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Dandelion Woes...
ugh....
I've been reading all the joy and delight peopel find in making dandelion wine. I've found numerous recipes. Around where I live - many many dandelions! The problem - lots of rain lately. Plus, many of them are starting to die off. And..I have a conference in Cleveland for 3 days... And what I did take an hour to pick and another hour to snip - wasn't even enough for one cup of petals! and now because of business and not enough to even start a batch...they've died and dried. I'd really love to make it. but it sure is labour intensive. oh well, unless they live for another week, maybe next year. :-( Rick |
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Dandelion Woes...
I saw our first few Dandelion blossoms on south facing slopes this
weekend.. We should get plenty in the next few weeks. I made several batches and entered some in our State Fair competition... Everyone here, including wine judges, seems to prefer a medium bodied wine made from the whole blosson (including the green cup like part)... The wine made fro the complete blosson took first place... Those made from just the petals did not even place... I can't keep enough of the wine made from the complete blossom to meet my family's needs... Nobody wants to drink that made from just the petals after the taste the other stuff... It just sits in the rack.... That is the way it works with my family here in Anchorage and with our judges... Your mileage may vary A.J. Rawls Anchorage, Alaska, USA On Sun, 9 May 2004 00:10:33 -0400, "Rick Vanderwal" > wrote: >ugh.... >I've been reading all the joy and delight peopel find in making dandelion >wine. >I've found numerous recipes. >Around where I live - many many dandelions! > >The problem - lots of rain lately. >Plus, many of them are starting to die off. >And..I have a conference in Cleveland for 3 days... >And what I did take an hour to pick and another hour to snip - wasn't even >enough for one cup of petals! and now because of business and not enough to >even start a batch...they've died and dried. > >I'd really love to make it. but it sure is labour intensive. >oh well, unless they live for another week, maybe next year. :-( > >Rick > |
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Dandelion Woes...
Hey,
Next year, pick and freeze and then make when you have the time. You're absolutely right it is labor intensive, and the flowers are not around long, but I picked and froze depending on my availability and then made it when I had enough. Darlene "Rick Vanderwal" > wrote in message ... > ugh.... > I've been reading all the joy and delight peopel find in making dandelion > wine. > I've found numerous recipes. > Around where I live - many many dandelions! > > The problem - lots of rain lately. > Plus, many of them are starting to die off. > And..I have a conference in Cleveland for 3 days... > And what I did take an hour to pick and another hour to snip - wasn't even > enough for one cup of petals! and now because of business and not enough to > even start a batch...they've died and dried. > > I'd really love to make it. but it sure is labour intensive. > oh well, unless they live for another week, maybe next year. :-( > > Rick > > |
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Dandelion Woes...
On 05/09/2004 12:10 AM, Rick Vanderwal said:
> ugh.... > I've been reading all the joy and delight peopel find in making dandelion > wine. > I've found numerous recipes. > Around where I live - many many dandelions! > > The problem - lots of rain lately. > Plus, many of them are starting to die off. > And..I have a conference in Cleveland for 3 days... > And what I did take an hour to pick and another hour to snip - wasn't even > enough for one cup of petals! and now because of business and not enough to > even start a batch...they've died and dried. > > I'd really love to make it. but it sure is labour intensive. > oh well, unless they live for another week, maybe next year. :-( > > Rick The first cup is the hardest. ;-) Once I get a good rythm going, it doesn't take me long at all. I never timed it but this year I picked 24 cups of dandelion petals. I did it over 2 days, and I'd guess that the 12 cups each day took about an hour and a half. Maybe 30 minutes to pick the flowers, and 60 minutes of pulling the petals off. I just hold the base (calyx) tightly in my left hand, and with right hand I bunch up the petals and twist off. If I ignore the few bits of green that get in with the petals, and don't worry over a few petals getting tossed away with the calyx, it does go really fast. Next year I might time myself. Mabye I'll count how many flowers too - it would be fun to know, but I doubt if I can pay attention that long. -- Joe http://www.joekaz.net/ http://www.cafeshops.com/joekaz |
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Dandelion Woes...
AJ.
What recipe do you use for the whole flower? That would be much easier to pick. Rob |
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Dandelion Woes...
On 15 May 2004 19:32:19 -0700, (Rob M) wrote:
>AJ. > >What recipe do you use for the whole flower? That would be much easier to pick. > >Rob Try this the top one he http://winemaking.jackkeller.net/reques2.asp And the motherlode of Dandelion: http://winemaking.jackkeller.net/dandelion.asp |
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Dandelion Woes...
well, I got back from my conference,
and we've had rain, rain, rain. I look, and all I see are white fuzzy balls, ready and waiting for the wind to carry the dandelion seeds to prepare for next year's crop. And so I will also wait. So, about 340 days and counting. Sigh... .................................................. ........................... .................................................. ........................... .................................................. .......... Oh well, rhubarb's around the corner! and so are blueberries, blackberries, strawberries, elderberries, raspberries, pears, peaches, and.......concord grapes. I know it's not cabs, merlots, rieslings, but when in Michigan... Rick |
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Dandelion Woes...
You're right. I just picked my first rhubarb from the garden. Right now it
is cut up and in the freezer, waiting until I get enough to make a batch. I have an oregano plant which is really doing well to - so far I have two quarts of leaves frozen to try a batch of wine in about a week or so. Darlene G-town, Wisconsin USA "Rick Vanderwal" > wrote in message ... > well, I got back from my conference, > and we've had rain, rain, rain. > I look, and all I see are white fuzzy balls, ready and waiting for the wind > to carry the dandelion seeds to prepare for next year's crop. And so I will > also wait. So, about 340 days and counting. > Sigh... > .................................................. ........................... > .................................................. ........................... > .................................................. ......... > Oh well, rhubarb's around the corner! > and so are blueberries, blackberries, strawberries, elderberries, > raspberries, pears, peaches, and.......concord grapes. > I know it's not cabs, merlots, rieslings, but when in Michigan... > > Rick > > |
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Dandelion Woes...
Sigh.........!
Had I known that before.. but first things first. I moved to the new house I've built, on january 4th, and planted in the meadow adjacent to the backgarden 170 Regent (red, Bordeaux-type) and 51 Léon Millot (red, Beaujolais-type); this fall 49 Birstaler Muskat (white) will follow. That means waiting for three years, mostly growing wood, and than growing grapes for a year, and than making wine and maturing for a few years, and than.......I bet you that my physician will tell me then that it's better for me if I stop drinking!!!!! And his name isn't even Murphy. So what do I do in the meantime? Making wine out of everything that doesn't move when I touch it. Dandelion was on the schedule for april this year. I picked I think a truckload of flowers, scissored frantically for over eleven hours!!! and added a bucket full of various enzymes, acids, inverted beetsugar and so on. I hated the wine at that moment. Never, never again. But, now, after just a few weeks 33 liter is resting and ripening in the basement. Maybe, next year... Now I have read this using the whole flower.......... YES!!!! That must be it. I'll try in september (second bloom). But first there are the elderflowers....... Almost out of parselywine you know. Carrotport just two or three bottles left (depends on whom you believe: my computer says three; my winecellar says two..) so I must have something that is ready within a few months. Elderflowerwine is. Ed No flowers, no bees, no leaves on the trees; no wonder november. "Rob M" > schreef in bericht om... > AJ. > > What recipe do you use for the whole flower? That would be much easier to pick. > > Rob |
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Dandelion Woes...
In regard to these millions of recipes that I have been sent they keep
mentioning that you should peel the orange very thinly. Would that mean you use a zester? |
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Dandelion Woes...
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Dandelion Woes...
Yep! A zester or a potatoe peeler or a knife, as long as you leave the zest
(the white) alone. It is bitter, and you don't want that. Just take the coloured part of the skin. It contains the oil you do want. And a zester is easy to use... Good thinking. But first wash with hot water. Sometimes a wax is used to spray oranges and lemons after picking, and spraying residue could be present too. Remove that by washing. Ed "Rob M" > schreef in bericht m... > In regard to these millions of recipes that I have been sent they keep > mentioning that you should peel the orange very thinly. Would that > mean you use a zester? |
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Dandelion Woes...
Dandelions are finally in full bloom here in Anchorage... I started
23L using one half whole blossoms and one half petals. I will start anothe 23L using whole blossoms only this weekend. A. J. Rawls Anchorage, Alaska, USA On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" > wrote: >Yep! A zester or a potatoe peeler or a knife, as long as you leave the zest >(the white) alone. It is bitter, and you don't want that. Just take the >coloured part of the skin. It contains the oil you do want. And a zester is >easy to use... Good thinking. But first wash with hot water. Sometimes a wax >is used to spray oranges and lemons after picking, and spraying residue >could be present too. Remove that by washing. > >Ed > > >"Rob M" > schreef in bericht om... >> In regard to these millions of recipes that I have been sent they keep >> mentioning that you should peel the orange very thinly. Would that >> mean you use a zester? > |
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Dandelion Woes...
Disaster :-(
I racked into a 25L carboy, I decided at add 500ml of white grape concentrate and grabbed the wrong bottle and poured in 500ml of Wine Conditioner. I guess I better start picking again... This disheartening A.J. On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > wrote: >Dandelions are finally in full bloom here in Anchorage... I started >23L using one half whole blossoms and one half petals. > >I will start anothe 23L using whole blossoms only this weekend. > >A. J. Rawls >Anchorage, Alaska, USA > >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" > wrote: > >>Yep! A zester or a potatoe peeler or a knife, as long as you leave the zest >>(the white) alone. It is bitter, and you don't want that. Just take the >>coloured part of the skin. It contains the oil you do want. And a zester is >>easy to use... Good thinking. But first wash with hot water. Sometimes a wax >>is used to spray oranges and lemons after picking, and spraying residue >>could be present too. Remove that by washing. >> >>Ed >> >> >>"Rob M" > schreef in bericht . com... >>> In regard to these millions of recipes that I have been sent they keep >>> mentioning that you should peel the orange very thinly. Would that >>> mean you use a zester? >> |
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Dandelion Woes...
Yikes. Got enough dandelions? That's a huge batch - I barely lasted
picking for a one gallon. Hang in there. This is the first year, I decided not to make dandelion wine, but instead I made oregano wine. I'll make dandelion wine again next year, after I see how my dandelion wine has aged. I might make some changes in my recipe depending how it tastes. Darlene G'town Wisconsin USA "A.J. Rawls" > wrote in message ... > Disaster :-( > > I racked into a 25L carboy, I decided at add 500ml of white grape > concentrate and grabbed the wrong bottle and poured in 500ml of Wine > Conditioner. > > I guess I better start picking again... This disheartening > > A.J. > > On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > > wrote: > > >Dandelions are finally in full bloom here in Anchorage... I started > >23L using one half whole blossoms and one half petals. > > > >I will start anothe 23L using whole blossoms only this weekend. > > > >A. J. Rawls > >Anchorage, Alaska, USA > > > >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" > > wrote: > > > >>Yep! A zester or a potatoe peeler or a knife, as long as you leave the zest > >>(the white) alone. It is bitter, and you don't want that. Just take the > >>coloured part of the skin. It contains the oil you do want. And a zester is > >>easy to use... Good thinking. But first wash with hot water. Sometimes a wax > >>is used to spray oranges and lemons after picking, and spraying residue > >>could be present too. Remove that by washing. > >> > >>Ed > >> > >> > >>"Rob M" > schreef in bericht > . com... > >>> In regard to these millions of recipes that I have been sent they keep > >>> mentioning that you should peel the orange very thinly. Would that > >>> mean you use a zester? > >> > |
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Dandelion Woes...
"A.J. Rawls" > wrote in message ... > Disaster :-( > > I racked into a 25L carboy, I decided at add 500ml of white grape > concentrate and grabbed the wrong bottle and poured in 500ml of Wine > Conditioner. I hate it when that happens. I don't know where you are, but if you are not in the USA you could try running it through a still. Home distillation in the US is horribly illegal; they will take away your house!!! Just my tuppence. Bob > I guess I better start picking again... This disheartening > > A.J. > > On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > > wrote: > > >Dandelions are finally in full bloom here in Anchorage... I started > >23L using one half whole blossoms and one half petals. > > > >I will start anothe 23L using whole blossoms only this weekend. > > > >A. J. Rawls > >Anchorage, Alaska, USA > > > >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" > > wrote: > > > >>Yep! A zester or a potatoe peeler or a knife, as long as you leave the zest > >>(the white) alone. It is bitter, and you don't want that. Just take the > >>coloured part of the skin. It contains the oil you do want. And a zester is > >>easy to use... Good thinking. But first wash with hot water. Sometimes a wax > >>is used to spray oranges and lemons after picking, and spraying residue > >>could be present too. Remove that by washing. > >> > >>Ed > >> > >> > >>"Rob M" > schreef in bericht > . com... > >>> In regard to these millions of recipes that I have been sent they keep > >>> mentioning that you should peel the orange very thinly. Would that > >>> mean you use a zester? > >> > |
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Dandelion Woes...
DON'T THROW IT AWAY (yelling very loud!) Please! Add 500 ml of white grape
concentrate anyway. Throw half a liter out if necessary. Mature that wine, and keep us informed. The only way for one of us to experience waht happens when... We would all be grateful!! Ed "A.J. Rawls" > schreef in bericht ... > Disaster :-( > > I racked into a 25L carboy, I decided at add 500ml of white grape > concentrate and grabbed the wrong bottle and poured in 500ml of Wine > Conditioner. > > I guess I better start picking again... This disheartening > > A.J. > > On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > > wrote: > > >Dandelions are finally in full bloom here in Anchorage... I started > >23L using one half whole blossoms and one half petals. > > > >I will start anothe 23L using whole blossoms only this weekend. > > > >A. J. Rawls > >Anchorage, Alaska, USA > > > >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" > > wrote: > > > >>Yep! A zester or a potatoe peeler or a knife, as long as you leave the zest > >>(the white) alone. It is bitter, and you don't want that. Just take the > >>coloured part of the skin. It contains the oil you do want. And a zester is > >>easy to use... Good thinking. But first wash with hot water. Sometimes a wax > >>is used to spray oranges and lemons after picking, and spraying residue > >>could be present too. Remove that by washing. > >> > >>Ed > >> > >> > >>"Rob M" > schreef in bericht > . com... > >>> In regard to these millions of recipes that I have been sent they keep > >>> mentioning that you should peel the orange very thinly. Would that > >>> mean you use a zester? > >> > |
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Dandelion Woes...
Okay.. I added 250ml of White Grape concentrate and it is still
fermenting. I will give it a few days and see if it continues to ferment. Iwill check specific gravity and TA tomorrow and get some baseline readings and keep a log from there. I picked 6 gallons of blossoms yesterday. Later, A.J. On Fri, 28 May 2004 18:34:54 +0200, "ed montforts" > wrote: >DON'T THROW IT AWAY (yelling very loud!) Please! Add 500 ml of white grape >concentrate anyway. Throw half a liter out if necessary. Mature that wine, >and keep us informed. The only way for one of us to experience waht happens >when... We would all be grateful!! >Ed > >"A.J. Rawls" > schreef in bericht .. . >> Disaster :-( >> >> I racked into a 25L carboy, I decided at add 500ml of white grape >> concentrate and grabbed the wrong bottle and poured in 500ml of Wine >> Conditioner. >> >> I guess I better start picking again... This disheartening >> >> A.J. >> >> On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > >> wrote: >> >> >Dandelions are finally in full bloom here in Anchorage... I started >> >23L using one half whole blossoms and one half petals. >> > >> >I will start anothe 23L using whole blossoms only this weekend. >> > >> >A. J. Rawls >> >Anchorage, Alaska, USA >> > >> >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" >> > wrote: >> > >> >>Yep! A zester or a potatoe peeler or a knife, as long as you leave the >zest >> >>(the white) alone. It is bitter, and you don't want that. Just take the >> >>coloured part of the skin. It contains the oil you do want. And a zester >is >> >>easy to use... Good thinking. But first wash with hot water. Sometimes a >wax >> >>is used to spray oranges and lemons after picking, and spraying residue >> >>could be present too. Remove that by washing. >> >> >> >>Ed >> >> >> >> >> >>"Rob M" > schreef in bericht >> . com... >> >>> In regard to these millions of recipes that I have been sent they keep >> >>> mentioning that you should peel the orange very thinly. Would that >> >>> mean you use a zester? >> >> >> > |
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Dandelion Woes...
Thanks in advance. You know, you're probably making a wonderful "vin des
dents de lion, as dandelion litteraly means. The audacious will receive their reward...... Fermenting 180 liters of elderflowerwine now... Smells great.. Dutch Ed No flowers, no bees; no leaves on the trees; no wonder, november. "A.J. Rawls" > schreef in bericht ... > Okay.. I added 250ml of White Grape concentrate and it is still > fermenting. I will give it a few days and see if it continues to > ferment. Iwill check specific gravity and TA tomorrow and get some > baseline readings and keep a log from there. I picked 6 gallons of > blossoms yesterday. > > Later, > A.J. > > On Fri, 28 May 2004 18:34:54 +0200, "ed montforts" > > wrote: > > >DON'T THROW IT AWAY (yelling very loud!) Please! Add 500 ml of white grape > >concentrate anyway. Throw half a liter out if necessary. Mature that wine, > >and keep us informed. The only way for one of us to experience waht happens > >when... We would all be grateful!! > >Ed > > > >"A.J. Rawls" > schreef in bericht > .. . > >> Disaster :-( > >> > >> I racked into a 25L carboy, I decided at add 500ml of white grape > >> concentrate and grabbed the wrong bottle and poured in 500ml of Wine > >> Conditioner. > >> > >> I guess I better start picking again... This disheartening > >> > >> A.J. > >> > >> On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > > >> wrote: > >> > >> >Dandelions are finally in full bloom here in Anchorage... I started > >> >23L using one half whole blossoms and one half petals. > >> > > >> >I will start anothe 23L using whole blossoms only this weekend. > >> > > >> >A. J. Rawls > >> >Anchorage, Alaska, USA > >> > > >> >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" > >> > wrote: > >> > > >> >>Yep! A zester or a potatoe peeler or a knife, as long as you leave the > >zest > >> >>(the white) alone. It is bitter, and you don't want that. Just take the > >> >>coloured part of the skin. It contains the oil you do want. And a zester > >is > >> >>easy to use... Good thinking. But first wash with hot water. Sometimes a > >wax > >> >>is used to spray oranges and lemons after picking, and spraying residue > >> >>could be present too. Remove that by washing. > >> >> > >> >>Ed > >> >> > >> >> > >> >>"Rob M" > schreef in bericht > >> . com... > >> >>> In regard to these millions of recipes that I have been sent they keep > >> >>> mentioning that you should peel the orange very thinly. Would that > >> >>> mean you use a zester? > >> >> > >> > > > |
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Dandelion Woes...
> Next year, pick and freeze and then make when you have the time.
Are there any issues with freezing dandelion petals or just throw them in an old margarine container and into the freezer? Don |
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Dandelion Woes...
The batch of wine that I added the stabilizer to is still fermenting
briskly... Maybe all will work out. I started another one gallon batch and two three gallon batches. My. Kids like Dandelion and it takes a couple of years of aging. I want to try Fireweed... I see Fireweed Jelly all over the place here. I guess I need to find out how Jelly is made and develop a recipe from there. Anybody have a Fireweed Wine or Fireweed Jelly recipe? Later, A.J. Rawls Anchorage, Alaska, USA On Fri, 28 May 2004 06:41:19 -0500, "Dar V" > wrote: >Yikes. Got enough dandelions? That's a huge batch - I barely lasted >picking for a one gallon. Hang in there. This is the first year, I decided >not to make dandelion wine, but instead I made oregano wine. I'll make >dandelion wine again next year, after I see how my dandelion wine has aged. >I might make some changes in my recipe depending how it tastes. >Darlene >G'town Wisconsin >USA > >"A.J. Rawls" > wrote in message .. . >> Disaster :-( >> >> I racked into a 25L carboy, I decided at add 500ml of white grape >> concentrate and grabbed the wrong bottle and poured in 500ml of Wine >> Conditioner. >> >> I guess I better start picking again... This disheartening >> >> A.J. >> >> On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > >> wrote: >> >> >Dandelions are finally in full bloom here in Anchorage... I started >> >23L using one half whole blossoms and one half petals. >> > >> >I will start anothe 23L using whole blossoms only this weekend. >> > >> >A. J. Rawls >> >Anchorage, Alaska, USA >> > >> >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" >> > wrote: >> > >> >>Yep! A zester or a potatoe peeler or a knife, as long as you leave the >zest >> >>(the white) alone. It is bitter, and you don't want that. Just take the >> >>coloured part of the skin. It contains the oil you do want. And a zester >is >> >>easy to use... Good thinking. But first wash with hot water. Sometimes a >wax >> >>is used to spray oranges and lemons after picking, and spraying residue >> >>could be present too. Remove that by washing. >> >> >> >>Ed >> >> >> >> >> >>"Rob M" > schreef in bericht >> . com... >> >>> In regard to these millions of recipes that I have been sent they keep >> >>> mentioning that you should peel the orange very thinly. Would that >> >>> mean you use a zester? >> >> >> > |
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Dandelion Woes...
I put them in Zip Lock bags
A.J. On 1 Jun 2004 07:54:28 -0700, (Don S) wrote: >> Next year, pick and freeze and then make when you have the time. > >Are there any issues with freezing dandelion petals or just throw >them in an old margarine container and into the freezer? > >Don |
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The batch that I added stabilizer to stuck at S.G. 1.010. It tastes
just fine, just too sweet. It did not fall clear at all, so I am going to fine with Super-Kleer. I bottled the one gallon jug of the same batch that escaped the stabilizer today... It fell brilliantly clear and is at S.G. 0.994. Does anyone have any ideas for making a Fireweed Blossom Table Wine? Later, A. J. Anchorage, Alaska, USA A. J. Rawls wrote: > The batch of wine that I added the stabilizer to is still fermenting > briskly... Maybe all will work out. I started another one gallon > batch and two three gallon batches. My. Kids like Dandelion and it > takes a couple of years of aging. > > I want to try Fireweed... I see Fireweed Jelly all over the place > here. I guess I need to find out how Jelly is made and develop a > recipe from there. > > Anybody have a Fireweed Wine or Fireweed Jelly recipe? > > Later, > A.J. Rawls > Anchorage, Alaska, USA > > > On Fri, 28 May 2004 06:41:19 -0500, "Dar V" > wrote: > > >Yikes. Got enough dandelions? That's a huge batch - I barely lasted > >picking for a one gallon. Hang in there. This is the first year, I decided > >not to make dandelion wine, but instead I made oregano wine. I'll make > >dandelion wine again next year, after I see how my dandelion wine has aged. > >I might make some changes in my recipe depending how it tastes. > >Darlene > >G'town Wisconsin > >USA > > > >"A.J. Rawls" > wrote in message > .. . > >> Disaster :-( > >> > >> I racked into a 25L carboy, I decided at add 500ml of white grape > >> concentrate and grabbed the wrong bottle and poured in 500ml of Wine > >> Conditioner. > >> > >> I guess I better start picking again... This disheartening > >> > >> A.J. > >> > >> On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > > >> wrote: > >> > >> >Dandelions are finally in full bloom here in Anchorage... I started > >> >23L using one half whole blossoms and one half petals. > >> > > >> >I will start anothe 23L using whole blossoms only this weekend. > >> > > >> >A. J. Rawls > >> >Anchorage, Alaska, USA > >> > > >> >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" > >> > wrote: > >> > > >> >>Yep! A zester or a potatoe peeler or a knife, as long as you leave the > >zest > >> >>(the white) alone. It is bitter, and you don't want that. Just take the > >> >>coloured part of the skin. It contains the oil you do want. And a zester > >is > >> >>easy to use... Good thinking. But first wash with hot water. Sometimes a > >wax > >> >>is used to spray oranges and lemons after picking, and spraying residue > >> >>could be present too. Remove that by washing. > >> >> > >> >>Ed > >> >> > >> >> > >> >>"Rob M" > schreef in bericht > >> . com... > >> >>> In regard to these millions of recipes that I have been sent they keep > >> >>> mentioning that you should peel the orange very thinly. Would that > >> >>> mean you use a zester? > >> >> > >> > > |
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The batch that I added stabilizer to stuck at S.G. 1.010. It tastes
just fine, just too sweet. It did not fall clear at all, so I am going to fine with Super-Kleer. I bottled the one gallon jug of the same batch that escaped the stabilizer today... It fell brilliantly clear and is at S.G. 0.994. Does anyone have any ideas for making a Fireweed Blossom Table Wine? Later, A. J. Anchorage, Alaska, USA A. J. Rawls wrote: > The batch of wine that I added the stabilizer to is still fermenting > briskly... Maybe all will work out. I started another one gallon > batch and two three gallon batches. My. Kids like Dandelion and it > takes a couple of years of aging. > > I want to try Fireweed... I see Fireweed Jelly all over the place > here. I guess I need to find out how Jelly is made and develop a > recipe from there. > > Anybody have a Fireweed Wine or Fireweed Jelly recipe? > > Later, > A.J. Rawls > Anchorage, Alaska, USA > > > On Fri, 28 May 2004 06:41:19 -0500, "Dar V" > wrote: > > >Yikes. Got enough dandelions? That's a huge batch - I barely lasted > >picking for a one gallon. Hang in there. This is the first year, I decided > >not to make dandelion wine, but instead I made oregano wine. I'll make > >dandelion wine again next year, after I see how my dandelion wine has aged. > >I might make some changes in my recipe depending how it tastes. > >Darlene > >G'town Wisconsin > >USA > > > >"A.J. Rawls" > wrote in message > .. . > >> Disaster :-( > >> > >> I racked into a 25L carboy, I decided at add 500ml of white grape > >> concentrate and grabbed the wrong bottle and poured in 500ml of Wine > >> Conditioner. > >> > >> I guess I better start picking again... This disheartening > >> > >> A.J. > >> > >> On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > > >> wrote: > >> > >> >Dandelions are finally in full bloom here in Anchorage... I started > >> >23L using one half whole blossoms and one half petals. > >> > > >> >I will start anothe 23L using whole blossoms only this weekend. > >> > > >> >A. J. Rawls > >> >Anchorage, Alaska, USA > >> > > >> >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" > >> > wrote: > >> > > >> >>Yep! A zester or a potatoe peeler or a knife, as long as you leave the > >zest > >> >>(the white) alone. It is bitter, and you don't want that. Just take the > >> >>coloured part of the skin. It contains the oil you do want. And a zester > >is > >> >>easy to use... Good thinking. But first wash with hot water. Sometimes a > >wax > >> >>is used to spray oranges and lemons after picking, and spraying residue > >> >>could be present too. Remove that by washing. > >> >> > >> >>Ed > >> >> > >> >> > >> >>"Rob M" > schreef in bericht > >> . com... > >> >>> In regard to these millions of recipes that I have been sent they keep > >> >>> mentioning that you should peel the orange very thinly. Would that > >> >>> mean you use a zester? > >> >> > >> > > |
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Stabilizer is intended to prevent fermentation from restarting. It is not
intended for use with ongoing fermentations. You would certainly run the risk of sticking a ferment if you added it. There is probably nothing you can do at this point. Ray > wrote in message ups.com... > The batch that I added stabilizer to stuck at S.G. 1.010. It tastes > just fine, just too sweet. It did not fall clear at all, so I am going > to fine with Super-Kleer. > > I bottled the one gallon jug of the same batch that escaped the > stabilizer today... It fell brilliantly clear and is at S.G. 0.994. > > Does anyone have any ideas for making a Fireweed Blossom Table Wine? > > Later, > A. J. > Anchorage, Alaska, USA > > > A. J. Rawls wrote: >> The batch of wine that I added the stabilizer to is still fermenting >> briskly... Maybe all will work out. I started another one gallon >> batch and two three gallon batches. My. Kids like Dandelion and it >> takes a couple of years of aging. >> >> I want to try Fireweed... I see Fireweed Jelly all over the place >> here. I guess I need to find out how Jelly is made and develop a >> recipe from there. >> >> Anybody have a Fireweed Wine or Fireweed Jelly recipe? >> >> Later, >> A.J. Rawls >> Anchorage, Alaska, USA >> >> >> On Fri, 28 May 2004 06:41:19 -0500, "Dar V" > wrote: >> >> >Yikes. Got enough dandelions? That's a huge batch - I barely > lasted >> >picking for a one gallon. Hang in there. This is the first year, I > decided >> >not to make dandelion wine, but instead I made oregano wine. I'll > make >> >dandelion wine again next year, after I see how my dandelion wine > has aged. >> >I might make some changes in my recipe depending how it tastes. >> >Darlene >> >G'town Wisconsin >> >USA >> > >> >"A.J. Rawls" > wrote in message >> .. . >> >> Disaster :-( >> >> >> >> I racked into a 25L carboy, I decided at add 500ml of white grape >> >> concentrate and grabbed the wrong bottle and poured in 500ml of > Wine >> >> Conditioner. >> >> >> >> I guess I better start picking again... This disheartening >> >> >> >> A.J. >> >> >> >> On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > >> >> wrote: >> >> >> >> >Dandelions are finally in full bloom here in Anchorage... I > started >> >> >23L using one half whole blossoms and one half petals. >> >> > >> >> >I will start anothe 23L using whole blossoms only this weekend. >> >> > >> >> >A. J. Rawls >> >> >Anchorage, Alaska, USA >> >> > >> >> >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" >> >> > wrote: >> >> > >> >> >>Yep! A zester or a potatoe peeler or a knife, as long as you > leave the >> >zest >> >> >>(the white) alone. It is bitter, and you don't want that. Just > take the >> >> >>coloured part of the skin. It contains the oil you do want. And > a zester >> >is >> >> >>easy to use... Good thinking. But first wash with hot water. > Sometimes a >> >wax >> >> >>is used to spray oranges and lemons after picking, and spraying > residue >> >> >>could be present too. Remove that by washing. >> >> >> >> >> >>Ed >> >> >> >> >> >> >> >> >>"Rob M" > schreef in bericht >> >> . com... >> >> >>> In regard to these millions of recipes that I have been sent > they keep >> >> >>> mentioning that you should peel the orange very thinly. Would > that >> >> >>> mean you use a zester? >> >> >> >> >> >> > > |
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> wrote in message ups.com... > The batch that I added stabilizer to stuck at S.G. 1.010. It tastes > just fine, just too sweet. It did not fall clear at all, so I am going > to fine with Super-Kleer. > > I bottled the one gallon jug of the same batch that escaped the > stabilizer today... It fell brilliantly clear and is at S.G. 0.994. > > Does anyone have any ideas for making a Fireweed Blossom Table Wine? I read years ago that this is an absolutely HORRIBLE wine. And the author has a stomach like a goat, or a US Marine....... > > Later, > A. J. > Anchorage, Alaska, USA > > > A. J. Rawls wrote: > > The batch of wine that I added the stabilizer to is still fermenting > > briskly... Maybe all will work out. I started another one gallon > > batch and two three gallon batches. My. Kids like Dandelion and it > > takes a couple of years of aging. > > > > I want to try Fireweed... I see Fireweed Jelly all over the place > > here. I guess I need to find out how Jelly is made and develop a > > recipe from there. > > > > Anybody have a Fireweed Wine or Fireweed Jelly recipe? > > > > Later, > > A.J. Rawls > > Anchorage, Alaska, USA > > > > > > On Fri, 28 May 2004 06:41:19 -0500, "Dar V" > wrote: > > > > >Yikes. Got enough dandelions? That's a huge batch - I barely > lasted > > >picking for a one gallon. Hang in there. This is the first year, I > decided > > >not to make dandelion wine, but instead I made oregano wine. I'll > make > > >dandelion wine again next year, after I see how my dandelion wine > has aged. > > >I might make some changes in my recipe depending how it tastes. > > >Darlene > > >G'town Wisconsin > > >USA > > > > > >"A.J. Rawls" > wrote in message > > .. . > > >> Disaster :-( > > >> > > >> I racked into a 25L carboy, I decided at add 500ml of white grape > > >> concentrate and grabbed the wrong bottle and poured in 500ml of > Wine > > >> Conditioner. > > >> > > >> I guess I better start picking again... This disheartening > > >> > > >> A.J. > > >> > > >> On Thu, 27 May 2004 16:53:01 -0800, A.J. Rawls > > > >> wrote: > > >> > > >> >Dandelions are finally in full bloom here in Anchorage... I > started > > >> >23L using one half whole blossoms and one half petals. > > >> > > > >> >I will start anothe 23L using whole blossoms only this weekend. > > >> > > > >> >A. J. Rawls > > >> >Anchorage, Alaska, USA > > >> > > > >> >On Mon, 17 May 2004 09:33:10 +0200, "ed montforts" > > >> > wrote: > > >> > > > >> >>Yep! A zester or a potatoe peeler or a knife, as long as you > leave the > > >zest > > >> >>(the white) alone. It is bitter, and you don't want that. Just > take the > > >> >>coloured part of the skin. It contains the oil you do want. And > a zester > > >is > > >> >>easy to use... Good thinking. But first wash with hot water. > Sometimes a > > >wax > > >> >>is used to spray oranges and lemons after picking, and spraying > residue > > >> >>could be present too. Remove that by washing. > > >> >> > > >> >>Ed > > >> >> > > >> >> > > >> >>"Rob M" > schreef in bericht > > >> . com... > > >> >>> In regard to these millions of recipes that I have been sent > they keep > > >> >>> mentioning that you should peel the orange very thinly. Would > that > > >> >>> mean you use a zester? > > >> >> > > >> > > > > |
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Dandelions are in full bloom here in Anchorage.. I picked a 5 gallon
bucket of blossoms today... Time to start the 2005 batch... I will be more careful this year. A.J. |
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