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Post by Deleted on May 3, 2011 22:36:50 GMT -5
Ingredients 2 quarts of dandelion flowers (no stem on flowers) One gallon boiling water Juice of two lemons 2 ½ lb. granulated sugar
Directions Use 4 quarts boiling water to scald the flowers in an earthen crock. Let stand for 24 hours. Cover the crock with a cloth. Squeeze or strain juice through a clean muslin bag but not too hard. Let it drip out until most is all dry then squeeze not too hard or your wine will be bitter. Add juice of two lemons to one gallon of juice and 2 ½ lb. of granulated sugar. Put sugar in the glass jugs before you add the lemon juice and flower juice. Set in the sun to ferment until you see no more bubbles in the jugs and the bees stop coming. When the juice overflows at the top of the jugs, add water to fill up whenever it's overflowed. Add the clear water to the top of jug when you see no more bubbles. Takes about 2 ½ to three months to ferment. Strain through a muslin bag and put in clean jugs and seal tight. I put a small piece of muslin over the top neck of jugs and a stone on top to keep out the bugs while fermenting.
P.S. As the water evaporates at the top neck of jug, add fresh cold water to make sure the neck is full. You have to fill this once or twice a week if the sun is very hot, as you need hot sun to make good wine.
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Post by Deleted on May 4, 2011 21:12:14 GMT -5
Ingredients 2 quarts of dandelion flowers (no stem on flowers) One gallon boiling water Juice of two lemons 2 ½ lb. granulated sugar Directions Use 4 quarts boiling water to scald the flowers in an earthen crock. Let stand for 24 hours. Cover the crock with a cloth. Squeeze or strain juice through a clean muslin bag but not too hard. Let it drip out until most is all dry then squeeze not too hard or your wine will be bitter. Add juice of two lemons to one gallon of juice and 2 ½ lb. of granulated sugar. Put sugar in the glass jugs before you add the lemon juice and flower juice. Set in the sun to ferment until you see no more bubbles in the jugs and the bees stop coming. When the juice overflows at the top of the jugs, add water to fill up whenever it's overflowed. Add the clear water to the top of jug when you see no more bubbles. Takes about 2 ½ to three months to ferment. Strain through a muslin bag and put in clean jugs and seal tight. I put a small piece of muslin over the top neck of jugs and a stone on top to keep out the bugs while fermenting. P.S. As the water evaporates at the top neck of jug, add fresh cold water to make sure the neck is full. You have to fill this once or twice a week if the sun is very hot, as you need hot sun to make good wine. We started this dandelion batch just last week. I'ts dandelion (2) recipe at jackkeller.net. It just went to secondary fermenter,I'll take a current pic and post it.
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Post by Deleted on May 4, 2011 21:32:19 GMT -5
Here's the dandelion batch with white raisins added for body. Now the waiting.....
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Post by Deleted on May 5, 2011 13:00:50 GMT -5
That look's super chris...good luck.
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Post by Deleted on May 5, 2011 13:09:01 GMT -5
BTW....good look'in Hampshire in yer avatar.
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Post by Deleted on May 5, 2011 20:26:56 GMT -5
BTW....good look'in Hampshire in yer avatar. Thanks! That pig was our niece's 4H fair pig last year. Bad news for him was that meant he got to be our eating pig this year , he was a tasty fella.
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Post by Deleted on Jun 12, 2011 6:54:38 GMT -5
Beautiful!! I made one gallon of dandelion wine last year, petals only (no bitterness but a LOT more work!). It's bottled now and aging. I have tasted it recently. Still has a bit of that 'jet fuel' flavour. I will be drinking it soon. I am often drinking wine with that special 'jet fuel' flavour because waiting would mean not drinking at all since I can't handle the sulphite and can't afford to buy "organic". If I like it I will make 5 gallons next spring. I'm making 5 gallons of rhubarb wine tomorrow ;D You don't say what yeast you are using? I like the E1118. It's hot and fast. I'm finding that the wines I make with it are ready in about half the time that the recipes says it needs to age. I like it so I use it for everything. I have not tried champagne yeast yet, but might, if I get adventurous. I also buy an acid blend that I like the taste of, for use in all my wines instead of orange and/or lemon juice. It's an organic blend of citric, malic and tartaric natural acids.
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Post by Deleted on Jun 17, 2011 12:07:35 GMT -5
Tyvm Sheryl , and I follow your blog btw . I make a ton of wine from the jackkeller.net site and almost always use 118 yeast. Why? I don't know, but it always works. We just started a hibiscus ,a strawberry and a batch of borage. Looks like next will be a bee balm mix. There's nothing better than homemade wine made from your own gardens to me. I'll post some pics when they all clear a bit.
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