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My parsnip wine goes into the demijohn tonight! goodness I really dont hold out much hope for this one.....still I will give it a jolly good chance.
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Oh ye of little faith!Originally posted by Headfry View Post
I bet it will be fine. Mine's in the demijohn now and sitting upstairs looking sort of yellow. I have no doubt that it will turn out ok, though.
Try to remember to take the SG reading when you put in in the dj, then you will be able to prove to yourself that it has actually done something (assuming you took an SG reading to start with)Comment
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Thanks for the tip Hazel.....will do!Comment
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Must get the dandelion progressed! I picked the flowers, added the oranges, hot water and sugar, and forgot to do anything else! Time to see whether the sugar is as dissolved as I thought, and add yeast etc. Friday it gets strained and put in demijohn!Flowers come in too many colours to see the world in black-and-white.Comment
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Wine (paint stripper) went into the demijohn last night as planned - smelt just like paint stripper, oddly it reached the right mark on the hydrometer and tasted way, way better than expected - almost nice, yes in fact almost very nice- had to keep checking of course (rude not to I thought) ......just hope it looses the milky yellow look - its really not a great look!
Going to start some rhubarb next!!!!
Hilary B - Dandelion sounds great....is it difficult to make and do you need vast fields of dandelions?Last edited by Headfry; 14-04-2011, 09:04 AM.Comment
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Told ya!Originally posted by Headfry View Post
You've just got to wait for it to settle for a couple of months now - then the challenge is to keep it in the bottles for another 6 months or so for it to mature/mellow.Comment
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Thanks Hazel.... When we first smelt it I thought
followed by - sink! I then remembered what you had said! 
Sat waiting now.......twiddles thumbs, and polishes wine glasses???
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The good news is that even though the parsnip wine really does want to be left for the best part of a year before swigging, if you're planning a batch or two of rhubarb, it can be bottled within 3 months, and will be pretty good anytime after.Originally posted by Headfry View PostSat waiting now.......twiddles thumbs, and polishes wine glasses???
And it's easy peasy to make - non of that scrubbing and boiling nonsense.Comment
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Goodness that's a relief! shhhhhh -I peeled mine!!!!!
Going to try that chalk stuff in my wine - was given a recipe from local brew shop ......hang on a sec.....
as HF trys to find www.
Homebrew Rhubarb Wine Making Guide
Hope that works?Last edited by Headfry; 14-04-2011, 12:49 PM.Comment
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Aha - yes, I can see where the precipitated chalk comes in now - although none of my rhubarb wines have had it added, and I don't think that they are the worse for it. Perhaps it's because I tend to use rhubarb from early in the season which is less acid? Don't know.
My recipe is roughly the same (but a bit less of a faff) - wash and chop 3lb rhubarb and put in a bucket iwth 2 3/4 lb sugar and leave overnight to dissolve. Rinse through with a gallon of water (bit at a time slosh it round, drain through a seive into another bucket*) - add concentrate, yeast, nutrient & a tsp of pectolase, give it a stir and leave it in the bucket to go bananas for a few days, then when it calms down a bit transfer to a dj and let it ferment out.
*eat the rhubarb afterwards!Comment
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hmmmmm that sound much more easy.....
I am not sure which to follow. Might do both as a back to back test??
We have soooo much rhubarb......Comment
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The recipe I use is based on one of the 2 in CJJ Berry's book. We went picking in a field with masses of dandelions, but we only went about 20 ft from the gate, and when we left with the picked dandelions, it wasn't at all obvious where we had been picking! If you have a garden which looks very dandeliony, it may well be enough for a gallon.Originally posted by Headfry View Post
The tedious bit is separating the yellow part from the green 'base' of each flower. I'm pretty practised, and it took me nearly an hour to do enough for a gallon.
You need:
6 pints of dandelions (the yellow bits, but no need to be too fussy, and just 'shaken down' into the measurung jug)
2 large oranges, zest and juice (I peel the zest off with a potato peeler)
2½- 3lb sugar (to taste)
Yeast and nutrient.
Water to make a gallon.
Put the flowers and orange zest into a very big saucepan, add 5-6 pints hot water and bring to the boil, boil for at least 5 mins (10 is better).
Put sugar and orange juice in a fermenting bucket, pour the hot dandelion mixture over and stir to dissolve sugar. Once dissolved, add another 2 pints of cold water, allow to cool then add yeast and nutrient.
Leave in the bucket for 5 days, then strain and put in demijohn, topping up with water if necessary.
From there on it's the same as any other wine. If you start it in April (the usual time for dandelions to be at their best) it will be ready to drink by Christmas.
It is one of my favourites.Flowers come in too many colours to see the world in black-and-white.Comment
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I've made dandelion for the past 3 years - we have enough in our lawn to make enough for 2 demijohns.
It is an acquired taste, mainly only enjoyed my me in the family ( I am a bit of an 'I made it so I'll drink it' sort of gal lol).
It tastes in my opinion, much like martini and is lovely mixed with lemonade. It also makes lovely punch - with fruit juice and lemonade added.
If you make dandelion with raisin it gives a whole new flavour, much heavier to drink.Comment
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Hi Gals! Well I have a Rhubarb wine on the go (soooo much rhubarb its untrue) and I'm following a recipe a few posts down (quick nice wine). This is my very first go - it says ferment until clear...? Its stopped bubbling but I wouldn't say its "Clear"... (Cant see through it)! Am I missing something. I looked at some other recipes and the say to use pectalose...
what to do next - or does it just need to be left alone in its demijohn for a bit longer...???
Thanks
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