Dandelion Wine

Classification: dandelion wine

Source: Michael Yandrasits (michael@ frank.polymer,uakron.edu) Issue #872, 4/27/92

I've just picked 21 pints of dandelion flowers and plan on scaling this recipe up to make 5 gallons of wine.

Ingredients: (1 gallon)

4 pints, dandelion flowers (as little green as possible)
18 ounces, chopped sultanas (white raisins)
1--1/2 pounds, corn sugar
3 teaspoons, citric acid
2 campden tablets
yeast

Procedure:

The recipe calls for making a "dandelion tea" by steeping the flowers in a warm water for 24 hours. I've done this part and the "tea" is a yellow- brown color with a very grassy smell and taste. Is this what is supposed to happen? I've tasted and smelled the flowers very carefully and quite frankly they don't taste like much at all. Will some "magic" happen durring fementation and aging (not at all uncommon in this type of endevor)?