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 clear. My question is do I now rack it into another glass 1 gal container and keep it closed with an airlock for these three months? Or do I do something else?
I assume I need to sanitize the transfer tube and container. Then at the end of three months I can bottle and store until mature enough to drink (around Christmas it says). Is the cloudiness just an aesthetic issue or does it affect taste, etc?
I assume I need to sanitize the transfer tube and container. Then at the end of three months I can bottle and store until mature enough to drink (around Christmas it says). Is the cloudiness just an aesthetic issue or does it affect taste, etc?