Saturday, June 16, 2012

Dandelion Wine Part 3

Back to the dandelion wine making! (You can see part 1 here, and part 2 here.)
So, after straining the blossoms, adding 20 pounds of sugar, the juice and rind of 20 lemons and 20 oranges, and our stale bread with yeast, our wine has been happily fermenting away for the past 2 and a half weeks. Now it was time to strain it and put it in a carboy.

The wine looks kinda gross here, but it sure smelled good!
 We strained off the big chunks and then poured it through a fine mesh to strain it further.
 Look at that gold!
 Syphoning the wine into a carboy. It looks so mad-scientist-ish.
 And there we have it in the carboy to ferment further. We tested it again with the hydrometer and we figure it has an alcohol level of about 5%. That should increase with a bit more fermentation.
It has been a fun process so far and I look forward to our wine and cheese tasting a year from now! I know someone who is going to be making rhubarb wine for the event. Doesn't that sound good?

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