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I never tried this recipe, but it looks like it would be good.

2 quarts dandelion flowers
3 lbs. granulated sugar
1/2 oz. yeast
1 lemon
1 orange
1 gallon boiling water

Pick the dandelion flowers (heads only) on a fine day when the flowers
are open. Wash the flowers very well to remove any insects, etc., and
put them in a large bowl. Thinly slice the lemon and orange and add
the slices to the dandelion flowers. Pour one gallon of boiling water
over the dandelions and stir well. Cover the bowl and let stand for
10 days.

After ten days, strain the liquid off into another bowl and stir in 3
lbs. granulated sugar. Spread 1/2 oz. of yeast on a slice of toast
and float on top. Cover the bowl and leave it set for another 3 days.

After three days remove the toast and strain the liquid again, put into
bottles but DO NOT cork or cap. Cover bottles and let set until fermentation
stops, this could be up to three months. Then cap or cork.
This wine is very nice when new, but of course will improve
with age.

Note: I believe that the idea of spreading the toast with yeast and
then floating it on top was probably a way of trying to keep the
wine mixture clear. I really believe you can mix the yeast in a
little of the juice mixture and put into the liquid.
Either way shouldn't cause any major problems.

Good Luck!

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