Dandelion Wine

I swear that I'm going to try it this year. I like this method as it looks plausibly medieval.

Ingredients

• 10 cups dandelion blossoms (leaves only, no green part or it will be too bitter)
• 3.7 litres (or 1 gallon, or 16 cups) water
• 2 oranges with peel (if I'm eating the peel I really prefer organic)
• 1 lemon with peel
• 6 cups sugar
• 1 pkg wine yeast
• 0.45 kg (or 1 lb) raisins

Directions

1. Pick the blossoms on a dry, sunny day, remembering to only gather the petals.
2. Place in a large crock or pot (not aluminum or other reactive metal) and cover with the boiling water. Make sure you use a vessel that has enough room to let you stir the mixture.
3. Cover and let steep for three days.
4. Peel the oranges and lemon and remove as much white pith as possible from the fruit and the outer skin. This will reduce bitterness as well.
5. Add the orange and lemon skin to the flower/water mixture and bring to a boil again. Allow to cool.
6. Strain through a cheesecloth into your fermentation crock/vat. Add the sugar, stir, and allow to cool.
7. When only gently warm to the touch add the raisins, sliced citrus and yeast. Cover with a cloth that is tied on to prevent slippage. Store in a warm room in your house.
8. Stir daily with a wooden or non-reactive spoon until it has stopped bubbling. This will take 1-2 weeks.
9. Strain again through cheesecloth and then put into bottles. Top the bottles with a deflated balloon until the balloon stops deflating for 24 hours.
10. Cork and store in a cool, dry place for at least 6 months.