How to Make Marigold Wine

Add 4 cups of sugar, 1 gallon of water and 2 tablespoons of yeast to a wide-mouth gallon jar. Stir it thoroughly with a wooden or plastic spoon.

Stuff 4 cups of marigold flower heads into an 8-inch-by-8-inch muslin fabric pouch, which can be purchased from any craft supply store. You can also use cheesecloth instead of muslin. Use only the freshest, healthiest flower heads in this recipe. Secure the pouch closed with a rubber band or string.

Mash the bag firmly one time with a potato masher. This bruises the flower heads, which promotes the expulsion of their juices. Throw the sack of marigold flower heads into the jar of sugar, water and yeast.

Stretch a large toy rubber balloon over the mouth of the jar. Place the jar somewhere dark and dry such as in a basement or a pantry.

Check on the jar in three days. If the balloon has filled up with gas, this is a sign of the fermentation process. It's a good thing. Simply stretch the lip of the balloon slightly from the jar to expel the gas. Repeat this process every three days for six weeks.

Remove the balloon from the jug and dig out the muslin sack containing the marigold flower heads. Place a metal kitchen strainer over the mouth of the jar and then throw the sack of marigold flower heads into the strainer. Mash the bag with the potato masher firmly for up to four minutes, or until all of the liquid has stopped dripping from the strainer. Discard the sack containing the marigold flower heads.

Pour the wine from the glass jar into a ceramic jug of the same size. Firmly wedge the cork into the jug. Place the jug of wine somewhere dark and dry for an additional six weeks. However, the longer you allow your homemade marigold wine to age, the better it will taste and the stronger its effects will be.