Dandelion Wine Recipe for fun and enjoyment.   Makes 10 gallons   go pick or buy dandelions pick the yellow blossoms about 5 to 10 quarts,  or 5 packs of the leafs buy in some good healthily stores...........boil  in pot after cleaning let cool don't touch or squeeze flower blossoms or leafs...........will make wine bitter...............measure the water in pot and use this water it will turn black after you cook the blossoms or leafs in the making of the wine strain out the blossoms or leafs eat the leafs throw away the blossoms if you use them instead of the leafs either one is ok.......Now measure out 11 gallons of this water add regular water to the black water(one gallon extra for run off) that you cooked the greens or blossoms in to get the 11 gallons.  Add 20 oranges quarter and 10 lemons 10 pounds raisins and three yeast cakes use hot water that way the yeast will work quicker.....oh don't forget the sugar 30 pounds..........that makes the alcohol use less sugar if your a whim.........stir every day and enjoy the smell until it stops fizzing about 5  to six weeks.........strain out the pulp and the raisins and throw away ( I tried making raisin pie one year with the  a raisins mice meat pie but it didn't taste very good.........you might want to try to make some with the raisins.  Ok you have this liquid that looks a little like baby shit but it’s really wine in a few days.........let it settle I use 5 gallons water jugs and it settles pretty fast about two days.  The you strain it off and put the clear stuff in the bottles.  Let it age a year according to the old Italians, but six months is enough, however it does seem to get better with age as I guess all good wines does. So there you have it the Dandelion Wine Recipe that I hope is carried down in the Sherman Family Tradition.