Instructions: Pack down over dandelion blossoms. Pour boiling water over; set aside for 2 hours (no longer or liquid will turn dark). Pour off liquid and strain.

Add granulated sugar and lemon; boil 10 minutes, then set aside to cool.

When lukewarm, add 1 cake of yeast or I package dry instant yeast which has been dissolved in a little warm water. Turn the mixture into clean crock or keg and cover with cheesecloth. Let stand 48 hours, then strain into a jug or bottles. Put in corks lightly. Wine should be fit to sip, not guzzle, in 4 weeks.

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