eddie sanders
Junior
- Joined
- May 14, 2020
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- 39
Liquid Sunshine (Dandelion Wine - 5 gallons)
divide by 5 for a gallon batch---BREWING TEMP BETWEEN 65 f AND70 f
Dandelion Wine, however, you enjoy it is up to you but enjoy it you will as this recipe never fails me so here we go.
Dandelion flowers 5 Dry Qts. - Or any container with the capacity to hold 24 oz water will have the same volume and work just fine. -Dandelion Petals pressed down lightly. (If weighing them 9 to 10 oz per gallon)
two-pound golden raisins, chopped by hand or food processor
5 Oranges, 5 lemons washed, zested real good add fruit and juice no pith.
A large ginger root (size of a man’s hand) peeled and grated, or use a food processor and save time
5 Tea bags brewed in 4 cups of water for 30 minutes, make it strong (you want the tannin)
12 up to 14 pounds of white sugar. (Store Brand)
I suggest you buy these at a Homebrew Store or eBay I have had no trouble with my purchases
1 packet Champagne Yeast,
Campden Tablets either (potassium or sodium metabisulphite),
Yeast Nutrient optional (will make a better)
Hot Mix Sparkaloid Clarifier
Bring to low boil the flower petals in 6 qts of water then simmer for 30 minutes in non-reactive pot Enamel, Teflon or Stainless Steel and allow to cool. Then strain thru a colander and press liquid from blossoms into a glass or stainless-steel bowl with a strong spoon.
Discard blossoms or eat like spinach or dry further on towel and use for Dandelion fritters.
YEAST SHOULD BE HYDRATED IN WATER NOT TO EXCED 100 TO105 F. A ½ CUP OF WATER TEASPOON SUGAR AND STIR GENTLY DISOLVED SOME FOAM IS PRESENT AFTER BEING ALLOWED SET. WHEN FOAM SEEMS VIGOROUSPOUR YOU MAY REMOVE CLOTH COVER AND POUR ON TOP OF MIXTURE AND PRESS IN LIGHTLT WITH A CLEAN SPOON AND COVER.WAIT 2 DAY TO CKECK AND SIT.
Add liquid to fermentation vessel along with sugar, crush any additive tablets and add. Add 60–65-degree water until you have reached the 5 gallon mark. If you have a Hydrometer your specific Gravity reading should be around 1.115 with a potential alcohol of 15% - less sugar, less alcohol more sugar more alcohol but don't be tempted to go to high as this can lead to stuck fermentation Champagne yeast it is tolerant.
Now it is time to add the yeast cover primary fermenter with a towel and stir daily pushing down fruit cap. If using a glass crock or SS Pot cover it with a clean folded tea towel and find a cover to seal the lid firmly. If using a gallon bottle use a party balloon to cover the opening. A clean, dry nonlubricated condom will work fine too. Just remember to burb the air or you many have Rocket Man making appearance.
Champagne yeast almost always ferments out dry and you may want to back sweeten it later on. During the three weeks press the fruit down with a clean spoon twice daily. After 3 weeks remove all fruit and strain thru colander and cheese cloth. place in secondary fermenter with a air lock
Then rack of sediment in 6 weeks repeat until clear around 4-5 months then enjoy. Optional - Use Sparkolloid clarifier after second racking for a crystal clear wine.
You may want to back sweeten it to your taste
If you sweeten you should add Potassium Sorbate as a preservative. Also add one crushed vitamin C tablet (ascorbic acid) to each bottle to preserve color and freshness at bottling, enjoy!
divide by 5 for a gallon batch---BREWING TEMP BETWEEN 65 f AND70 f
Dandelion Wine, however, you enjoy it is up to you but enjoy it you will as this recipe never fails me so here we go.
Dandelion flowers 5 Dry Qts. - Or any container with the capacity to hold 24 oz water will have the same volume and work just fine. -Dandelion Petals pressed down lightly. (If weighing them 9 to 10 oz per gallon)
two-pound golden raisins, chopped by hand or food processor
5 Oranges, 5 lemons washed, zested real good add fruit and juice no pith.
A large ginger root (size of a man’s hand) peeled and grated, or use a food processor and save time
5 Tea bags brewed in 4 cups of water for 30 minutes, make it strong (you want the tannin)
12 up to 14 pounds of white sugar. (Store Brand)
I suggest you buy these at a Homebrew Store or eBay I have had no trouble with my purchases
1 packet Champagne Yeast,
Campden Tablets either (potassium or sodium metabisulphite),
Yeast Nutrient optional (will make a better)
Hot Mix Sparkaloid Clarifier
Bring to low boil the flower petals in 6 qts of water then simmer for 30 minutes in non-reactive pot Enamel, Teflon or Stainless Steel and allow to cool. Then strain thru a colander and press liquid from blossoms into a glass or stainless-steel bowl with a strong spoon.
Discard blossoms or eat like spinach or dry further on towel and use for Dandelion fritters.
YEAST SHOULD BE HYDRATED IN WATER NOT TO EXCED 100 TO105 F. A ½ CUP OF WATER TEASPOON SUGAR AND STIR GENTLY DISOLVED SOME FOAM IS PRESENT AFTER BEING ALLOWED SET. WHEN FOAM SEEMS VIGOROUSPOUR YOU MAY REMOVE CLOTH COVER AND POUR ON TOP OF MIXTURE AND PRESS IN LIGHTLT WITH A CLEAN SPOON AND COVER.WAIT 2 DAY TO CKECK AND SIT.
Add liquid to fermentation vessel along with sugar, crush any additive tablets and add. Add 60–65-degree water until you have reached the 5 gallon mark. If you have a Hydrometer your specific Gravity reading should be around 1.115 with a potential alcohol of 15% - less sugar, less alcohol more sugar more alcohol but don't be tempted to go to high as this can lead to stuck fermentation Champagne yeast it is tolerant.
Now it is time to add the yeast cover primary fermenter with a towel and stir daily pushing down fruit cap. If using a glass crock or SS Pot cover it with a clean folded tea towel and find a cover to seal the lid firmly. If using a gallon bottle use a party balloon to cover the opening. A clean, dry nonlubricated condom will work fine too. Just remember to burb the air or you many have Rocket Man making appearance.
Champagne yeast almost always ferments out dry and you may want to back sweeten it later on. During the three weeks press the fruit down with a clean spoon twice daily. After 3 weeks remove all fruit and strain thru colander and cheese cloth. place in secondary fermenter with a air lock
Then rack of sediment in 6 weeks repeat until clear around 4-5 months then enjoy. Optional - Use Sparkolloid clarifier after second racking for a crystal clear wine.
You may want to back sweeten it to your taste
If you sweeten you should add Potassium Sorbate as a preservative. Also add one crushed vitamin C tablet (ascorbic acid) to each bottle to preserve color and freshness at bottling, enjoy!
