What parameters do you prefer for your dandelion wine?

[Rice_Guy]

Can I use honey to do so? or will I risk contamination? Thank you

Honey is a less fermentable sugar and protein soup, so it would be harder on the yeast. I have used it to back sweeten without adding K sorbate to use this trait.
Yeast get used to eating the same food so switching type of sugar will stress the yeast, it would work better if the yeast were already acclimated to honey.
Honey has low nutritional value so you are more dependent on Fermaid.
Honey has protein in it which acts as a cloud agent, however this may not be important, other than one jug where I used a pear juice backbone dandelion has been hard for me to clear.

Contamination is not an issue, wine at pH less than 3.5 with 11% alcohol and no oxygen is a preservative system.

 

[hounddawg]

Can I use honey to do so? or will I risk contamination? Thank you

not to mention. wine back sweetened with honey changes it's complete taste profile after 3 years,
Dawg

 

[Rappatuz]

not to mention. wine back sweetened with honey changes it's complete taste profile after 3 years,
Dawg

Never used honey before. How does the taste change?

 

[Rice_Guy]

Honey aroma notes will increase with time. Interesting chemistry, wish the fruit flavor became stronger in country wines.

Never used honey before. How does the taste change?

 

[hounddawg]

Never used honey before. How does the taste change?

exactly as @Rice_Guy stated, the first 2 to 3 years, it will taste as the fruit in country wine, then it starts to have a very mead taste and nose,
Dawg