What parameters do you prefer for your dandelion wine?

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What parameters do you prefer for your dandelion wine? Select one option per category (3 in total):

  • ABV: 8-10 %

    Votes: 0 0.0%
  • ABV: 10-12 %

    Votes: 3 42.9%
  • ABV: 12-14 %

    Votes: 2 28.6%
  • ABV: >14 %

    Votes: 2 28.6%
  • SG (sweetness): <0.996

    Votes: 1 14.3%
  • SG (sweetness): 0.996-1.000

    Votes: 2 28.6%
  • SG (sweetness): 1.000-1.005

    Votes: 2 28.6%
  • SG (sweetness): >1.005

    Votes: 1 14.3%
  • Dandelion treatment: Hot water soak

    Votes: 3 42.9%
  • Dandelion treatment: Cold water soak

    Votes: 3 42.9%

  • Total voters
    7
Can I use honey to do so? or will I risk contamination? Thank you
Honey is a less fermentable sugar and protein soup, so it would be harder on the yeast. I have used it to back sweeten without adding K sorbate to use this trait.
Yeast get used to eating the same food so switching type of sugar will stress the yeast, it would work better if the yeast were already acclimated to honey.
Honey has low nutritional value so you are more dependent on Fermaid.
Honey has protein in it which acts as a cloud agent, however this may not be important, other than one jug where I used a pear juice backbone dandelion has been hard for me to clear.

Contamination is not an issue, wine at pH less than 3.5 with 11% alcohol and no oxygen is a preservative system.
 
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