On Friday, September 1, 1995 at 3:00:00 AM UTC-4, Michael Edelman wrote:
>
> Dandelion Wine is made from the flowers. If you're feeling particularly
> motivated, here's how to go about making it:
>
> Gather 1 gallon of dandelion blossoms. In a large container, mix with:
> - 2 unpeeled lemons
> - 2 unpeeled oranges
> - 2 *peeled* grapefruit
> - 1 cup raisins
> - 1 cup sugar
>
> Add boiling water to cover, stir, and let cool.
>
> Stir in a package of dry baking yeast.
>
> Cover. Stir daily for a week.
>
> Strain the mixture through a couple layers of cheesecloth, squeezing well
> to extract all the juices. Add 4 cups or sugar- or to taste. Let this
> mix sit a further 5 days.
>
> Now pour the filtered mix into bottles, but don't seal the bottles yet.
> Wait until all fermentation has ceased, then cork or otherwise seal the
> bottles, and let them age. How long? Well, the longer the better.
>
> This is a rather labor intensive activity, which is why it seems to be
> restricted to people who have a lot of time on their hands.

Doesn't sound bad.

On Monday, March 19, 2018 at 3:11:13 PM UTC-4, wrote:
> On Friday, September 1, 1995 at 3:00:00 AM UTC-4, Michael Edelman wrote:
> >
> > Dandelion Wine is made from the flowers. If you're feeling particularly
> > motivated, here's how to go about making it:
> >
> > Gather 1 gallon of dandelion blossoms. In a large container, mix with:
> > - 2 unpeeled lemons
> > - 2 unpeeled oranges
> > - 2 *peeled* grapefruit
> > - 1 cup raisins
> > - 1 cup sugar
> >
> > Add boiling water to cover, stir, and let cool.
> >
> > Stir in a package of dry baking yeast.
> >
> > Cover. Stir daily for a week.
> >
> > Strain the mixture through a couple layers of cheesecloth, squeezing well
> > to extract all the juices. Add 4 cups or sugar- or to taste. Let this
> > mix sit a further 5 days.
> >
> > Now pour the filtered mix into bottles, but don't seal the bottles yet.
> > Wait until all fermentation has ceased, then cork or otherwise seal the
> > bottles, and let them age. How long? Well, the longer the better.
> >
> > This is a rather labor intensive activity, which is why it seems to be
> > restricted to people who have a lot of time on their hands.
>
> Doesn't sound bad.

I mean - spring is approaching.

On 2018-03-19 1:18 PM, wrote:
> On Monday, March 19, 2018 at 3:11:13 PM UTC-4, wrote:
>> On Friday, September 1, 1995 at 3:00:00 AM UTC-4, Michael Edelman wrote:
>>>
>>> Dandelion Wine is made from the flowers. If you're feeling particularly
>>> motivated, here's how to go about making it:
>>>
>>> Gather 1 gallon of dandelion blossoms. In a large container, mix with:
>>> - 2 unpeeled lemons
>>> - 2 unpeeled oranges
>>> - 2 *peeled* grapefruit
>>> - 1 cup raisins
>>> - 1 cup sugar
>>>
>>> Add boiling water to cover, stir, and let cool.
>>>
>>> Stir in a package of dry baking yeast.
>>>
>>> Cover. Stir daily for a week.
>>>
>>> Strain the mixture through a couple layers of cheesecloth, squeezing well
>>> to extract all the juices. Add 4 cups or sugar- or to taste. Let this
>>> mix sit a further 5 days.
>>>
>>> Now pour the filtered mix into bottles, but don't seal the bottles yet.
>>> Wait until all fermentation has ceased, then cork or otherwise seal the
>>> bottles, and let them age. How long? Well, the longer the better.
>>>
>>> This is a rather labor intensive activity, which is why it seems to be
>>> restricted to people who have a lot of time on their hands.
>>
>> Doesn't sound bad.
>
> I mean - spring is approaching.
>
As it was in 1995!!!

"Wayne Boatwright" > wrote in message
15.223...
> On Mon 19 Mar 2018 12:32:47p, graham told us...
>
>> On 2018-03-19 1:18 PM, wrote:
>>> On Monday, March 19, 2018 at 3:11:13 PM UTC-4,
>>> wrote:
>>>> On Friday, September 1, 1995 at 3:00:00 AM UTC-4, Michael
>>>> Edelman wrote:
>>>>>
>>>>> Dandelion Wine is made from the flowers. If you're feeling
>>>>> particularly motivated, here's how to go about making it:
>>>>>
>>>>> Gather 1 gallon of dandelion blossoms. In a large container,
>>>>> mix with: - 2 unpeeled lemons
>>>>> - 2 unpeeled oranges
>>>>> - 2 *peeled* grapefruit
>>>>> - 1 cup raisins
>>>>> - 1 cup sugar
>>>>>
>>>>> Add boiling water to cover, stir, and let cool.
>>>>>
>>>>> Stir in a package of dry baking yeast.
>>>>>
>>>>> Cover. Stir daily for a week.
>>>>>
>>>>> Strain the mixture through a couple layers of cheesecloth,
>>>>> squeezing well to extract all the juices. Add 4 cups or sugar-
>>>>> or to taste. Let this mix sit a further 5 days.
>>>>>
>>>>> Now pour the filtered mix into bottles, but don't seal the
>>>>> bottles yet. Wait until all fermentation has ceased, then cork
>>>>> or otherwise seal the bottles, and let them age. How long?
>>>>> Well, the longer the better.
>>>>>
>>>>> This is a rather labor intensive activity, which is why it
>>>>> seems to be restricted to people who have a lot of time on
>>>>> their hands.
>>>>
>>>> Doesn't sound bad.
>>>
>>> I mean - spring is approaching.
>>>
>> As it was in 1995!!!
>>
>
> Should be well aged by now. :-)

As we are. ;-)

Cheri