Dandelion Wine - Part 2

Here's the second part of our dandelion wine making journey!  (You can read about step 1 here.)  Our dandelion petals have been steeping for 3 days, so now it's time to add some citrus for flavor, some sugar for sweetness, and of course, some yeast for fermentation.  Here's what you'll need for this part of the process:

Special equipment needed for step 2:
- large pot
- fine mesh strainer or cheese cloth-lined collander

Ingredients for step 2:
- 2 lbs. sugar
- 1 lemon (juice and peel)
- 2 oranges (juice and peel)
- 1 packet yeast (I decided on this Champagne yeast)
- 1 tsp. yeast nutrient

Directions:

1.  Pour flowers and water through a fine mesh strainer (or cheese cloth-lined collander) into a large pot and bring to a low boil.  Add the lemon and orange peels and the sugar; allow to gently boil for 1 hour, stirring occasionally.

I don't know if this is typical, but this part of the process was smelly. The citrus helped, though.

2.  Remove from heat and pour into a jug or plastic container, then add the lemon and orange juice.  Allow to cool to room temperature (70-75 degrees F), then add the yeast and 1 tsp. yeast nutrient.  Cover and put in a warm place for 3 days to ferment.

See the little bubbles forming already?

Planning ahead:

Special equipment needed for step 3:
- 1 gallon carboy
- twin airlock and carboy bung
(see here for example)

Ingredients:
- 1 lb. golden raisins
- reserved pint of water