May 21, 2013

• mid afternoon may.

  Dandelion Wine (2)

  • 2 qts dandelion flowers
  • 3 lbs granulated sugar
  • 4 oranges
  • 1 gallon water

  • yeast and nutrient

   

  This is the traditional “Midday Dandelion Wine” of old, named because the flowers must be picked at midday when they are fully open. Pick the flowers and bring into the kitchen. Set one gallon of water to boil. While it heats up to a boil, remove as much of the green material from the flower heads as possible (the original recipe calls for two quarts of petals only, but this will work as long as you end up with two quarts of prepared flowers). Pour the boiling water over the flowers, cover with cloth, and leave to steep for two days. Do not exceed two days. Pour the mixture back into a pot and bring to a boil. Add the peelings from the four oranges (again, no white pith) and boil for ten minutes. Strain through a muslin cloth or bag onto a crock or plastic pail containing the sugar, stirring to dissolve. When cool, add the juice of the oranges, the yeast and yeast nutrient. Pour into secondary fermentation vessel, fit fermentation trap, and allow to ferment completely. Rack and bottle when wine clears and again when no more lees form for 60 days. Allow it to age six months in the bottle before tasting, but a year will improve it vastly. This wine has less body than the first recipe produces, but every bit as much flavor (some say more!).

  from:

  http://winemaking.jackkeller.net/dandelio.asp

   

  I’ve seen my side yard explode and it rained last afternoon so I have a limited shot at trying again. I nee oranges yeast and nutrient  thus a bus trip to the grocery and a stop by the brew hut…but more than this i need? bet you’ll never guess but i need some bleach. yes I remember ppm for sanitation water so I get the sanitation of a shot at making this….not right persay but at least cleanly.  i may even just bust down and get the saitized water too. clean is afterall clean.  i’m not a fan of the idea i made less than quality because my stuff has chloroamine…the sanitation within sity tap water….or ode de pool.

   

  the fementation lock and stopper cost 4.32, bleach is 1-2 dollar, the jugs are left overs from wine days I have enough to rack off the  stuff.  I thus figure it’s expensive but i may get this for 11 bucks more or 15 a gallon first batch like every other jerk probably never make it again whatever the reasons but heh i sense some more ray bradbury reading this year..

  EDIT

  I tossed in a pound of raisins  and switched out the oranges for tangerings

  I can count upon my basement to stay pretty much in the sixties F for 3-4 weeks so i bought monotrachet yeast 59F-78F upp to 13% ABV. gets stuff a bit dryer than other yeasts hence the extra raisins .  I also traded out the granulated for golden cane sugar.  after a boil and a sugaring with a straining inbetween  the equipment is rinsed in purified water as wwas it boiled in better water better brew.  and it will be yeasted and nutriented.

   

  now to get veggies into a roast like i promised to help and do the above.

   

  I had to follow food safety sanitation with bleach wwater as i do not have pots big enough to cook a 4 liter jug. and of course to bleach the cheese cloth if that doesn’t pill to absolute shite then i may be able to have it free for another use ziplocked against yuck and dust of course.

   

  • 2:09 pm
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