Dandelion Wine from the Malerba farm

This recipe comes from Jerry’s grandfather, Cesare Malerba, who had a farm on Long Island. Jerry’s mother is the youngest of 13,  12 of whom are shown here by the farmhouse Cesare built.

Dandelion Wine

Pick 12 to 16 cups of flower heads on a sunny day. Put in a 2 gallon container and cover with one gallon boiling water.

Stir in 1/2 lb. finely minced raisins

2 1/2 lb. sugar

one whole orange chopped with peel

one whole lemon chopped with peel

Mix in one ounce wine yeast.

Steep for 4 days in a warm spot (72 degrees to 78 degrees)

Strain mixture through a cheese cloth. Squeeze the pulp to get out all the juice. Discard pulp.

Pour the liquid into a crock, cover with fresh cheese cloth and continue to ferment in a warm dark corner for three weeks.

Decant gently into clean bottles. Cork tightly and store in a cool place for six months or more.

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