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Battery_BreweryNJ · 04-29-2009, 03:14 AM

Made this last week...

Bubbling away

eschatz · 04-29-2009, 03:21 AM

My dad used to make Dandelion Wine back in the day. That was some of my first wine that I ever had.

My dad never make conventional styles. It's always Elderberry, Dandelion, Mango, Peach, etc........

bsaxe · 05-01-2009, 07:52 PM

I just started a 4 gal batch of dandelion wine.

I accidentally let the dandelions steep for a couple more days then I was supposed to. They now have a slight crayon/sulfur smell to them.

I started the primary fermentation anyway, and was wondering if this smell will ever go away? I'm a noob, so any suggestions would greatly help.

***Yooper*** · 05-02-2009, 03:22 AM

Quote:

Originally Posted by bsaxe

I just started a 4 gal batch of dandelion wine.

I accidentally let the dandelions steep for a couple more days then I was supposed to. They now have a slight crayon/sulfur smell to them.

I started the primary fermentation anyway, and was wondering if this smell will ever go away? I'm a noob, so any suggestions would greatly help.

I honestly don't know. Hopefully it will get better, but I haven't ever let them steep longer than instructed so I don't know.

Kitchi Gumee · 05-04-2009, 10:43 PM

I just finished picking and now I'm ready to roll with the first steps but I have a few questions...

Do I need to chop up the golden raisins when I toss 'em in? I've made a couple different batches of country wine but I've never given them body with raisins before so I'm a little unclear here.

Also, when you measure your dandelion petal amount, do you pack them down, fluff them up, or somewhere in between? Because I can get some pretty radical differences based on how tight they are packed. Also I don't have a scale to just measure them.

Thanks!

***Yooper*** · 05-05-2009, 02:49 AM

Quote:

Originally Posted by Kitchi Gumee

I just finished picking and now I'm ready to roll with the first steps but I have a few questions...

Do I need to chop up the golden raisins when I toss 'em in? I've made a couple different batches of country wine but I've never given them body with raisins before so I'm a little unclear here.

Also, when you measure your dandelion petal amount, do you pack them down, fluff them up, or somewhere in between? Because I can get some pretty radical differences based on how tight they are packed. Also I don't have a scale to just measure them.

Thanks!

Dandelions? Are you kidding me?! You're not that far from me, and I haven't seen a dandelion or even a hint of one yet!

You should chop up the raisins, but it's a pain because they're sticky. Just stick with it, and it'll be fine.

I like to weigh the petals- I think I used about 270 grams per gallon. I froze them, so I thought they would be really packed down if I just put them in a quart container. Without a scale, you could just loosely put them in a quart, and call that a good estimate.

Kitchi Gumee · 05-05-2009, 10:09 PM

Hahahahahaha, I should have mentioned that I picked the dandelions this past weekend while visiting folks down in Lansing...It was full on damn near summer down there. Crazy. I wanted to get a jump on the summer wine season and I was really itching to try dandelion this year so I ended up picking about 3qt and freezing them for the ride up. So much for patience being a virtue.

Kitchi Gumee · 05-06-2009, 11:30 PM

I just finished the hour long boiling stage and I have to say that the orange and lemon peel along with the dandelion petals gave this a very "Frooty Pebbles" vibe in a good way...Kind of like what the people at Frooty Pebbles imagine Frooty Pebbles smells like so they can sleep at night. I can see how this wine can be a siren.

summersolstice · 05-07-2009, 12:04 AM

My hat's off to anyone with the patience to pick all those little yellow petals and get enough to actually make a wine. As my wife is fond of telling me, "Sweetheart, you have no paciencia!" What an understatement!

Battery_BreweryNJ · 05-07-2009, 01:33 AM

Quote:

Originally Posted by Kitchi Gumee

I just finished the hour long boiling stage and I have to say that the orange and lemon peel along with the dandelion petals gave this a very "Frooty Pebbles" vibe in a good way...Kind of like what the people at Frooty Pebbles imagine Frooty Pebbles smells like so they can sleep at night. I can see how this wine can be a siren.

Thats exactly what I was thinking when I did my boil!