Hi brewers,
I'm making dandelion wine for the first time and a couple of things about the recipe confuse me.
The recipe says to pour a gallon of hot water over the dandelions and to only leave for 2 days - stressing NOT to exceed this time.
However, after the two day the flowers/water are boiled with orange and lemon rind then the orange and lemon juice and pulp is added. This is then left to cool and once cool the yeast is added. The whole thing is left for a further 3 days before transferring to the demijohn. Am I right in thinking that all this time the flowers are still in the mix - and are only removed when I transfer to the demijohn?
Also - the recipe seems to indicate that raisins are actually added to the demijohn - and only at that stage. Does this sound right?
Any help much appreciated,
Ross
I'm making dandelion wine for the first time and a couple of things about the recipe confuse me.
The recipe says to pour a gallon of hot water over the dandelions and to only leave for 2 days - stressing NOT to exceed this time.
However, after the two day the flowers/water are boiled with orange and lemon rind then the orange and lemon juice and pulp is added. This is then left to cool and once cool the yeast is added. The whole thing is left for a further 3 days before transferring to the demijohn. Am I right in thinking that all this time the flowers are still in the mix - and are only removed when I transfer to the demijohn?
Also - the recipe seems to indicate that raisins are actually added to the demijohn - and only at that stage. Does this sound right?
Any help much appreciated,
Ross