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For the batch I did last fall, the pH was 2.9 after crushing. I treated 1/4 of it with calcium carbonate, mixed it back in, and brought the pH up to 3.5. Fermented on the skins with pectic enzyme, water and sugar, starting SG- 1.085 and Fermaid K added at 1.050. Racked at 1.010 a month later...

In the White Mountains of NH here. Still a foot of snow in the vineyards. Frontenac and Marquette would be my top two, but I have some Petite Pearls coming along.

Picked up a bottle of their hard chard, but it was too sweet for my taste- even my wife's who is usually more tolerant.

I had an unforced error (I fell from the top of a ladder and broke a bunch of stuff) and that put a swift end to my wireless networking career. Now it's nothing but winemaking (and drinking). The stupid or brilliant part is entirely up to you. Hoping it lands on the brilliant side for you John.

We never had a clearing problem until the 2017 batch. Had to treat it with additional pectic enzyme. Those pesky orange and lemon peels no doubt. Let us know how you like it in a few months. Did you ferment it down to .992 or so? I say the drier the better, but that's my personal taste. 2018...

If you by one hydrometer, you'll break it in a month. If you buy two, you will have two for the rest of your life;)

Yes we do, but we are not alone.

Just thought I'd post our recipe if anyone is making a big (18-20 gal.) batch. We just finished picking today. 17 3/4 lbs.Dandelion blossoms Peels from a dozen lemons and a dozen oranges. Juice and save for later A cinnamon stick Divide into 3 or 4 5 gal. Stainless kettles and cover with...

I admire your inventiveness Wildhair. I tried a blueberry rake and a cranberry rake, but I missed just parking myself in a sunny field and having at it.

Tips- harvest at high noon on a bright sunny day. Only the fully opened blossoms. Pick till you're tired (with volunteer friends) then look at your bucket. The blossoms will have shrunken to almost nothing. Keep picking till all your friends call it quits. Then pick more. We start a batch with...

After making Dandelion Wine for 4 years, I would never consider not making it. Nothing quite like it. We do not separate the sepals from the blossoms- but no stems. We use orange and lemon peels and one cinnamon stick. Boil for an hour, steep overnight Squeeze the lemons and oranges into the...

Inside a Blue-X tube by HillPeople posted Mar 30, 2013 at 3:20 AM @grapeman

5 months or so in glass carboys with little headspace, CO2 in what little there is and K-Meta at 60 ppm is no problem. Barrel aging takes more regular attention in topping up and testing sulfite levels.

Get K-Meta up to 60 ppm, put it in a cool dark place and then forget about it. When you accidentally run across it in a year or two you'll probably be pleasantly surprised.

From the south slopes of the White Mtns. in NH: The average high temperature for the past month was 65.1 degrees and the low 45.5 deg. This is 0.3 degrees above normal. The highest reading was 95 degrees on the 18th of the month and the lowest 32 deg. on the 9th. Total rainfall...

Marquette. Hands down among the cold hardy reds.

We have made a lot of blueberry over the years and try to ferment it dry. Starting SG 1.095, finish .992. Last year's batch finished at 1.002 and people actually preferred it to other years. 1.008 is a little high for my taste, but I'd be tempted to to just let it sit as is. What yeast did you...

I think you might want to rethink the whole process. Starting at 1.100 and finishing at .992 will be around 14% ABV. Why would you want to go much higher than that for wine? The alcohol will drown out any of the more subtle flavors that most people like beyond that. Or are you just trying to...

It is for 16-20 gallons. We would have trouble finding dandelions around here that have been sprayed!