Now why would something thats kinda pretty and colorful cause some of us to almost have a nervous breakdown when we see it appear in our lush green lawn???? I think the only ones that love these "Dandy" litte yellow weeds are little children, they love to pick them and people who make Dandelion wine. Here is a recipe for those of you who would like to try your hand at making some homemade wine. It sounds good. And if you need some dandelions, come on over to my house, we have plenty.
2 qts dandelion flowers
3 lbs granulated sugar
1 gallon water
yeast and nutrient
This is the traditional "Midday Dandelion Wine" of old, named because the flowers must be picked at midday when they are fully open. Pick the flowers and bring into the kitchen. Set one gallon of water to boil. While it heats up to a boil, remove as much of the green material from the flower heads as possible (the original recipe calls for two quarts of petals only, but this will work as long as you end up with two quarts of prepared flowers). Pour the boiling water over the flowers, cover with cloth, and leave to steep for two days. Do not exceed two days. Pour the mixture back into a pot and bring to a boil. Add the peelings from the four oranges (again, no white pith) and boil for ten minutes. Strain through a muslin cloth or bag onto a crock or plastic pail containing the sugar, stirring to dissolve. When cool, add the juice of the oranges, the yeast and yeast nutrient. Pour into secondary fermentation vessel, fit fermentation trap, and allow to ferment completely. Rack and bottle when wine clears and again when no more lees form for 60 days. Allow it to age six months in the bottle before tasting, but a year will improve it vastly.