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Old 05-12-2011, 11:16 PM   #21
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It's about a quart of loosely packed flowers... per gallon.
If you see a white dandelion, it probably isn't a dandelion. NEVER use flowers that aren't 100% identifiable as edible.

Debbie

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Old 05-12-2011, 11:35 PM   #22
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Quote:
Originally Posted by deb_rn
It's about a quart of loosely packed flowers... per gallon.
If you see a white dandelion, it probably isn't a dandelion. NEVER use flowers that aren't 100% identifiable as edible.

Debbie
Ok thanks and it was a dandelion it had the exact same shape. And I think it was connected to the same looking plant. I didn't use it. It was a day before and I threw it away. It was awesome .
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Old 05-12-2011, 11:37 PM   #23
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One more question. Can I use any type of wine yeast? Any really good ones that are a step up from the rest?

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Old 05-13-2011, 12:58 PM   #24
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Quote:
Originally Posted by deb_rn View Post
It's about a quart of loosely packed flowers... per gallon.
If you see a white dandelion, it probably isn't a dandelion. NEVER use flowers that aren't 100% identifiable as edible.

Debbie
its 2 quarts per gallon - so they were a quart shy
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Old 05-13-2011, 01:02 PM   #25
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One more question. Can I use any type of wine yeast? Any really good ones that are a step up from the rest?
you can use probably any white or fruit wine yeast. I have only used cotes de blanc on this so far -but if you need help choosing another yeast post up the choices you are debating with and we can help.

One note about a yeast change. This recipe is designed to ferment out until the yeast are exhausted. If you change your yeast the ABV potential changes as well. Cotes has 11-14% potential where say 1118 has like 18% potential. So you would have to plan on crashing, sorbating, sulfiting to ensure no ferment startup if you back sweeten.
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Old 05-13-2011, 10:13 PM   #26
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Ya I believe I'm just going exhaust the yeast to the point where it can't ferment anymore. Thanks for the help I'll post my results 7 months later. Lol

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Old 05-16-2011, 06:51 PM   #27
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Ya I believe I'm just going exhaust the yeast to the point where it can't ferment anymore. Thanks for the help I'll post my results 7 months later. Lol
exactly

That is the only thing that is a pain about this recipe - you really do have to wait it out.

When I first made this I tried some at ~2 months and I as so pissed. I almost dumped it all out. Well I just neglected it and left it. 5 months later I tried it and it was drinkable, but not smooth. So I bottled it and tried them about one bottle a week until I ran out.

I am trying to decide if I have it in me to get more dandelions for another couple gallons
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Old 05-16-2011, 07:39 PM   #28
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Well I made this recipe and ran out of white sugar so I used brown sugar. I already drove around for hours and didn't wanna get more so I used brown sugar. I fill what I left out with brown sugar which was about 2 cups.... Will it affect it.. I thought it would compliment the spices. Any help???

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Old 05-16-2011, 07:56 PM   #29
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Well I made this recipe and ran out of white sugar so I used brown sugar. I already drove around for hours and didn't wanna get more so I used brown sugar. I fill what I left out with brown sugar which was about 2 cups.... Will it affect it.. I thought it would compliment the spices. Any help???
While I don't think there will be a significant flavor contribution from the brown sugar vs. white - I don't think it will hurt it at all. Shouldn't be a problem whatsoever.
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Old 11-01-2011, 01:45 PM   #30
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11/1/11 - Just an update. It hasn't cleared yet, but the little test batch has. I think I will be bottling soon anyhow so I can free up the fermenter and will be letting it age a bit more before we crack into it. of course... I am sure we will have to sample the 5 month old!

img_5126.jpg   img_5127.jpg   img_5129.jpg  
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