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So far I've had it in the basement as well. Thank you. I will rack into a sanitized gallon container and keep it with the airlock for three months. With fingers crossed!

This is what I've got so far. I realize the color would be lighter and more golden if I had used white raisins instead of red.

Wow! All interesting information. I will wait to see how it is after three months. Should it still be in a glass container with an airlock during this time? Or is the container closed? should it be in a dark place or does that matter? Thanks again.

Hello all, about three weeks ago I got some good advice on the dandelion wine I'm trying to make. The recipe (1 gallon) called for fermenting for three weeks then a first racking. Then three months for it to clear and then a second racking. It seems to have stopped fermenting and it is not...

Uh oh! I wish I'd waited a bit longer- sounds like good reasoning and advice. I strained the mixture through a sanitzed colander and cheesecloth into a glass gallon container. The hygrometer measured 1.060. It was cloudy. There was no mold or anything strange. Smelled like wine. In fact the...

OK. Thanks! stupidly I did not buy a hygrometer, but am going to do so now. Any ideas on what it should read at this point?

Thank you. Is it ruined since I did not remove the flowers and raisins? Should I try to keep going or just throw it out.

Hello @wildhair, maybe you can help! I posted my question in the beginners thread. I am trying to make dandelion wine. I used a recipe similar to the one you posted though with raisins + acid blend instead of citrus. Otherwise almost the same. It called for primary fermenting 3 days. I had it in...

I'm new to winemaking and decided to try making dandelion wine. I'm using a winemaker's recipe for 1 gal. I followed instructions which said to ferment everything together for 3 days. I had it in the basement where it is cool. The siphon showed no signs of activity after three days. I moved it...