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Going well on my presumptions, already more than 10 points down within two weeks on a EC-1118 yeast cake... will post the outcome.

atarlecky, I think that your last hope is to make a white or rosé than pitch the Port on the yeast cake when the white/rosé is done (5-7 days). My white is currently in primary, then Mill rack the Port on it's yeast cake in days. It would be also good to let Winexpert know about your...

So I made the replacement Port kit while we were in a heat wave this summer and I have kept the yeast in suspension by stirring it every other days. No better. The Port is stuck at ~1.027 just after the chaptalisation stage. It's been weeks since I've added the corn sugar and it hasn't...

Unfortunately, I couldn't afford another kit at the moment (yes, I'm that broken at the moment because customers delayed payment...:po) so I did what every customer should do with every products they buy and are not 100% satisfied with; I contact Winexpert about it (see above post). Long...

Stirring and warming it doesn't helped me (yet, but it's been weeks). I contacted WE about it and here's the conversation (replies on top): I'm not really convinced about the apple juice starter but what do you guys think about racking the stuck port on a yeast cake? You'd give it a shot...

So far, apart from Dandelion wine, I've only done Winexpert kits. I'm getting bored... I moved to brew my own all grain beer so you get the picture... I see there's another HBS in my area that have RJ Spagnols. How are those kits compare to Winexpert? Which one(s) the best (if there's any)?

Is adding new yeast to be considered at some point?

I like it! It's a nice semi-sweet rosé (F-pack included). I have a preference for white Zinfandel though.;)

Do you all prefer the Dandelion wine dry, semi-dry, semi-sweet or sweet (or any other nomenclature would work too)? Last year, I felt like I need to sweeten it quite a bit to offset the bitterness I got from not removing the green material. Still, this year taste way less bitter but it's...

This year batch cleared almost completely within a month in the secondary! I could see clearly through the carboy! Seem that the pectin enzyme worked very well. Unfortunately I dropped the racking cane upon first transfer and got some lees back on suspension. One more racking I guess... I...

So here's my recipe. I have everything I need but I'd like some reviews and critics on the recipe. Paco's Dandelion wine --------------------- Ingredients (for 25 liters batch): ----------- -25L of loose dandelion flower (green material removed) -25L water -5.75Kg white table sugar -Juice of...

I intend to boil prior to fermentation to kill everything but I want to soak the flower for more than a single day like I did last year. Still, I want to avoid spoiling the flower I worked so hard to harvest and remove the green material. Would 1/4 teaspoon potassium metabisulfite per 6 gallon...

Should acid be add blindly; I mean without testing? I noticed that many Dandelion wine recipes call for acid bland addition but should it really be add just without knowing first? What are the purpose(s) of the acid blend addition?

Hmmm... Okay but what dosage? Any cons about boiling for 10-15 minutes (or maybe pasturizing ~75°C?) the must prior fermentation?

Most recipes do not refer to boiling or sterilizing the must before fermentation... what about this aspect? There's two sides to this question: -Sterilizing the must to avoid contamination. -To not sterilize the must to avoid changing it's taste and fermentability. I did boil my must (to...

So between the two, energizer is simply... better?!

Ping! Ping!

Are there a particular yeast better suited for dandelion wines? What would be two suggestions?

AHH! :-o But it's been made in May 2008!?!

The wine is now bottled. I had to add quite a bit of sweetness to balance the biterness and the high alcohol aroma. I'm pretty happy with the result. I't still has a bit of haze (once I compared clear bottle against a kit white wine) but it's pretty clear considering what it(we) went through...