[Climber]

Just mixed up a batch of dandelion wine from the recipe on your website. I followed your recipe exactly and pitched the yeast yesterday and it is now happily fermenting away. After I first mixed the must, I had a potential alcohol of 16.5%. I prefer 11-12%, so I went ahead and mixed another half-batch and omitted the sugar, and added that to it. It now has a potential abv of 12.5%. I'm assuming the high alcohol level is just your preference, or is there a reason I should get it back up there?

Larry

PS: I'm making some great photo labels to go with this wine. I'll post them when I get them done. If anyone out there would like to use them I'll share

[Psyguy]

Larry,

Which recipe did you follow? Better question, what did you add to build body for the wine - raisins? grape juice concentrate? These items will have sugars in them as well, which is why you should always check as you go along when you make a recipe. Same thing applies with acids. If you can't test for SG or for acid levels, you can always add what is recommended in a wine recipe, but those recipes are often just guidelines due to variations in the ingredients.

[Marion]

Glad to hear there are other "flowered sunshine" fermenters out there. I'm still harvesting. I keep my pedals in the freezer until the growing season is over, then make it all in one batch. Attached is my '06 label in document form.

Attached File(s)

•  Dandelion.doc (36K)
  Number of downloads: 104

[a1snipers]

Glad to hear there are other "flowered sunshine" fermenters out there.  I'm still harvesting.  I keep my pedals in the freezer until the growing season is over, then make it all in one batch.  Attached is my '06 label in document form.

I started a 2 gal batch last sunday, got rid of most of the dandelions in my front yard. I combinded 2 of Jack K's 26 receipes.
Bill

[Marion]

"got rid of" Hell---O I cultivate 'em...LOL

[a1snipers]

"got rid of"  Hell---O I cultivate 'em...LOL

I ment "harvest" LOL
Bill

[Marion]

"Harvest"... I like it! Yes indeed, "Harvest" LOL

[Cork-N-Cap]

Larry, I think I would have done the same to bring the alcohol down.
I wonder how it got so high?
I think your wine would have been too strong or hot to enjoy.
I like my dandelion around 12%. It has such a nice flavor. Sure don't want to bury it by being too strong.
I am going to shoot for closer to 11% next time.
Cork

[Climber]

Larry,

Which recipe did you follow?  Better question, what did you add to build body for the wine - raisins? grape juice concentrate?  These items will have sugars in them as well, which is why you should always check as you go along when you make a recipe.  Same thing applies with acids.  If you can't test for SG or for acid levels, you can always add what is recommended in a wine recipe, but those recipes are often just guidelines due to variations in the ingredients.

Thanks for the responses! Here's the recipe I used.


2 qts dandelion flowers
1 11.5 oz can of Welch's 100% White Grape Juice frozen concentrate
6-3/4 pts water
2-1/4 lbs granulated sugar
2 lemons
1 orange
1/8 tsp powdered tannin
1 tsp yeast nutrient
Champagne wine yeast

I assumed there wouldn't be much variance in the sugar content of this recipe, but in the future I'll always get my hydrometer out!

Larry

[ZinHead]

I made a 16% ABV with about 6% residual sugar two years ago and it was my biggest hit! People loved it! It was a massive wine.....for Dandelion!

[Jack Keller]

It now has a potential abv of 12.5%.  I'm assuming the high alcohol level is just your preference, or is there a reason I should get it back up there?

Larry, that is a good recipe for 14.5% abv wine with 2.5% residual sugar. Perhaps I should state that. If you make this again, simply reduce the sugar to 1 lb 6 oz and that will combine with the sugar in the concentrate to make a 12% wine. Sorry about that.

Marion, nice label.

[Marion]

Marion[/b], nice label.

Thanks Jack. And while I'm at it, thanks for taking the time & effort to keep your web-site going. It's a great aid to a lot of us.

[Sassy]

Marion[/b], nice label.

Thanks Jack. And while I'm at it, thanks for taking the time & effort to keep your web-site going. It's a great aid to a lot of us.

Yes, It is a fabulous resource and I use it all the time, thanks Jack for all your help! Sassy

[Sassy]

Glad to hear there are other "flowered sunshine" fermenters out there.  I'm still harvesting.  I keep my pedals in the freezer until the growing season is over, then make it all in one batch.  Attached is my '06 label in document form.

How do you freeze them? Sassy

[Marion]

Sassy,

I remove the pedals and place them in either quart or 1/2 gallon jars. Place the lid on and stick 'em in the freezer. It's easier for me to use the canning jars, thus knowing exactly how much pedal I have when it's time to make the must.