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Old 05-21-2011, 01:21 AM   #71
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One more question:

I see the recipe says to bottle-age. I am wondering if it would be possible/better to bulk age? I started mine in April and want to have it ready by Christmas. I don't see why I can't keep the wine in my carboy for six more months and then bottle it. But you might know something I don't know.
Well, I don't bottle it until the wine is completely clear and no longer dropping less after at least 60 days in the carboy. The problem with dandelion wine is that it drops lees for a long, long time. Christmas 2012 is a reasonable goal. THIS year, though, is not.
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Old 05-21-2011, 02:36 PM   #72
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Bulk aging is always preferable.... as long as you don't need the carboy!! I try to age all my country wines 9-12 months in bulk, then bottle.

Debbie

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Old 05-25-2011, 05:56 PM   #73
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Got my oldest daughter to pick a few so we could see how tough it was to get the petals. I go back in the house and she is laying in bed watching TV.

I ask how'd it go?

Her: Huh??

Me: The dandelions?

Her: Oh, I thought YOU wanted to do it!

Well, holy hell, girl! I could pick a few flowers in a matter of SECONDS! It's the getting out the petals that the trick!

Well, I was busy sneaking in a brewday/night so I didn't get time to pick some. Then she mowed, so I will either have to find another place to pick, or wait until the grow back, which should be sometime... tomorrow...

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Old 06-06-2011, 06:28 PM   #74
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Working on the batch of liquid sunshine! Tonight, I do the boil after the 2 days of flowers in the primary. So, let me get this right, I do not strain this mixture yet, but boil it all up, adding the sugar and citrus. I do not add the raisins yet. In 3 days, I strain the mixture into a carboy and then add the raisins. Then I leave it to ferment completely on the raisins and rack it off when completely fermented.
Do I seem to have that right?
I have a 5 gallon batch. Do you think 3 lbs of raisins will be adequate or should I buy more?
Thanks Yooper. Did dandelion season ever arrive yet in the U.P?

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Old 06-06-2011, 09:02 PM   #75
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Working on the batch of liquid sunshine! Tonight, I do the boil after the 2 days of flowers in the primary. So, let me get this right, I do not strain this mixture yet, but boil it all up, adding the sugar and citrus. I do not add the raisins yet. In 3 days, I strain the mixture into a carboy and then add the raisins. Then I leave it to ferment completely on the raisins and rack it off when completely fermented.
Do I seem to have that right?
I have a 5 gallon batch. Do you think 3 lbs of raisins will be adequate or should I buy more?
Thanks Yooper. Did dandelion season ever arrive yet in the U.P?
Yes, boil it all. Then, strain by pouring into the carboy through a strainer or cheesecloth lined funnel (sanitized). The raisins provide body, so 3 pounds of raisins will provide body and flavor but not as much as 5 pounds. I'll tell you- those golden raisins are expensive! So, I'd probably be satisfied with three pounds myself unless I got a heckuva deal!

The dandelions are quite alive and well here in the UP, but I've been working full time (a temporary situation!) and haven't picked even one!
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Old 06-21-2011, 04:22 PM   #76
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Yooper I'm alittle worried about this I've got about a gallon of dandelion going right now in a 3 gallon carboy it's been in there for about a month i'm planning on transferring it to a one gallon tonight, have i ruined this batch already with all of the extra head space?

thanks

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Old 01-25-2012, 12:51 AM   #77
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when i made this i placed the flowers in a staining bag and boiled them it was a unreal smell in the house the wine turned out great

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Old 04-06-2012, 11:50 PM   #78
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Just picked a whole yard-full and ended up with few good quarts. I can't wait to taste this one next year! Thanks for the recipe, Yoop.

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Old 04-06-2012, 11:58 PM   #79
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I'm going to make it again this spring, if spring ever comes to the Northwoods. I think we're a long way from dandelions here!

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Old 04-07-2012, 03:51 PM   #80
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Looks like you will have to come south and pick. There are tons already around here. I want to try this so I'm going on the look-out.

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