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Old 04-29-2009, 03:14 AM   #11
Battery_BreweryNJ
 
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Apr 2008
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Made this last week...

Bubbling away
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Old 04-29-2009, 03:21 AM   #12
eschatz
 
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My dad used to make Dandelion Wine back in the day. That was some of my first wine that I ever had.

My dad never make conventional styles. It's always Elderberry, Dandelion, Mango, Peach, etc........
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Old 05-01-2009, 07:52 PM   #13
bsaxe
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Apr 2009
Portland OR
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I just started a 4 gal batch of dandelion wine.

I accidentally let the dandelions steep for a couple more days then I was supposed to. They now have a slight crayon/sulfur smell to them.

I started the primary fermentation anyway, and was wondering if this smell will ever go away? I'm a noob, so any suggestions would greatly help.

 
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Old 05-02-2009, 03:22 AM   #14
Yooper
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Quote:
Originally Posted by bsaxe View Post
I just started a 4 gal batch of dandelion wine.

I accidentally let the dandelions steep for a couple more days then I was supposed to. They now have a slight crayon/sulfur smell to them.

I started the primary fermentation anyway, and was wondering if this smell will ever go away? I'm a noob, so any suggestions would greatly help.
I honestly don't know. Hopefully it will get better, but I haven't ever let them steep longer than instructed so I don't know.
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Old 05-04-2009, 10:43 PM   #15
Kitchi Gumee
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May 2008
Upper Peninsula
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I just finished picking and now I'm ready to roll with the first steps but I have a few questions...

Do I need to chop up the golden raisins when I toss 'em in? I've made a couple different batches of country wine but I've never given them body with raisins before so I'm a little unclear here.

Also, when you measure your dandelion petal amount, do you pack them down, fluff them up, or somewhere in between? Because I can get some pretty radical differences based on how tight they are packed. Also I don't have a scale to just measure them.

Thanks!

 
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Old 05-05-2009, 02:49 AM   #16
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Quote:
Originally Posted by Kitchi Gumee View Post
I just finished picking and now I'm ready to roll with the first steps but I have a few questions...

Do I need to chop up the golden raisins when I toss 'em in? I've made a couple different batches of country wine but I've never given them body with raisins before so I'm a little unclear here.

Also, when you measure your dandelion petal amount, do you pack them down, fluff them up, or somewhere in between? Because I can get some pretty radical differences based on how tight they are packed. Also I don't have a scale to just measure them.

Thanks!
Dandelions? Are you kidding me?! You're not that far from me, and I haven't seen a dandelion or even a hint of one yet!

You should chop up the raisins, but it's a pain because they're sticky. Just stick with it, and it'll be fine.

I like to weigh the petals- I think I used about 270 grams per gallon. I froze them, so I thought they would be really packed down if I just put them in a quart container. Without a scale, you could just loosely put them in a quart, and call that a good estimate.
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Old 05-05-2009, 10:09 PM   #17
Kitchi Gumee
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May 2008
Upper Peninsula
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Hahahahahaha, I should have mentioned that I picked the dandelions this past weekend while visiting folks down in Lansing...It was full on damn near summer down there. Crazy. I wanted to get a jump on the summer wine season and I was really itching to try dandelion this year so I ended up picking about 3qt and freezing them for the ride up. So much for patience being a virtue.

 
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Old 05-06-2009, 11:30 PM   #18
Kitchi Gumee
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May 2008
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I just finished the hour long boiling stage and I have to say that the orange and lemon peel along with the dandelion petals gave this a very "Frooty Pebbles" vibe in a good way...Kind of like what the people at Frooty Pebbles imagine Frooty Pebbles smells like so they can sleep at night. I can see how this wine can be a siren.

 
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Old 05-07-2009, 12:04 AM   #19

My hat's off to anyone with the patience to pick all those little yellow petals and get enough to actually make a wine. As my wife is fond of telling me, "Sweetheart, you have no paciencia!" What an understatement!

 
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Old 05-07-2009, 01:33 AM   #20
Battery_BreweryNJ
 
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Quote:
Originally Posted by Kitchi Gumee View Post
I just finished the hour long boiling stage and I have to say that the orange and lemon peel along with the dandelion petals gave this a very "Frooty Pebbles" vibe in a good way...Kind of like what the people at Frooty Pebbles imagine Frooty Pebbles smells like so they can sleep at night. I can see how this wine can be a siren.
Thats exactly what I was thinking when I did my boil!
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