Dandelion Wine

My Dad made home made dandelion wine
for as long as I can remember.
He had pots with the mixture "Curing"
with tiny bugs flying all over them.
Kept the bottles in the cellar and
opened one up "To Test" it now and again.
Over the years the wine turns into a
sweet and syrup kind of tasting wine.

Ingredients:
3 quarts of dandelion flowers without stems
Pick the flowers at midday when they are fully open
1 gallon of hot water
1 pound of golden raisins
3 pounds of granulated white sugar
2 lemons including peels, pulp and juice
2 oranges including peels, pulp and juice
1 pound of dry yeast

Directions:
Wash the dandelion heads and remove
as much green material as possible.
Place in a large bowl or pot and
cover with boiling water.
Cover the container tightly with plastic wrap.
Let this sit for two days and stir twice a day.
After two days is up, pour the mixture
into a large pot and bring to a low boil.
Add the sugar and the citrus peels,
make it a point to peel very thinly
trying not to get any of the white membrane.
Boil for one hour, and then pour the mixture
into a container large enough to hold it.
Add the citrus pulp and juice,
and allow the mixture to cool.
Add the yeast and nutrient, cover,
and let sit for three days.
Strain into jugs or large bottles,
add the raisins, and cap.
The mixture will start to clear in about a month,
at which time the wine can be strained once more,
bottled, and capped or corked.
Store in a dark, cook place for at least 6 months.