aryoung1980
Member
- Joined
- Apr 20, 2014
- Messages
- 94
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I hope no one minds that I'm jumping in on this thread. I made my first dandelion wine on May 11th. My recipe was as follows:
200g dandelion, petals only
20g clementine peel,
1 can OJ concentrate
1 can white grape concentrate
5.75lbs white sugar
2 lemons, juiced
1lb corn sugar
30g toasted oak powder
Super B yeast
This was for 4 gallons at 1.092. I started to ferment in the low-60s but raised the temp to 72F on day 7 and racked to secondary on day 11.
I forgot about the wine and on day 35 I was at 0.992. I racked into a 3 gallon carboy with k-meta. Now it sits until clear.
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200g dandelion, petals only
20g clementine peel,
1 can OJ concentrate
1 can white grape concentrate
5.75lbs white sugar
2 lemons, juiced
1lb corn sugar
30g toasted oak powder
Super B yeast
This was for 4 gallons at 1.092. I started to ferment in the low-60s but raised the temp to 72F on day 7 and racked to secondary on day 11.
I forgot about the wine and on day 35 I was at 0.992. I racked into a 3 gallon carboy with k-meta. Now it sits until clear.
Sent from my iPhone using Wine Making