put petals in bag (odd in chopped raisins, if used), tie top and place in primary. 2. Pour over
    hot water, stir in sugar, and add in all other ingredients EXCEPT yeast. Cover primary. 3.
    After 24 hrs.,add yeast. Cover primary. 4. Stir daily, check S.G., and press pulp lightly to aid
    extraction. 5. When ferment reaches 1.040 (3-5 days) strain pulp lightly from bag. Syphon
    wine off sediment into glass jug secondary. Attach airlock. 6.When ferment is complete (S.
    G. has dropped to 1.000— about 3 weeks) syphon off sediment into clean secondary.
    Reattach lock. 7. Syphon again in 2 months and again if necessary until clear before
    bottling.