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Old 05-04-2010, 09:20 PM   #41
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There are a couple of reasons to get it off the petals now, and to transfer now. Well, day 3, not right now. Anyway, you don't want to siphon since it'd be a huge PITA to do that. Since it's early in fermentation, you won't oxidize the wort by pouring it now. So, you can pour it into secondary. What I would do is strain though a mesh strainer, or line a colander with a grain bag, to strain out the pulp and petals. I wouldn't even try to use the autosiphon!

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Old 05-05-2010, 02:26 AM   #42
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Hmmm...I think this would have been a good application for the bucket sized nylon bags that they have at the brewshop. I have a smaller paint strainer bag but no funnel. Maybe I'll pour it through the bag into another vessel then siphon out of there into a carboy....I see an adventure in my future!

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Old 05-05-2010, 09:02 PM   #43
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From what I gathered type of yeast is not critical as long as it is wine yeast. I have montachet so I thought I'd try that. My question is how much yeast nutrient?

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Old 05-05-2010, 09:08 PM   #44
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A pinch is fine. My nutrient says on the label to use 1/2 to 1 tsp per gallon. I'd use closer to 1/2 teaspoon, unless my yeast was struggling.

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Old 05-06-2010, 02:56 PM   #45
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Transfered off the petals. Gravity at 1.060. If anyone else is crazy enough to do a 5G batch, do yourself a favor. Ferment it in a bucket, and go buy one of those big nylon bags that fill the bucket. When you pour your cooled must into the bucket to ferment, just pour it right into the bag. Then when it's time to get it off the petals, all you have to do is pull the bag up out of the carboy and give it a good squeeze. There is more than likely a bag that will fit a 1G bucket as well....

But I did give it a taste! Aside from being very sweet still, it has a good citrus flavor, perhaps a bit strong, but I'm sure it will mellow with age. It's a gorgeous color, kind of looks like Orangina if you're familiar with that delicious carbonated orange beverage...which leads me to ask if anyone has ever carbonated any of this?

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Old 06-06-2010, 03:40 PM   #46
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Hmm....forgot to add the raisins. As I'm sure there's still plenty of yeasties working in there, I'm assuming it's not too late...But I'm wondering if I should do a straight recipe conversion, which would mean 5# of raisins. That's quite a bit...

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Old 06-06-2010, 03:52 PM   #47
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Quote:
Originally Posted by TerapinChef View Post
Hmm....forgot to add the raisins. As I'm sure there's still plenty of yeasties working in there, I'm assuming it's not too late...But I'm wondering if I should do a straight recipe conversion, which would mean 5# of raisins. That's quite a bit...
Well, the raisins are only for body and a bit of flavor. Without the raisins, the wine doesn't have much body or "legs". That might actually be more to your liking, anyway. Or, you could buy a container of "white grape concentrate" from the LHBS and use that instead of raisins for a bit of a boost in body and flavor.
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Old 08-15-2010, 01:49 PM   #48
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So it's been about a month since the hydrometer stopped moving in secondary. I was late adding the golden raisins, so it kind of slowly started bubbling up again when I added them (which I took as a good sign) I ended up boiling the WELL RINSED golden raisins then straining and putting in the blender with a bit of the hot water to get a loose chop on them. I put as many in as the carboy would hold but I didn't get the full 5# in, maybe 3 or so...but the good news is that I'm starting to think about racking over my
5G batch of Dandelion Wine!

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Old 08-15-2010, 01:51 PM   #49
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Ok, but the important thing is- how's it taste?!?

Hopefully, it's to the point already where it's bright and fruity and you can see the potential there!

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Old 08-17-2010, 09:24 PM   #50
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It is bright a fruity, a bit on the tart (acidic) side but I figure that this will age out well and can be adjusted by sweetening slightly if needed....nowhere near anything I would call "clearing" yet though...

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