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Old 05-10-2011, 01:33 PM   #11
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OK so as an update I decided to take a few quick pics last night as I put this together - I will post them later.

I will note that I am glad I only did a "test" version of the dandelion heads with the green still on them. When comparing the aroma of the two batches, there was a sickly almost make you gag smell from the batch with green heads included. However from the petal only batch, there was a floral grassy citrus aroma - quick nice - as I remembered from last year. (i.e. I think the green top batch will be a dumper - for the sake of experimentation I will carry it out though).

I added the camden last night and will pitch the yeast tonight.

Photos soon to follow.

I went with 1.130 S.G or 17% alc potential on my batch this year. Plan being, when it ferments out (hopefully down to 14%, or 1.020-25 F.G.), I will have a Riesling/muscat level of sweetness. I found that I really enjoyed the sweet wine at 1.040 last year, so reducing it to 1.025 should put me lower, but possibly right where I want to be (my wife likes this sweet). I do have plans for another dandelion picking session in a week or so. At that time I think I will shoot for a dry white version with less sugar for myself.

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Old 05-10-2011, 11:09 PM   #12
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Welp finished my 4 hour drive about an hour ago and realized I left BOTH bottles of camden at school. I am thinking of either boiling it instead of making a sun tea as described in another recipe, or just saying Eff it and going on without it.

Actually I remember something in the drug store has the same chemical make up as camden...

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Old 05-10-2011, 11:11 PM   #13
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Phew, crisis averted:

"A substitute for the campden tablet is four grains of sodium metabisulphite which may be obtained at a drugstore."

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Old 05-11-2011, 01:19 PM   #14
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Quote:
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Phew, crisis averted:

"A substitute for the campden tablet is four grains of sodium metabisulphite which may be obtained at a drugstore."
Glad you solved it! I don't think the camden in necessary - but I use it to ensure I don't find out it WAS needed in 8 months ha!

To any watchers:
I posted some photos on posts 1 and 3 - please check them out

I just racked off the dandelion must from the bucket with peels/etc. (3days from putting them all together). The ferment had already started, and I knew couldn't do it later this week.

Additionally - I updated the directions so they were a bit clearer for new people - but please - if you read them and you need explanation - please let me know. I would love to make this recipe as user friendly as possible, simply because it is an easy recipe for new and experienced wine makers.
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Old 05-11-2011, 09:30 PM   #15
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By no greens does that include the little green PETA sand bottom?

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Old 05-11-2011, 09:31 PM   #16
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Quote:
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By no greens does that include the little green PETA sand bottom?
*petals *and
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Old 05-11-2011, 09:44 PM   #17
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*petals *and
Yup - (that is no green petals OR bottom) you can have a few green petals in there - but ideally you don't want any. Look at the picture on post 1, second picture. See how there is minimal green in there?

What I do is, pinch the dandelion, which releases the petals and the little seed things as well where the petals connect to the stem. Then I grab with my thumb and forefinger and pull the fluff up, leaving the green surrounding petals behind, taking only the petals (yellow and white).
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Old 05-11-2011, 09:56 PM   #18
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Ok thanks. Guess what I saw yesterday? It was a whitish cream colored dandelion. It was the coolest thing. And thanks for the recipe going to start picking today and head to brew store saturday or Sunday I can't wait

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Old 05-12-2011, 12:56 AM   #19
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I only managed to get a quart or so of dandelions does this matter a lot will it affect it?

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Old 05-12-2011, 12:49 PM   #20
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I only managed to get a quart or so of dandelions does this matter a lot will it affect it?
I would try to grab some more if you can.

Truthfully, I have never tried it with less so I am not sure of the impact. I would assume that it would have less floral aroma, but I am sure it would still be drinkable.

Dandelion wine is not overly complex, so it might make for a blander wine.

If that is all you have though give it a try.
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