Dandelion Wine

I sorta finished making dandelion wine tonight. It’s still got to ferment for some time, but I’m done with the active stuff. dandyI made recipes 1 and 2 from this page last year, but I couldn’t tell the difference between them, so I just made recipe 2 this year, because it’s simpler. The wine I made last year was too strong, too sweet, and carbonated; all of which resulted from too much sugar. The yeast kept eating it and producing alcohol and carbon dioxide after I bottled the wine, but even then there was too much sugar so it just stayed sweet. I had tried to figure out how much sugar to use from an estimate of the density and a measurement of the volume. Apparently, I messed up somewhere, but the wine turned out well in spite of that. This time I was actually able to follow the recipe without such guesses because I have a kitchen scale, so we’ll see how it turns out.


1 Comment »

  1. Johann said


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