Hi sweeties- so here’s a brief dandelion wine update; I went to bottle and do second ferment for first batch today, which was brewed on 5/15, so were a little short of 3 months – it is ridiculously strong, I have gotten myself a little tipsy just taking taste testing shots … so I added a ton of honey to one of the bottles and capped it… I’m really afraid the bottle is going to explode during second fermentation… before I finish bottling the second half of the first batch I’m going to go back to the drawing board
So part of preparing the second fermentation is straining out all the excess yeast that has gathered – last year I did 5-6 strains through a cheese cloth, this time I did one strain but just dumped the most yeasty part at the bottom of the jar, perhaps for the next rounds ill go back to the numerous numerous strains … we’ll see how this bottle I just capped turns out I’ve still got high hopes I just think this years wine is going to be so strong 😈 now I just need to figure out how to make it tasty… I actually don’t think the dehydrated dandelion flowers made much of a difference taste wise, perhaps I need to use even less yeast and more sweet??
E Eats 