About a litre of dandelion flowers, picked fresh
2 litres of water
an orange, quartered or 8thed
a lemon, quartered or 8thed
1 tablespoon of yeast
Pick the dandelions fresh and wash them quickly in hot water to kill any bugs that might be in them.
There is much debate whether leaving the green bits of buds on the flowers will result in a more bitter wine, but we're not really sure. But we cut the green bits of the flowers anyway.
Throw the flowers into the water with the sugar, the orange and the lemon, and bring it to the boil.
Simmer for an hour.
Let the mixture cool and then add the yeast. Leave for 24 hours in the pot.
Strain out all the lumpy goop, and pour into sterilized bottles (we save other alcohol bottles for this purpose). the most important thing is DONT SCREW THE LIDS ON YET!!!
You need to wait until fermentation finishes, which is usually about a month. The wine will be ready after about 3 months. We like to leave ours for a year. It's a long process, but worth it.