I would, racking after 3 days to me (which I may be wrong) is to keep it from becoming to bitter since it is on the peels of the lemons an oranges as well as the petals. That's how I take it but I've never went past 3 days to know.
I wound up boiling the petals for 1 hour then cooling and then straining it into my fermentorI would, racking after 3 days to me (which I may be wrong) is to keep it from becoming to bitter since it is on the peels of the lemons an oranges as well as the petals. That's how I take it but I've never went past 3 days to know.
Yes, top it up. If it's not much, use some water. If it's quite a bit, a white wine (commercial) would be fine. Something like pinot grigio, or sauvignon blanc would be perfect.My dandelion wine is doing really good. One more question... after I rack, should I top up the jug? If yes, with what?
Yes, it's to extract the maximum flavor from the petals (which are rather subtle).This may have been covered but I am having trouble finding the info. Is it really an hour long boil? I plan on doing this recipe but subbing the sugar for orange blossom honey. However I can't see why it would be an hour long boil for wine, but I am not a wine maker.
Perhaps. You have gone more than twice the timeframe recommended in the first post. Did you at least stir it twice daily for the five day soak?I'm making this right now and during boil it just smells so bad. Rotten. I had left petals in water for five days. Is it ruined?
Any thoughts on this approach Yooper?I've only ever done 1-2 gallon recipes which don't require a second boil. I do have a preserving pan but that will only hold a UK gallon (just over). I have enough petals for 4-5 gallons
I'm thinking if I use a straining bag during the primary, I could then use some of the original water and all the petals for the second boild? I'm assuming that boil is to extract the remaining flavours from the petals/fruits and also to dissolve the sugar. I could then add that back into the original volume of liquid?
Hope that makes sense?