Brilliant to have you back Davin and James too 😀 hope your business is going well and thank you for your uploads looking forward to more happy brewing tales chin chin 🍻
Great in-depth video, I found it very interesting. I've just done a very basic 36 pints of nettle beer, hopefully it goes well. Thank you for showing us all. Hope you enjoy drinking it your Dandelion wine!!!. John.
I love this wine and this is exactly the procedure I always follow! This year however, I tried something new in one of my two gallons (4.5L not the American gallon)...I added 2L of store bought orange juice...and that one ended being even better and more beautiful looking, so highly recommend it! I noticed you made yours on April 22nd. I made mine 8 days later on April 30th. Already bottled it, on July 20th, because it was crystal clear, back-sweetened it with honey since you're right, it does have kind of a honey aroma and even taste. Opened up first two bottles, one of each type a week ago or so and they're fabulous!! The one mixed with orange juice, slightly better. Have you ever brewed a rose petal wine? If not...do it? I did it this year, got 4 bottles of beautiful rosé and it's immediately become one of my top 3 wines/meads ever!! 😄
Great video - thanks. Over the years I've tried both hotwater and coldwater extraction methods, and in my opinion coldwater is better suited to Dandelion Wine. I would add all the ingredients (except for the yeast) to six pints/3 litres of cold water PLUS one Campden tablet. After 24 hours I then add an activated yeast culture and ferment on the flowers for four days, before straining off into a jar. If you've got plenty of dandelion flowers, why not try both methods and see which one you prefer?
Might give this a go as it looks pretty straight forward plus i live next to farm with loads of fields , so id best get picking lol , thank for the video 🍷😊
Legend mate. Love your videos. Really inspiring and jam packed with much needed information. I was just wondering about a dandelion wine and saw your video! 👌
Nice video! I make a fresh batch of dandelion mead every year. Pretty much the same recipe, except that I use honey from a local beekeeper instead of sugar. Some times I like to mix things up and I add other flowers as well, like clover, elderflowers or chamomile. I also like to vary the citrus fruit I add. Last year I used 50% oranges (zest and juice) and 50% lemons (zest and juice). Ot turned out so good it didn’t make the 1-year mark because my daughter’s boyfriend liked it so much. That means this year’s batch will be doubled… and a few bottles are getting corked and hidden away. I’m going to oak it post-fermentation using medium toast French oak chips to add a bit of tannin so it keeps longer. I also always add yeast nutrient (organic) to make sure fermentation doesn’t stall and is as clean as possible, it reduces off-flavours that then don’t need to age out. My dandelion mead gets back sweetened and bulk-pasteurised. Once the honey haze settles out, it gets bottled. Chilled it tastes more on the dry side and at room temperature it’s more on the sweet side. Best of both worlds! 😊
Hey there, your comment helped a lot! I am making my very first batch of dandelion mead and im thinking i want to make it out of both honey and sugar, as well as orange and lemon. I am nervous but I will see my results 9 months from now. Any tips you recommend for making my first batch of dandelion wine?
@@yomomzahookah - Pretty much exactly as with making dandelion mead. If there are certain herbs, spices or fruit flavours you like, consider adding them. For spices I’d recommend secondary though. Easier to control the level of extraction. Both dandelion mead and dandelion wine are absolutely delicious IMHO. Just… go for it. 😊
I have just recently subscribed to your channel, I have your sloe wine recipe on in the mould phase currently 😬😂, my question is how do you feel about doing a pumpkin wine recipe as it's that time of year? 😉
Hi. Thanks for subscribing. Pumpkin, have to say, it’s not something i like. Ive tried pumpkin beer and i just dont think it works well with the uk flavour pallet that we are used to.
Really missing your videos.your the only source that I understand clear and to the Point,Quick question I've just kegged a Belgium Heffe from a Cooper's kit. primed it with sugar,how long to leave in a warm room?
@@wombatcom Hi, it's usually fruit that floats to the top and so you want to infuse all their flavours and get the ones that are being held out of the liquid. Weirdly, not all fruit does this and ideally you wouldnt lift the lid to do this as you dont want to introduce anything that could spoil the wine, so only do it when really necesscary.
Hi. No need to wash as you are wanting all that pollen and nectar. Im sure you can find a lot of dandelions in places away from unwanted ingredients ;) But if you want, yes you can wash them in cold water first.
Brilliant to have you back Davin and James too 😀 hope your business is going well and thank you for your uploads looking forward to more happy brewing tales chin chin 🍻
Great in-depth video, I found it very interesting.
I've just done a very basic 36 pints of nettle beer, hopefully it goes well.
Thank you for showing us all.
Hope you enjoy drinking it your Dandelion wine!!!.
John.
I love this wine and this is exactly the procedure I always follow! This year however, I tried something new in one of my two gallons (4.5L not the American gallon)...I added 2L of store bought orange juice...and that one ended being even better and more beautiful looking, so highly recommend it!
I noticed you made yours on April 22nd. I made mine 8 days later on April 30th. Already bottled it, on July 20th, because it was crystal clear, back-sweetened it with honey since you're right, it does have kind of a honey aroma and even taste.
Opened up first two bottles, one of each type a week ago or so and they're fabulous!! The one mixed with orange juice, slightly better.
Have you ever brewed a rose petal wine? If not...do it? I did it this year, got 4 bottles of beautiful rosé and it's immediately become one of my top 3 wines/meads ever!! 😄
Great video - thanks.
Over the years I've tried both hotwater and coldwater extraction methods, and in my opinion coldwater is better suited to Dandelion Wine.
I would add all the ingredients (except for the yeast) to six pints/3 litres of cold water PLUS one Campden tablet.
After 24 hours I then add an activated yeast culture and ferment on the flowers for four days, before straining off into a jar.
If you've got plenty of dandelion flowers, why not try both methods and see which one you prefer?
Might give this a go as it looks pretty straight forward plus i live next to farm with loads of fields , so id best get picking lol , thank for the video 🍷😊
Legend mate. Love your videos. Really inspiring and jam packed with much needed information. I was just wondering about a dandelion wine and saw your video! 👌
Cheers!
Nice video! I make a fresh batch of dandelion mead every year. Pretty much the same recipe, except that I use honey from a local beekeeper instead of sugar. Some times I like to mix things up and I add other flowers as well, like clover, elderflowers or chamomile. I also like to vary the citrus fruit I add. Last year I used 50% oranges (zest and juice) and 50% lemons (zest and juice). Ot turned out so good it didn’t make the 1-year mark because my daughter’s boyfriend liked it so much. That means this year’s batch will be doubled… and a few bottles are getting corked and hidden away. I’m going to oak it post-fermentation using medium toast French oak chips to add a bit of tannin so it keeps longer. I also always add yeast nutrient (organic) to make sure fermentation doesn’t stall and is as clean as possible, it reduces off-flavours that then don’t need to age out. My dandelion mead gets back sweetened and bulk-pasteurised. Once the honey haze settles out, it gets bottled. Chilled it tastes more on the dry side and at room temperature it’s more on the sweet side. Best of both worlds! 😊
Awesome. Some great tips there! Happy brewing…
Hey there, your comment helped a lot! I am making my very first batch of dandelion mead and im thinking i want to make it out of both honey and sugar, as well as orange and lemon. I am nervous but I will see my results 9 months from now. Any tips you recommend for making my first batch of dandelion wine?
@@yomomzahookah - Pretty much exactly as with making dandelion mead. If there are certain herbs, spices or fruit flavours you like, consider adding them. For spices I’d recommend secondary though. Easier to control the level of extraction.
Both dandelion mead and dandelion wine are absolutely delicious IMHO. Just… go for it. 😊
I look forward to seeing how it turns out in six months. Nice one!
So do we!
Welcome back davin
Second part anytime? Veryy intrigued..😢
I have just recently subscribed to your channel, I have your sloe wine recipe on in the mould phase currently 😬😂, my question is how do you feel about doing a pumpkin wine recipe as it's that time of year? 😉
Hi. Thanks for subscribing. Pumpkin, have to say, it’s not something i like. Ive tried pumpkin beer and i just dont think it works well with the uk flavour pallet that we are used to.
Really missing your videos.your the only source that I understand clear and to the Point,Quick question I've just kegged a Belgium Heffe from a Cooper's kit. primed it with sugar,how long to leave in a warm room?
Hi and thanks for the kind comments.
Re-the beer kit, Ideally 48 hours plus and then somewhere cool around 15°C for another couple of weeks
@@Brewbitz Thanks ,Clear and to the point ,perfect !
Will you do a video on the stages of how and when to add camden tablets in the process, thanks.
Will do.
@@Brewbitz thanks very much.
where you been!? and what are you doing with the nails! hope you have more video's soon. dandelion wine is wonderful.
We are back. And the nails are showing a gesture of support to those in Ukraine.
Hi, during primary fermentation did you stir everyday? Thanks!
No. There is generally no need, except with some wines where you ferment on the fruit.
@@Brewbitz What fruit needs fermenting? Plums for example? Sorry for the questions! Thank you
@@wombatcom Hi, it's usually fruit that floats to the top and so you want to infuse all their flavours and get the ones that are being held out of the liquid. Weirdly, not all fruit does this and ideally you wouldnt lift the lid to do this as you dont want to introduce anything that could spoil the wine, so only do it when really necesscary.
@@Brewbitz Thanks for your help!
Don’t you need to wash the dandelions first? Think about the dogs and other animals that fertilize these plants.
Hi. No need to wash as you are wanting all that pollen and nectar.
Im sure you can find a lot of dandelions in places away from unwanted ingredients ;)
But if you want, yes you can wash them in cold water first.