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Topic: Dandewine--dandelion wine! with an instructional video!  (Read 47820 times)
Tags for this thread: wine , dandelion , ferment , alcohol , flower , recipe , craftster_best_of_2010 , drink  Add new tag
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blackie.sage
« Reply #40 on: March 01, 2010 09:57:20 PM »

I wonder if I could make a kind of non-alcoholic version of this. The taste itself sounds delicious, but even half a shot of vodka puts me out and I wake up with a ridiculous headache. Melon martinis taste so good, but hurt so bad!

It would be like... a dandelion juice tea... thing! haha. Leave out the yeast, and probably cut the sugar down too.

I'll probably still end up making this recipe anyway. My boyfriend loves wines and fruity/sweet liquors.
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petuniastarshine
« Reply #41 on: March 03, 2010 10:09:54 AM »

I cannot wait to make this!! Over the summer I'll be living on a farm, hopefully I'll be able to make a few bottles of it. Thanks for sharing!  Smiley
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kjlutz
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« Reply #42 on: March 03, 2010 10:56:46 AM »

I think I need to go on a dandelion hunt...
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guacaMolly
« Reply #43 on: March 03, 2010 08:43:43 PM »

I love this! I really want to try it, dandelions are abundant in the spring here, and I no longer have any bunnies to munch on them. I know that the sugar is important for the fermenting process, yes? I'm wondering if a lower carb version could be achieved by using as little sugar as possible and then adding stevia for sweetness.

I personally wouldn't even try it. Maybe you could reduce the sugar, but I wouldn't put in any non-sugar sweetener. Hungarian palinkas sometimes use honey as sweetener, but I always preferred my liquor without honey. I think that if you're worried about carbs make your sacrifices in other areas of your diet and really enjoy and savor this great wine. If you're going to the trouble to make wine I wouldn't cut corners on the ingredients! I've never tried Stevia but I heard it's not tasty. But good luck if you decide to go for it!


Just wanted to add that although lots of stevia extracts can have an aftertaste or be weak, NuNaturals stevia is amazing, I use it all the time. Theirs is the only one I've ever tried that doesn't have a funny taste, so I understand why stevia gets such a bad rap! You're probably right, though--- this might be worth being in the splurge category, it would be unfortunate to run trial and error and end up with something not so great due to lack of a good yeast to sugar ratio. Thanks! Smiley Sounds yummy and I can't wait to try it out this spring.
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RamenQueen
« Reply #44 on: March 04, 2010 10:50:21 AM »

SO APPROX HOW MUCH IS 2 LTR of flowers in dry US measurement
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« Reply #45 on: March 07, 2010 08:38:37 AM »

Do you think this recipe would work if you replaced dandelions with say, rose petals or another kind of flower?  I definitely want to try it with dandelions but it would also be fun to experiment.
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tomico
« Reply #46 on: March 08, 2010 10:15:07 AM »

This is very interesting. My husband and I make mead (a honey wine). Twice we made dandelion mead. It takes forever to get the little petals off and both times I was suckered into the meticulous job. The reason is that any green in the batch makes the wine bitter. I'm amazed that you say the wine is sweet, though, because it seems to make a dryer wine for us. Hubiscus and rose petals make great mead & probably a good house wine if you substitute sugar for the honey.

Tomico
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LoudHoward
« Reply #47 on: March 17, 2010 04:04:26 AM »

I might have to try this, it sounds lovely.
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« Reply #48 on: March 18, 2010 05:45:24 PM »

 
SO APPROX HOW MUCH IS 2 LTR of flowers in dry US measurement

Even thought I don't use this specific recipe, I'm THRILLED to get at least 2 Quarts of flowers, and then trimmed down to 1 quart of really good petals to make one Gallon of Wine.  Can you scale up from that?
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« Reply #49 on: March 28, 2010 08:26:07 AM »

I love this! I really want to try it, dandelions are abundant in the spring here, and I no longer have any bunnies to munch on them. I know that the sugar is important for the fermenting process, yes? I'm wondering if a lower carb version could be achieved by using as little sugar as possible and then adding stevia for sweetness.
Or Splenda or Xylatol.

When you cut out the sugar, you're actually cutting out what the yeast feeds on to produce the alcohol.  Alternative sweeteners simply won't ferment, and you'll end up with a nasty yeasty fake-sweet mixture.  Honey ferments nicely (traditionally, fermented honey is called mead, and I've been making that for about a year now) and gives you some really complex flavors. 

This whole concept of dandelion wine is really cool, I'm going to have to try this sometime for sure!
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