Wine update

The dandelion wine is going on day 2 of fermentation. Here is what i'v done since the last time you saw this.

Sanitized a pot and stirring spoon with 1 tbsp bleach per gallon ( sit 20 min) and rinsed.

I poured the petal mix into the pot and turned the stove to high. While that was heating up i mixed 6lbs (12 cups) sugar into it when it was nice and hot. And peeled 6 lemon's  and 3 oranges. No pith just the nice rind. And added that to the pot. ( please forgive me for the dirty stove i had a boil over lol)

Then i boiled it for 1 hr giver take.

While that was boiling i took the time to clean and sanitize the fermenting bucket. That also got bleach soak then a thuro rinse.

I dumped the mix ( now called a must) in the now clean bucket and covered with a clean dish towel. It was 11 pm and i had to work the next day so i left it on the counter to cool down to about 70-80 deg. The next morning i took some warm water and added a pinch of sugar and the yeast ( used Montrachet) after about 15 min i pitched the yeast into the must and gave it a stir with a sanitized spoon. Also added some yeast nutrient. ( i rinse it after each use and let it soak in sanitizing solution) covered with the towel and went to work.

Stir 2-3 times a day to keep the top of the must from drying and to let air in for the yeast. Tomorrow ill filter and rack into a carboy and seal with a air lock and bung. And let it sit for a while ( ~ 1 month) to let the lees settle.


And if all That goes right  ill rack my Skeeter pee ( hard lemonade) and add some different flavors.

I have Blue berry pomegranate, Kiwi strawberry , Cranberry razz, Berry blend and Cherry pomegranate. I haven't made any other than the blueberry pom before. These all seem promising !

Ill update the blog with pics soon on this .....