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Try this, the process is gonna be the same just sub honey for the sugar. Dandelion Wine 3 qts dandelion flowers (Each quart weighs 90 grams, if you'd rather go by weight) 1 lb raisins 1 gallon water 3 lbs granulated sugar 2 lemons 1 orange yeast and nutrient Pick the flowers just before...

Ty I will, just need to free up a fermenter first lol.

Thanks for the refresh queen yoop! Lol

Everything but the pale LME is boiled? Brain not working to good right now please excuse the noob question lol.

Is this recipe for the 2.5gl pot you used? And what was your beginning boil/flame out amounts of water? I'm interested in giving this one a go I like that it is a good base to play with.

Glad ya liked it, it came out a little to sweet for me and was unhappy with the cinn/sugar not mixing well(hench the sediment lol) but everyone I've givin it to really liked it. Thanks for the link!

Oh yeah, I've made SP before, just glad now I have people to help offset the cost of different thing lol. Can't find the recipe for tits up though, if ya don't mind maybe you could send it to me. Half if the bottles are already gone lol, my uncle and a few cop buddies of mine needed some so they...

It was great meeting you as well, thanks a million again for all the bottles. Terry and my brother are so hyped on SP that as soon as we left your house they wanted to know what I needed to make a batch ASAP! Lmao. Thanks for the manifold idea that is a project for this Sunday.👍

I have let it go dry on accident before on a 1gal batch an I back sweeten it, bottled it, an it carbed up in about 2 weeks at around 75f. So wont hurt to try. Note: it's a real light carbonation, but still good. I never pasteurized that batch either, think I may have a bottle or two left of that.

Defiantly let us know, I'd be glad to send a fellow HB some of my beer to critique( that's if my friends don't keep drinking it all lol)

Sounds to me you've overcarbed them, really surprised no bottle bombs. Cold crash them in the fridge for a week or two to reincorporated the co2 back into the liquid and they shouldn't keep Fizzing like that. Just don't bump them or shake before opening(ya know the usual for carb drinks)

Not even sure he is a member of our site(could possibly be just never heard him say so) but he is very informative. Learned a lot from his videos.

Sounds great, there is another guy on YouTube that does the same, reviews, recipes, explanations equipments etc. real informative. His name is Craigtube, he has over 22k subscribers.

How strong is it, if it taste normal or weak you'll need to use more. It thins out considerably when mixed in the cider.

Add only 1can of fajc and taste, it doesn't take alot to back sweeten especially with the syrup. Also use a cinnamon extract if you can the ground does not mix well. Just my 2cents other than that it is an awesome recipe.

Have you taken a reading yet? Try adding another starter. ? Don't think he was talking about you, I just set the bucket lid loosely on top,

That's my concern, that's why I was wondering on the bentonite since its good for white wines etc.

Knowing that this wine drops lees like crazy for awhile, has anyone experimented with finings? I was thinking of using Bentonite after 5-6 months of it dropping on its own.

My family has brewed for generations, it just is a family tradition that keeps going.

Yes true, forgot that point. A dead man is a "T" section that will come off the backside of the retaining wall (below grade) to help grab and hold the wall up against the back pressure. Google retaining walls and you should be able to see what it is.