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Topic: Dandewine--dandelion wine! with an instructional video!  (Read 47367 times)
Tags for this thread: wine , dandelion , ferment , alcohol , flower , recipe , craftster_best_of_2010 , drink  Add new tag
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Audania1
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« Reply #70 on: October 12, 2010 03:52:55 PM »

This looks fantastic! I am bookmarking this for when spring comes around again - awesome!!!!
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Biochic
« Reply #71 on: January 06, 2011 09:00:29 PM »

We just opened our first bottle of dandewine recently, it's marvelous! Thank you for the tute!
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Biochic
« Reply #72 on: January 07, 2011 11:28:03 AM »

Another note: This project inspired my boyfriend to begin making mead (honey wine), and oh my gosh... so yummy! We used 3 lb of local blackberry wine (bought in bulk from WINCO, yay), put in a half cup of SUPER strong earl grey tea, squeezed in three lemons, threw in 6 cloves to let steep overnight, then began fermentation. It took about 4 months until we racked it and we tasted it before beginning the aging. It's really really good, the tea definitely adds a unique flavor. Yay for biochemistry!
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julibooli
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« Reply #73 on: January 07, 2011 07:16:17 PM »

That's to awesome to hear that your wines are turning out awesome! I haven't made wine since this one time in France; I was moving for a long time and now I simply don't have space or resources to do it!
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Biochic
« Reply #74 on: January 07, 2011 08:03:00 PM »

When it comes to space, we're making wine in our apartment :-> We're lucky to have a homebrew supply locally, though.
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sweets4ever
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« Reply #75 on: January 21, 2011 04:13:35 PM »

Congrats!!

You're a Craftster Best of 2010 Winner!

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If you'd like to use it as a badge on your personal website or blog, you can grab the full code at the bottom of this page.
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kcartwright856
« Reply #76 on: February 27, 2011 04:16:05 AM »

My brother and I made a large batch (about 30 liters) of dandelion wine using your tutorial in March/April '10. We've been keeping a close eye on those bottles in the basement while we wait not-so-patiently for the one year anniversary of our labor of love to come around.

It was SO fun to make, and I can't thank you enough for the inspiration and the tips. I can't wait to taste it, but at least we have our mead brewing endeavors to keep us busy for the next few weeks!
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NostalgiaDeathmatch
« Reply #77 on: April 08, 2012 07:00:01 PM »

I just started my own batch of this today (yay for reviving old threads?), but I've had it bookmarked since you originally posted it. Here's hoping it goes well!
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julibooli
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« Reply #78 on: April 09, 2012 08:56:55 AM »

I just started my own batch of this today (yay for reviving old threads?), but I've had it bookmarked since you originally posted it. Here's hoping it goes well!

I would love to make some now, but the little apartment in LA is simply not suited for such rural delights. I hope your batch is wonderful!
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freeli
« Reply #79 on: May 04, 2012 03:02:34 AM »

Oh that sounds fantastic! I so want to make this! Thanks for sharing - and thanks for reviving, too, haha!

There is one thing that concerns me tho: unlike in France here in Scotland it is still freezing cold, so i wouldn't really get it up to  a high enough temperature for the initial fermentation. Instead of using dried flowers (or pick the older ones in summer), could I just pick, clean and then freeze the flowers? Utnil it is warm enough here - which is soon I hope, getting sick of that weather. Any ideas?

also, for your ferment in the open bottles, do you cap them with anything to keep the dirt/flies/... out?

Oh I am so excited now. told the BF already and he just shrugged. grmgrmlll ... men... he'll be dragged out for a long weekend through the fields tomorrow, haha!
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