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Topic: Dandewine--dandelion wine! with an instructional video!  (Read 49291 times)
Tags for this thread: wine , dandelion , ferment , alcohol , flower , recipe , craftster_best_of_2010 , drink  Add new tag
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CrazyEyeGlass
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« Reply #20 on: February 27, 2010 06:17:13 AM »

I remember making this with my father when I was a kid in Maryland! It was fun, but I remember cooking the dandelion flowers stunk to high heaven. The end product was good, though.
« Last Edit: February 27, 2010 06:17:51 AM by grobarka59 » THIS ROCKS   Logged

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julibooli
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« Reply #21 on: February 27, 2010 02:06:29 PM »

the video is great, as is the website of the community I wanted to have a good read last night, but it got too late...but I will!

It was a pretty interesting commune that my friend started in central France, near Limoges. I used it as my home base while I was backpacking for 6 months. Unfortunately the experiment failed and the house is shut down, but over a few months there were a lot of people involved. But I know that my friend would be glad to hear any feedback from you!
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« Reply #22 on: February 27, 2010 03:26:46 PM »

I have used essentially this recipe for the last 5 years.  It is great!  But, if you can add some white raisins (sultanas) in the bottles and then wait for 1 full year, it is really, really better! Like Mead, Dandelion wine is better with Age!
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guacaMolly
« Reply #23 on: February 27, 2010 08:54:54 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.
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« Reply #24 on: February 27, 2010 10:56:21 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.
Or Splenda or Xylatol.
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« Reply #25 on: February 28, 2010 12:48:33 AM »

tres bien. Merci beacoup.
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« Reply #26 on: February 28, 2010 01:11:31 AM »

This looks delish!

Okay the lush in me has to ask: Once imbibed how tipsy will you get haha Wink
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« Reply #27 on: February 28, 2010 10:17:47 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.

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!


This looks delish!

Okay the lush in me has to ask: Once imbibed how tipsy will you get haha Wink

I'm not sure what the alcohol percent is, but I'm thinking 20-30 proof sounds about right. It's pretty nice!
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Pfefferminztea
« Reply #28 on: February 28, 2010 10:57:45 AM »

This sounds like a great, green, fun thing to do!
I cant wait to try it!
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TroubleT
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« Reply #29 on: February 28, 2010 02:12:48 PM »

Oh, I haven't had dandelion wine in forever! *drool!*
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