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 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.
Once you get a buildup of less go ahead and rack it
My dandelion wine is doing really good. One more question... after I rack, should I top up the jug? If yes, with what?
Thanks...I used white wine the last time, but thought I'd better get an expert opinion! Cheers!
why commercial wine?
bandg72 said:Thanks...I used white wine the last time, but thought I'd better get an expert opinion! Cheers! why commercial wine?
wouldn't straining the wine and pouring it after 3 days cause it to oxidize?
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.
Yes, it's to extract the maximum flavor from the petals (which are rather subtle).
Hello I have a question. I forgot to add the raisins after pouring it into the jug. Could I add them at my first rerack and get the same results? Im sure there is still some yeast in there to work on the raisins.
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?
i have about 1.3 lbs or 600 grams of dandilions petals how maney gallons do you all think i should make with it? Thanks you all in advance
I found this thread after I read Jack Kellers original recipe. I just threw in the whole flower and didn't pick off any petals. Will this turn out really bitter?
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?
Any thoughts on this approach Yooper?
Maybe not. It depends on how bitter the green parts are in the plants.
I have no idea!
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