DANDELION WINE -- (c)2004 Kirk Gregory Czuhai -- all rights reserved

DANDELION WINE YUM --- YUM --- YUM --- BOTTOM's UP ^!^

Drink the whole 6 Gallons then discuss -> THIS

Ingredients for 6 US Gallons (23 Litres) 12 pounds (5.5 Kilograms) Dandelions 10 pounds (4.5 Kilograms) Sugar 9 ounces (250 mL) Grape Concentrate 21/2 teaspoons Acid Blend 21/2 teaspoons Pectic Enzyme 3 teaspoons Yeast Nutrient 1 teaspoon Tannin Yeast Lalvin EC1118 - 1 package Prepare the dandelions by placing inside the nylon straining bag. In a Food Grade plastic fermenter pour in 2 gallons (7.5 Litres) of warm water. Add the dandelions (in the nylon straining bag) to the water. Add the campden tablets. Cover, and leave for 48 hours. After 48 hours add the tannin, acid blend, pectic enzyme and yeast nutrient. Bring the contents of your fermenter to the 6 US gallon (23 Litres) mark using cool water. Stir well. Using your hydrometer and hydrometer test jar check for the desired starting specific gravity (Specific Gravity). ). This reading will determine the potential alcohol of your wine (approx. 10.5-11.5% alc/vol). If mixed properly your Specific Gravity should be between 1.065 and 1.072. Check the temperature of the wine must (mixture) using your floating thermometer. Open the yeast packet and gently sprinkle over the must. The temperature should be as close to 75-80°F (21-24°C) as possible to activate the yeast. Loosely cover the primary fermenter with a plastic lid and place in a warm area (75-80°F/21-24°C) to maintain a constant temperature for the next few days. Fermentation will start within 24-48 hours if the temperature is kept constant. Using a mixing spoon or brewing paddle stir the floating cap of fruit pulp into the fermenting must twice a day during this period. This will ensure maximum fruit extraction. When the Specific Gravity reaches 1.005 - 1.010, usually 6 to 8 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the carboy (secondary fermenter). Your must is now referred to as wine because it contains alcohol. Carefully rack the wine into a clean and sanitized carboy (preferably glass) using a proper siphon system, leaving all the fruit pulp behind. Prepare your residual fruit pulp for juice extraction. Sterilize the muslin straining bag with sulphite solution then rinse well. Place the fruit pulp in the muslin bag to squeeze out the excess juice. Add this excess fruit juice to your carboy. Discard the spent fruit pulp. If the wine level is not within 2 inches (5 centimetres) of the top of the carboy neck use some white, rose or red wine (use the same colour as your must) to top up the carboy air space. Never use water to top up a fruit wine; it will dilute the body and flavour of your wine. It is important to reduce the amount of air space in the carboy so as to minimize oxidation (a slightly bitter taste caused by prolonged exposure to oxygen). Sterilize your airlock and rubber bung. Fill the airlock with a neutral solution (preferably sulphite) or water and insert the airlock and bung into the carboy neck opening. Leave the carboy at a temperature between 75-80°F (21-24°C) for a further 18-20 days to finish fermentation. After 18 days, check the Specific Gravity. You should get a reading of 1.000 or less. If the Specific Gravity is above 1.000 allow a few more days of fermentation and then check the Specific Gravity again. Bru-Berries fruit wines finish medium-dry. To make a sweet wine add a commercially prepared Wine Sweetener & Conditioner to your wine just prior to bottling.

p.s. remember!!! Your Algebra Assignment is due at 8:00 AM Tomorrow Morning!!! DETAILS !!!