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Here's another one, whithout all the citrus.</CENTER>
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My Wine Recipes
Dandelion Wine
Frequently asked questions </CENTER>
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<TD width=125><B =a>Category[/B]
Flower</TD>
<TD width=101><B =a>Color[/B]
White</TD>
<TD width=91><B =a>Measurement[/B]
US</TD>
<TD width=202><B =a>Vintner[/B]
Tony</TD></TR></T></TABLE></CENTER>
<B =a>Yield:[/B] 1 gallon
<B =a>Ingredients:[/B] 1 US gallons Water, 4 Teaspoons Acid, 1 Teaspoons Energizer, 1/4 Teaspoons Potassium metabisulfite (k-meta), 1/4 Teaspoons Tannin, 2 1/2 Pounds Sugar, 1 Cans Welches White Concentrate, 1/4 Teaspoons ascorbic acid, 8 US cups dandelion petals
<B =a>Methods:[/B]
http://winemakermag.com/feature/196.html Tweaked recipe from Paul Dunseath. Substituted 1 can of Welches grape for 1 # of raisins. Bring water to a boil. Place all ingredients except the yeast, yeast energizer and ascorbic acid in a clean and sanitized primary fermenter and pour the gallon of boiling water over them. Stir with a sanitized spoon to dissolve the sugar. When cool — about room temperature, but not more than 75° F — add the yeast and yeast energizer. Ferment for 3 days, then strain off into a closed fermenter fitted with an airlock, leaving petals and raisin pulp behind. The first racking will likely be in about 3 weeks when the specific gravity has dropped below 1.000. The second racking should be performed when the wine has thrown a deposit and is beginning to clear (after about 3 months). When the wine is clear and stable, fine if desired, add one quarter teaspoon ascorbic acid as an antioxidant and bottle (optional). The wine may be slightly sweetened to about one percent residual sugar if a stabilizer such as potassium sorbate is also added to prevent re-fermentation in the bottle. If the wine does not clear spontaneously, kieselsol — followed in 24 hours by chitin — is recommended. Be sure to follow package directions. This will produce a fairly alcoholic wine since the starting specific gravity will be around 1.100. If a lighter wine is desired, the sugar may be reduced accordingly — but the starting SG should not be below 1.080, which calls for about 2 pounds of sugar (make sure you check with a hydrometer). Tasting notes: This is a light wine with a similarity to some Sauternes -- that is, an aromatic white wine with a delicate flavor, light color and taste. It is also fast-maturing, typically being ready for Christmas or New Year`s period, although it will continue to improve for another six months.
<B =a>Yeast:[/B] Lalvin EC-1118 (Prise de Mousse)
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<TD width="33%"><B =a>SG_start:[/B] 1.100</TD>
<TD width="33%"><B =a>SG_end:[/B] 0.990</TD>
<TD width="34%"><B =a>Abv:[/B] 14.9</TD></TR></T></TABLE>
<B =a>TA:[/B] ./. <B =a>pH:[/B] ./.</CENTER>
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Contact the submitter for questions
here.
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<B =a>Evaluation[/B]
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Clarity: </TD>
<TD width=249>Brilliant, star bright, crystal leggy</TD>
<TD align=middle width=79>1 </TD></TR>
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Color: </TD>
<TD width=249>Typical for type and age, vivid</TD>
<TD align=middle width=79>1 </TD></TR>
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Aroma And Bouquet: </TD>
<TD width=249>Fruity, pronounced, developed, essence</TD>
<TD align=middle width=79>3 </TD></TR>
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Sweetness: </TD>
<TD width=249>Appropriate to type, balanced, normal</TD>
<TD align=middle width=79>1 </TD></TR>
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Acidity: </TD>
<TD width=249>Balanced, appropriate to type</TD>
<TD align=middle width=79>1 </TD></TR>
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Bitterness: </TD>
<TD width=249>Balanced, normal, appropriate for age</TD>
<TD align=middle width=79>1 </TD></TR>
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Body Or Texture: </TD>
<TD width=249>Appropriate, firm, sound, velvety, silky</TD>
<TD align=middle width=79>2 </TD></TR>
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Taste Or Flavor: </TD>
<TD width=249>Fruity, robust, multilayered</TD>
<TD align=middle width=79>3 </TD></TR>
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Finish: </TD>
<TD width=249>Appropriate for age, enticing, lasting</TD>
<TD align=middle width=79>2 </TD></TR>
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Overall Quality: </TD>
<TD width=249>Character, graceful, skillfully made</TD>
<TD align=middle width=79>2 </TD></TR>
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<TD width=249>Overall Rating:
2nd place </TD>
<TD align=middle width=79>17</TD></TR></T></TABLE></CENTER>
<B =a>Tasting comment:[/B] N/A
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