- Large stainless steel pot for simmering
- Clean fermentation vessel
- Sterilized bottles
- Coffee filters or cheesecloth
- Bubble trap or Balloons for airlock
- 2 quarts dandelion petals (no base or stem)
- 5 quarts distilled water (no chlorinated or city water)
- 3 pounds raw honey
- Zest from 4 lemons
- Zest from 4 oranges
- 4 lemons, sliced
- 4 oranges, sliced
- 1 pound raisins
- 1 package white wine yeast
Clean dandelion petals and place in large stainless steel pot with 5 quarts of water. Bring to a boil. Take off heat, cover and let sit in a cool place away from sunlight for two days. After two days, add honey and zest from lemons and oranges. Bring to a rolling boil for five minutes. Remove from heat and add lemon and orange slices and raisins. When cooled to a warm temperature, decant to fermentation bucket. Once cooled to 100 degrees F, vigorously stir in yeast.
Loosely cover and store in cool dark place. Stir to create a vortex a couple of times a day. You should see bubbling and an active yeast culture.
Ferment for three or four days. With coffee filter or cheesecloth strain into sterilized vessel, top with bubble trap or balloon with a few holes punched in to avoid airborne yeast entering.
Let sit in a cool dark place for 3 to 6 months. During this time, you can syphon top liquid to clean vessels to eliminate bottom sediment.
Taste often to experience the amazing transformation.
When taste meets your fancy syphon from top to eliminate any sediment, decant into sterilized vessels for long term storage.