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I picked 6 gallons of dandelions last night...rough. And I was looking on Jack Keller’s website for a recipe. The recipe he has posted does not mention anything about adding acid. Do you think he did not put that in because it is obvious or because it should not be used? This is the first flower wine that I have ever made so I am not sure how it differs from fruit.
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Unless you test the acid, I would follow his recipe verbatim.REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !" -
I think it highly unlikely that Mr. Keller will have missed anything
I would pretty much follow the recipe as posted by Jack Keller...you won't go far wrong.
but the only way to be sure what the acid content is, is buy an acid test kit......
regards
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
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acid in Dandelion wine
You have missed something at Jack's website. If you scroll to the bottom there is a special section on Dandelion wine - 30 recipes in all! All of them call for acid but in the form of citrus fruit, particulary lemons and oranges. Follow this link:
Also, Terry Garey's book on the Joy of Home Winemaking has one dandelion wine recipe that calls for 3 tsp. of acid blend per gallon.
Please go back and check you'll see it's there.
PaulComment
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