I think this is what I might've been thinking the day this picture was taken of me in the tenth grade. It is a school picture dating back to the early eighties. I look a bit stoned. To tell you the truth, I can't remember if I was stoned that day, erm, at that particular time of day. I was at that level of study where science class required discecting critters like rats, embryo piggies, worms, and smoking cannabis.
Dandelion Wine Recipe
This is what you will need:
o 2 gallon crock, but I am sure that a glass jars will do as well
o 3 to 5 quarts dandelion blossoms
o 5 quarts water
o 3 lb sugar
o 1 orange
o 1 lemon
o 1 package live yeast
o whole wheat bread toast
Directions:
Pick the flowers without stems. Put them into a large bowl, not metal. Boil the water and pour over the flowers. Cover with cheesecloth and stir daily for three days. On the fourth day, strain the liquid. Boil the liquid with the sugar and citrus rind for 30-60 minutes. Return the mixture to the crock. Add the citrus juice. When the liquid has cooled to room temperature, soften yeast and spread on toast. Float the toast in the crock and cover for two days. Strain on the third day. Return the liquid to the crock and cover for one more day. Then filter into clean bottles and cork until ready to use. Drink after six months. I prefer to use screw-top wine bottles. They are more convenient and just as good.
Don't Fight the Dandelions, Drink Them