Dandelion Wine Part 4

Our wine has stopped fermenting (no more bubbles being produced) and is starting to clear, so we decided it was time to siphon it out, leaving the dead yeast sediment and grapes behind.  It's finally starting to look and smell more like wine, though we haven't actually tasted it yet. Here's what we did for this step: 

Special equipment needed for step 4: 
- auto-siphon and tubing
- second carboy or food grade bucket (carboy is easier so you can siphon straight from one to the other)

For part 4:  Once fermentation stops and wine clears, rack*, add remaining pint of water (and more if needed) to fill to the top, and refit airlock.  

*rack - this is a fancy term that means to siphon the liquid from one container to another, leaving any sediment (including pulp, raisins, dead yeast, etc.). This ensures that you will have a nice clear, pretty wine.  Apparently it's also essential for not messing up the flavor, but again, no expert here.  Most of the recipes I've looked at say to rack this wine every 2 months, then bottle after about 6 months.  Once bottled, the wine should age about another 6 months before taste testing.

For step 5:  Now we wait... Once the wine clears, rack again.  We plan to rack once every couple of months for 6 months total, then bottle.  We will keep you updated!

Dandelion Wine - Part 3

On to the next step in our dandelion wine journey!   After 3 days of primary fermentation, time to strain all the citrus peels out, add some golden raisins (for body and flavor), and fit with an airlock for secondary fermentation (this is where all that special equipment comes in).  Here's what you'll need:

Special equipment needed for step 3:
- 1 gallon carboy
- twin airlock and carboy bung
(see here for example)
- fine mesh strainer (or cheesecloth lined collander)

Ingredients:
- 1 lb. golden raisins

Directions:
1.  After 3 days, strain wine using fine mesh strainer.  Pour into sterilized glass carboy (may want to use a funnel or a measuring cup with a spout to avoid spillage) and add the golden raisins. We decided it was easier to strain into a bowl with a spout, then pour through a funnel into the carboy.

2.  Fit carboy with airlock and allow to ferment.

Add water to the airlock first. This is how it let's air out but not in. 

In case you were wondering, it smells much better now! Very light and citrusy.


Plan ahead:

Special equipment needed for step 4: (It's starting to feel a lot like an organic chemistry experiment.  Which I am secretly loving... but don't tell.)
- auto-siphon and tubing
- second carboy or food grade bucket (carboy is easier so you can siphon straight from one to the other)

For part 4:  Once fermentation stops and wine clears, rack*, add remaining pint of water (and more if needed) to fill to the top, and refit airlock. 

*rack - this is a fancy term that means to siphon the liquid from one container to another, leaving any sediment (including pulp, raisins, dead yeast, etc.). This ensures that you will have a nice clear, pretty wine.  Apparently it's also essential for not messing up the flavor, but again, no expert here.  Most of the recipes I've looked at say to rack this wine every 2 months, then bottle after about 6 months.  Once bottled, the wine should age about another 6 months before taste testing.

Dandelion Wine - Part 2

Here's the second part of our dandelion wine making journey!  (You can read about step 1 here.)  Our dandelion petals have been steeping for 3 days, so now it's time to add some citrus for flavor, some sugar for sweetness, and of course, some yeast for fermentation.  Here's what you'll need for this part of the process:

Special equipment needed for step 2:
- large pot
- fine mesh strainer or cheese cloth-lined collander

Ingredients for step 2:
- 2 lbs. sugar
- 1 lemon (juice and peel)
- 2 oranges (juice and peel)
- 1 packet yeast (I decided on this Champagne yeast)
- 1 tsp. yeast nutrient

Directions:

1.  Pour flowers and water through a fine mesh strainer (or cheese cloth-lined collander) into a large pot and bring to a low boil.  Add the lemon and orange peels and the sugar; allow to gently boil for 1 hour, stirring occasionally.

I don't know if this is typical, but this part of the process was smelly. The citrus helped, though.

2.  Remove from heat and pour into a jug or plastic container, then add the lemon and orange juice.  Allow to cool to room temperature (70-75 degrees F), then add the yeast and 1 tsp. yeast nutrient.  Cover and put in a warm place for 3 days to ferment.

See the little bubbles forming already?

Planning ahead:

Special equipment needed for step 3:
- 1 gallon carboy
- twin airlock and carboy bung
(see here for example)

Ingredients:
- 1 lb. golden raisins
- reserved pint of water

Cider Wassail

Here's a recipe that's near and dear to me. I originally made this drink with my grandma back in grade school after telling her about how we made it in school. We decided it would be the perfect addition to our Christmas dinner at the cabin. Decades later, this warm, spicy holiday drink still reminds me of Christmas with my family.

Now I know it's a little early to start the Christmas posts, but this drink is just as much a part of fall as winter. A warm apple cider all jazzed up with citrus and spices. Served warm and garnished with a cinnamon stick, it's perfect for a cold fall day.  Here's how Mama makes it:

Cider wassail

Ingredients:

- 2 qts. Apple cider

- 2 c. Orange juice

- 2 c. Pineapple juice

- 2 T. Lemon juice

- 2 T. Honey

- 1 T. Brown sugar

- 2-3 cinnamon sticks (plus more for serving)

- 1 T whole cloves (or a dash of ground)

- 1 orange, 1 apple (cut into rounds)

Directions:

1. Place all ingredients in a slow cooker and cook on low for 3-4 hours. Serve warm.

(Alternatively, bring to a boil in a large stock pot, then reduce heat and simmer 20-30 min.)

printable recipe