1-3/4 lb., or about two gallon bowls, dandelion flowers, with calyxes mostly removed;
2 gallons-plus of water, boiled;
5 lbs. sugar;
5 lemons, organic, chopped;
Montrachet yeast (only partial packet);
1 year's worth of patience.
Martha did all the picking on this batch. While I use a jackknife, she uses small clippers for cutting off the lower green cup, or calyx, of the flower. The tops of the green sepals remain. (Leaving the calyxes on is an option, adding a bit more bitter quality to the end-taste.)
I boiled the water a few minutes, then poured over the flowers. Covered; let sit.
The next day, I sterilized a three-gallon Red Wing stoneware crock. Poured in sugar. Sterilized large sieve; through it, poured dandelion water. Chopped the lemons -- not too finely. Threw them in. Sprinkled yeast. I used an enamelware lid large enough to fit this mid-sized crock.
This batch I plan to leave in the crock, stirring once daily, until the fizzing activity is noticeably diminished -- which may take only a week. I'll move the batch into secondary -- which may end up being two one-gallon jugs, unless I decide to combine it with another dandelion wine batch to go into the three-gallon secondary glass fermenter (assuming it to be available at that time).
The batch will remain in secondary for a month or two or more; then will be in bottles until next spring.