So I started my second ever batch of dandelion wine back in the spring. I got a little busy with life and it has been in my carboy ever since. I guess I'm just looking at what I should do next. Think it's time to bottle? Below are my notes/recipe. Not sure how my Specific gravity lowered after topping off carboy after racking, i am assuming user error. But I am
Certain on the reading after topping off.
2016 Dandelion Wine Recipe
3 quarts dandelion petal (attempted to remove all green parts)
3 gallons mineral water (non-chlorinated)
6 oranges
3 lemons
13 lbs sugar
1 packet Lalvin EC-1118
Cane Sugar
Yeast nutrient
Yeast Energizer
Starting Specific Gravity: 1.1530969 6-3-16
Peel petals from flower, then boil in pot for 30 minutes. Add the lemon and orange skins, no pith (white stuff). Then squeeze/juice the lemons and oranges into the pot and stir. Let chill for a few hours then pour into bucket or crock (if you actually have one of these stupid things). Leave for 3-4 days at room temperature, stirring twice daily.
5-25-16 added 3 crushed Campden tablets
Needs 24 hours with open lid ( topped with cheese clothe) I had to leave for 3 days because I was out of town.
6-3-16 added all of the sugar and then pitched yeast.
9-23-16 racked wine
Specific Gravity 1.072 before top up
After topping up carboy with water 1.053
Certain on the reading after topping off.
2016 Dandelion Wine Recipe
3 quarts dandelion petal (attempted to remove all green parts)
3 gallons mineral water (non-chlorinated)
6 oranges
3 lemons
13 lbs sugar
1 packet Lalvin EC-1118
Cane Sugar
Yeast nutrient
Yeast Energizer
Starting Specific Gravity: 1.1530969 6-3-16
Peel petals from flower, then boil in pot for 30 minutes. Add the lemon and orange skins, no pith (white stuff). Then squeeze/juice the lemons and oranges into the pot and stir. Let chill for a few hours then pour into bucket or crock (if you actually have one of these stupid things). Leave for 3-4 days at room temperature, stirring twice daily.
5-25-16 added 3 crushed Campden tablets
Needs 24 hours with open lid ( topped with cheese clothe) I had to leave for 3 days because I was out of town.
6-3-16 added all of the sugar and then pitched yeast.
9-23-16 racked wine
Specific Gravity 1.072 before top up
After topping up carboy with water 1.053