For 1 Imperial gallon:
2 quarts of dandelion flowers
1 kg. sugar
1 cup of Wild Berry grape concentrate
1 tsp. citric acid
1 tsp. yeast nutrient
1/2 tsp. yeast energizer
1 packet Lalvin EC-1118 wine yeast
1 tsp. grape tannin
1 campden tablet
1. Fresh flowers should be gathered on a dry sunny day.
2. Only the yellow petals should be used. Green parts make the wine bitter.
3. Place the flowers in a bucket with the thinly pared rinds of 2 lemons and 2 oranges.
4. Pour on 12 cusp of boiling water.
5. Cover and leave for 3 to 4 days to extract the essence.
6. Because the flowers will float, you should push them down at least 2 times a day and give them a good stir.
7. Strain off the liquor and press the pulp until it's dry.
8. Add 4 cups of sugar, 1 cup of Wild Berry white grape concentrate, a level teaspoon of citric acid, 1 tsp. of yeast nutrient and 1 packet of wine yeast (Lalvin EC-1118).
9. Stir thoroughly until sugar is completely dissolved.
10. Put in 1 gallon jar and fit airlock. 11. Ferment at room temperature, when fermentation slows down, top up with cooled pre-boiled water.
12. When fermentation is finished, rack into another jar and add 1 teaspoon of grape tannin and 1 crushed campden tablet.
13. Rack again in 3 months and bottle in another 3 months.
The wine can be sweetened using Wine Sweetener and filtered if desired.