Hi,
I'm just now trying my dandelion wine from 2002 (dry). It has a very
dandeliony (odd) taste - which I have not decided if I like or not. I did
make another batch in 2003, and I tried to make it sweeter, but I'm waiting
for that batch to mature. I did not make it this year, because I want to
make something I'll like. I think it could use something else like raisons
or tannin, or a can of 100% Welch's white grape juice. The flowery taste
just really, well, comes across. Have you tried dandelion wine before?
Darlene

"Don S" > wrote in message
om...
> > 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