* 1 kg dandelion flowers
* up to 2 gallons boiling water
* 1 kg golden castor sugar
* 1 jar honey
* 1 lemon
* 1 orange
* wine yeast
A simple, cheap and very traditional one here. Can be made pretty much all year round, with the possible exception of winter. Just collect dandelion flowers. As many as you can. It works out about 1/2 a kilo per gallon, so the more the merrier (if you have somewhere to store everything of course).
Simply collect the flower heads. Some people will recommend to take just the petals, as it takes some of the bitterness/dryness out of the wine, but I’m rather lazy and not about to strip off that many petals.
Then, add the juice from your lemon, the juice from your orange, your jar of honey, your castor sugar, and boil the water. When the water is boiling nice and hot, pour it in and leave it for a couple of nights.
Finally once everything’s cooled add the yeast and stir, then leave few a few hours. After this you can rack the liquid into demijons and put into storage, racking when the sediment gets too much and otherwise just waiting to enjoy your wine.