I have made dandelion wine in the past and I assure you I thought I made a big mistake.When I first made it the fermenting stage was interesting to say the least. It of course smelled bad and looked worse. I wasn't sure what I had created. I just kept racking it over and over. It took about 1 year before it cleared up. We sweetend it up at the end and bottled it. It was a beautiful golden color. The taste however was not very good.I was not happy with it at all. Alot of effort for nothing,I thought. Oh well, I just put part of a bottle in the refrigerator, and forgot about it. I had a friend come by during berry season ( We have a U-pick strawberry farm), asking to try some. I told her it wasn't very good. She tried it and looked at me and said that it was the best wine she had ever drank. I of course thought she was nuts.I was wondering if I gave her the right bottle.So I tried some for myself. I could not believe how it had changed. I told her that it was not what we had bottled for sure. It just got better and better with time. I never age fruit wines very long because they tend to turn to vinager or just get an off taste over a years time. There is something different about flower wines. I think they need to find themselves. They have no sugars or starches of their own and need to be supplimented with other things to make a good wine. So I would like to share the recipe with you that I used. If you have some patients and time. We have 1 more bottle from 2004. It is amazing how good it is! Now I know what all the old timers were talking about. So thanks for the idea Dad. I'm sure he is up in heaven smiling,saying"I told you so!"

Makes 1 gallon of wine

7 cups Dandelion petals-cut off all green on bottom

1 pd white raisins-cook in small amt. of water,then smash to get optimum flavor

1 gallon hot water

2 lbs sugar

3t. acid blend

1/4 t. Tannin

1/2 t. Yeast energizer

1 campden tablet crushed

1 package wine yeast- I used Lalvin 1118-It will accomidate high alcohol wine

Use only yellow part of flower.Green parts are bitter.

1.Wash and drain petals

2.Cook raisins til plump.Mash to release flavor of raisins.

3.Put petals and raisins(with juice) in mesh bag,place in fermenter.

4. Disolve sugar in hot water,then add to bucket with bag contents.

5.Disolve all other additives in small amount of water,except for yeast. Add to bucket and stir.Take a hydrometer reading.It should be around 1.090-95. It could be higher. Write that down,along with potential alcohol reading.

6. Place lid on top. 24 hours later,dissolve yeast in tepid water and add to must.Stir daily until hydrometer reaches 1.040

7.Rack into carboy. Keep racking til clear,adding potassium sorbate every racking to prevent fermentatin starting again.About 9 mos to 1 year.

You can sweeten it at the end by making simple syrup. 2 cups of sugar to 1 cup of water.Disolve suger til clear.Cool.then add 1/4 c. per gallon,tasting it every time until you get the flavor you want. I added 1 cup of syrup per gallon at the end. Remember it may not taste the way you want it at first,but it will get better. You will also have a wine alot of people would not think of ever trying. Good luck and enjoy!

                                                              Becky Riley