I'm new to making dandelion wine and was hoping that some of you can fill me in on some of your tips and tricks. I've got a recipe from "Mary's Recipes":
7c dandelion petals
1gal hot water
1 1/2 lb sugar --to 1.085
1c white grape concentrate
3 1/2 tsp acid blend
1/4 tsp tannin
1 campden tablet
1/4 tsp energizer
wine yeast --I'll probably use Lalvin 47
First, it says that it's most important to use only the dandelion petals--NO GREENS. I assume this means I pick each tuft of yellow from the green on the top. Any way to make this quick?
I'm to pour the boiling hot water over them and let it cool to 80. I add everything but the yeast. It cools to 75, I add the yeast and ferment for 2 weeks. It calls for at least 3 racks. I'm thinking this is excessive. Any suggestions towards the recipe or yeast choice?