> You can add raisins or grape concentrate to fruit wines to add "vinuosity",
> body, depth, mouth feel, -- lots of things that it is very difficult to
> define in words. Basically it is done to add something to a wine that may
> be deficient in some character.

I spotted a field full of ripe dandelions and couldn't resist.
I'm working on a recipe off Jack's site where the main ingredients
are sugar, oranges and dandelions with D-47 yeast. I'm going to
finish dry. Other recipes call for raisins for the above reason.
Anyone care to throw out their thoughts on whether or not dandelion
wine could use either raisins or tannin?

Don