toilet paper substitute

[book...@yahoo.com]

Perhaps a delicate subject for timmies, but survivors should consider
what options are going to be there.

A first choice would probably be regular toilet tissue, or maybe
Kleenex in those small pocket packets.

Next best is ?

How about leaves and such from nature's bounty?

Well, going back in time and other places, long ago and far away, what
did they do? In Middle East and such cultures they commonly would use
a wood scraper and their hand. Never the right hand, because that's
the hand to use when sharing a common bowl of food.

In the military, they would deliberately short us on toilet paper in
the barracks, so it became necessary for improvisation, as in the
field. Most of us figured out that using your hand with the water in
the toilet bowl was better than doing without. So I would do this
again in the field, trying to have water handy (water handy, you get
it?).

Now in the 21st century maybe the survivalist with a BOB and canteen
can easily manage this in a regular way. My way would be to use
something like a piece of wood, then water. If this doesn't seem to
work out well because the wood just smears instead of remove, then I
can use a wet sponge I keep in a freezer bag for this purpose. If you
use your hand, too, probably a good idea to wash your hands after, so
I keep a small bottle of detergent or soap for this.

Oh, yes, it's a good idea to dig a cat hole to deposit your do-do, and
cover it up. Can use your trench shovel for this. bookburn

[Winston_Smith]

I've read several times that a primitive diet of plants, many eaten
raw, and lean meat meant the primitive people experienced very little,
ahhh, residue around the exit orifice. Minimal cleaning needed.
Adding processed and fatty foods to the "civilized" diet changed all
that.

[de...@dudu.org]

On Sun, 27 May 2012 17:16:02 -0800, book...@yahoo.com wrote:

>Perhaps a delicate subject for timmies, but survivors should consider
>what options are going to be there.
>
>A first choice would probably be regular toilet tissue, or maybe
>Kleenex in those small pocket packets.
>
>Next best is ?
>
>How about leaves and such from nature's bounty?

This stuff has leaves like velvet. Also an herbal remedy for a number
of skin and lung congestion problems.

https://en.wikipedia.org/wiki/Verbascum_thapsus

[Stormin Mormon]

There was a detailed list of someone who tried various techniques. This
isn't it. I'll post when I find it.

http://www.poopreport.com/

Christopher A. Young
Learn more about Jesus
www.lds.org
.

<book...@yahoo.com> wrote in message
news:2hj5s7p7vk7df0i6u...@4ax.com...

[Stormin Mormon]

The subject has been considered, on this web page:
http://www.offthegridnews.com/2010/07/18/what-will-you-do-when-the-tp-is-gone/
http://uc8.net/l/m8nw832qj2fc/w2xdsfbhmg/

(the two links go to the same page)

Christopher A. Young
Learn more about Jesus
www.lds.org
.

<book...@yahoo.com> wrote in message
news:2hj5s7p7vk7df0i6u...@4ax.com...

[Stormin Mormon]

I'm glad someone except me is posting a survival
related topic, instead of the usual bickering.

Thank you.

Christopher A. Young
Learn more about Jesus
www.lds.org
.

<book...@yahoo.com> wrote in message
news:2hj5s7p7vk7df0i6u...@4ax.com...

[Winston_Smith]

On Sun, 27 May 2012 22:42:29 -0400, "Stormin Mormon" wrote:

>I'm glad someone except me is posting a survival
>related topic, instead of the usual bickering.

Snicker

[rbowman]

book...@yahoo.com wrote:

> Oh, yes, it's a good idea to dig a cat hole to deposit your do-do, and
> cover it up. Can use your trench shovel for this.

I haven't checked the prevailing winds lately, but the last I noticed the
recommendation was not to bury it since something was just going to dig it
up anyway. That would apply if you were just passing through, of course. An
e-tool would be a little overkill if you were on the move too.

[misanthrope]

On 5/27/2012 8:34 PM, Winston_Smith wrote:
> On Sun, 27 May 2012 17:16:02 -0800, book...@yahoo.com wrote:
>

...

If your staples are rice and beans, wouldn't you want to make sure you
have TP??

[book...@yahoo.com]

On Sun, 27 May 2012 20:57:35 -0600, rbowman <bow...@montana.com>
wrote:

The trenching tool? Well, if you got it, used it, I suppose.
Otherwise you can dig with your boot or a piece of wood.
The shovel is useful in several ways besides digging a hole; like, you
can make a pick out of it by adjusting the tightening ring. Can use
it to pound in tent stakes. Can clean out your fire pit. I even saw
a Russian special forces guy throw one with lethal effect.

As to not digging a toilet hole, it would be a good idea if you have a
tendency of dragging your tail or pants through it. Covering it up
afterwards is considered good manners and part of concealment, I would
think.

[Winston_Smith]

On Sun, 27 May 2012 19:47:48 -0800, book...@yahoo.com wrote:

>On Sun, 27 May 2012 20:57:35 -0600, rbowman >wrote:
>>book...@yahoo.com wrote:
>>
>>> Oh, yes, it's a good idea to dig a cat hole to deposit your do-do, and
>>> cover it up. Can use your trench shovel for this.
>>
>>I haven't checked the prevailing winds lately, but the last I noticed the
>>recommendation was not to bury it since something was just going to dig it
>>up anyway. That would apply if you were just passing through, of course. An
>>e-tool would be a little overkill if you were on the move too.
>
>The trenching tool? Well, if you got it, used it, I suppose.
>Otherwise you can dig with your boot or a piece of wood.
>The shovel is useful in several ways besides digging a hole; like, you
>can make a pick out of it by adjusting the tightening ring. Can use
>it to pound in tent stakes. Can clean out your fire pit.

If you want to piss off some tree huggers, take a step back to camping
manuals from the 50s and dig a trench to route water around your tent.

>I even saw
>a Russian special forces guy throw one with lethal effect.

Sharpen an edge for that. Essentially a battle ax.

[rbowman]

book...@yahoo.com wrote:

> The trenching tool? Well, if you got it, used it, I suppose.
> Otherwise you can dig with your boot or a piece of wood.

http://www.amazon.com/Superlight-Oz-Backpacking-Shovel-Trowel/dp/B000RTB51C/

Note that it has a ruler so you can tell if your hole is the regulation 6"
deep.

> I even saw a Russian special forces guy throw one with lethal effect.

e-tools are quite handy that way. Always keep the edges sharp so it will cut
through roots, jugulars, whatever.

> As to not digging a toilet hole, it would be a good idea if you have a
> tendency of dragging your tail or pants through it. Covering it up
> afterwards is considered good manners and part of concealment, I would
> think.

A little duff will do the job. It is considered polite now to shit in the
middle of the trail although I've seen that too. I guess the happy hiker
figured he'd be eaten by bears or get lost if he left the traveled path.

Bears seem to prefer trails and roads; there's no brush to tickle their
asses when they hunker down.

[rbowman]

Winston_Smith wrote:

> If you want to piss off some tree huggers, take a step back to camping
> manuals from the 50s and dig a trench to route water around your tent.

Even better, go back to the days of Nessmuk and create convenient little
tables, shelves, and towel racks out of native materials.

I'm reminded of Thoreau's description of Emerson's jaunt to the Adirondacks
with 9 other Cambridge type. Thoreau alleged that what they mostly did was
drink beer and shoot at the empty bottles. Nothing changes.

[CS]

"rbowman" wrote in message news:a2g7t1...@mid.individual.net...

~~~~~~~~~~~~~~~~~

Along with what Bookburn mentioned, there's also a sanitation issue.
Festering turds tend to breed bacteria and attract flies. Without modern
medical services, bacteria is bad news. As for the flies, well, how would
you like one to land on your face right after having a party on a steamer?

Concealment is a big issue. An exposed turd is an excellent way to find out
how long somebody's been gone, how well they're eating, how healthy they
are, and how well they're prepared overall, putting folks at a huge
disadvantage should nastiness ensue.

I know of no reason why anything capable of digging up a turn would do so.
A tracker can't tell much from buried shit, and wild animals have better
things to do. I suppose there might be a dog out their with a fecal fetish,
but a dog playing poop-ball isn't going to do any harm.

Modern entrenching tools/fancy foldable shovels are damn handy on the move.
Some models have a serrated edge for cutting small branches. Digging, of
course, is always a good idea, whether making a toilet, building a shelter,
looking for water, or whatever.

It might be overkill in the city, but once you leave the concrete jungle for
rural areas and beyond, you'll use one of these things more than any other
tool.

CS

[ne...@jecarter.us]

On Sun, 27 May 2012 17:16:02 -0800, book...@yahoo.com wrote:

>Perhaps a delicate subject for timmies, but survivors should consider
>what options are going to be there.
>
>A first choice would probably be regular toilet tissue, or maybe
>Kleenex in those small pocket packets.
>
>Next best is ?
>
>How about leaves and such from nature's bounty?

Just be more careful than a cousin of my wife's was when he was a
teenager. Tthe convenient eaves were in a cluster of 3 - poison ivy,
applied in one of the worst places...

[Stormin Mormon]

That's got to be memorable, but not in a good way.

Christopher A. Young
Learn more about Jesus
www.lds.org
.

<ne...@jecarter.us> wrote in message
news:qeo6s7duukqsn7lqo...@4ax.com...

[book...@yahoo.com]

On Sun, 27 May 2012 19:47:48 -0800, book...@yahoo.com wrote:

Anecdote to add: Once when pigeon hunting in an area with many
others, this retriever came running gleefully back to where we were
parked, its back covered in feces. Seems the owner took a dump in the
woods and didn't bother to cover it. Don't know what his dog was
thinking, but it seemed really pleased.

[Stormin Mormon]

Same owner who threw a stick of dynamite onto the frozen pond?

Christopher A. Young
Learn more about Jesus
www.lds.org
.

<book...@yahoo.com> wrote in message
news:p9t6s79gcfhis8m20...@4ax.com...

[Benny Fishhole]

It's their instict. They are trying to disguise their own scent. They
will do the same with dead carcasses, and anything else that smells
more than they do. They tend to do this after you give them a bath
too. Maybe they don't like their own smell after a shampoo.

[rbowman]

CS wrote:

> I know of no reason why anything capable of digging up a turn would do so.
> A tracker can't tell much from buried shit, and wild animals have better
> things to do. I suppose there might be a dog out their with a fecal
> fetish, but a dog playing poop-ball isn't going to do any harm.
>

Coyotes will dig up almost anything to see if it's edible.

[rbowman]

H.I.T.man wrote:

> Was raised where fishermen laid out their nets for drying and repair;
> culls were always to found in the nets ... our dogs especially enjoyed
> wallowing on rotten fish ... whew!

There were a lot of dead fish available at the Federal dam and my father
gathered up a sack, took them home, and threw a couple in each hole when
planting some new rose bushes for my mother. Needless to say the family dog
was on the shitlist for a long time after he dug them all up.

What amuses me are the beautiful butterflies that gather around dead fish or
horse shit. They may have pretty clothes but their personal habits aren't
any better than the common house fly.

[de...@dudu.org]

On Mon, 28 May 2012 10:24:13 -0600, rbowman <bow...@montana.com>
wrote:

Mankind has been burying their shit and building pit toilets for
millenia. Must be some rule about how deep something needs to be
buried in order to keep out the critters. Short of running down the
road and taking a shit in your neighbors yard, there's not really much
to do with the stuff once the septic systems fail besides burying it.
My guess is the good old days of the outdoor latrine will be coming
back.

[rbowman]

H.I.T.man wrote:

> Come wintertime, the leaves aren't so gentle
> on one's bung, tho' :)

Beats the hell out of arrowleaf balsamroot which is prevalent around here.
Rumors of balsamroot being edible are also greatly exaggerated imho. True,
it won't kill you...

[de...@dudu.org]

On Mon, 28 May 2012 10:32:58 -0600, rbowman <bow...@montana.com>
wrote:

What parts did you try? Didn't the locals dry and grind up the roots
for a flour like cooking material and use it in beverages? I
understand the very young shoots are good steamed or in salads
although I never tried them. Got a million of them on the hillside
behind me though, so I would hope they would be an acceptable food
source.

Next up: cattail stalks for toilet paper... or... sure the hell beats
corncobs.

[Gunner Asch]

a lovely young lady and I once dallied in the woods for sport..and she
found out she was being acrobatic in poison ivy. Didnt bother me all
that much..but her...damned near drove her crazy for about 2 weeks, even
with the salves, lotions and perscription meds they gave her.

Now cactus juice..Im sure a few here remember my episode with agave and
a chainsaw. "pink snow tire"

Gunner

--
"The danger to America is not Barack Obama but a citizenry
capable of entrusting a man like him with the Presidency.
It will be far easier to limit and undo the follies of an
Obama presidency than to restore the necessary common sense
and good judgment to a depraved electorate willing to have
such a man for their? president.. Blaming the prince of the
fools should not blind anyone to the vast confederacy of
fools that made him their prince".

[Mighty Wannabe]

On May 27, 9:16 pm, bookb...@yahoo.com wrote:
> Perhaps a delicate subject for timmies, but survivors should consider
> what options are going to be there.
>
> A first choice would probably be regular toilet tissue, or maybe
> Kleenex in those small pocket packets.
>
> Next best is ?
>
> How about leaves and such from nature's bounty?
>

> Well, going back in time and other places, long ago and far away, what
> did they do?  In Middle East and such cultures they commonly would use
> a wood scraper and their hand.  Never the right hand, because that's
> the hand to use when sharing a common bowl of food.
>
>  In the military, they would deliberately short us on toilet paper in
> the barracks, so it became necessary for improvisation, as in the
> field.  Most of us figured out that using your hand with the water in
> the toilet bowl was better than doing without.  So I would do this
> again in the field, trying to have water handy (water handy, you get
> it?).
>
> Now in the 21st century maybe the survivalist with a BOB and canteen
> can easily manage this in a regular way.  My way would be to use
> something like a piece of wood, then water.  If this doesn't seem to
> work out well because the wood just smears instead of remove, then I
> can use a wet sponge I keep in a freezer bag for this purpose.  If you
> use your hand, too, probably a good idea to wash your hands after, so
> I keep a small bottle of detergent or soap for this.
>

> Oh, yes, it's a good idea to dig a cat hole to deposit your do-do, and

> cover it up.  Can use your trench shovel for this.  bookburn




It is a seldom known fact that early humans had bred beagles to take
care of the business after their call of nature. That is why beagles
today have inherited the habit of eating poop even after humans have
moved on to using leaves, grass, rod and sponges, and then toilet
papers:

http://www.youtube.com/watch?v=-SjvlzPegao

[Larry]

In article <2hj5s7p7vk7df0i6u...@4ax.com>, book...@yahoo.com
says...

> A first choice would probably be regular toilet tissue, or maybe
> Kleenex in those small pocket packets.
>
> Next best is ?

A small, soft sponge. Rise the sponge and re-use.

[rbowman]

H.I.T.man wrote:

> Never realized how alike butterflies and politicians are.

Yeah but the only pretty politician I can think of offhand is Alessandra
Mussolini.

[rbowman]

de...@dudu.org wrote:

> What parts did you try? Didn't the locals dry and grind up the roots
> for a flour like cooking material and use it in beverages?

The roots. I think it's in the indigenous peoples cookbook right next to
deershit soup. They don't call it balsamroot for nothing. I had the same
idea since there's a lot of it, unlike bitterroot or camas. I think I
understand why there's a lot of it now.

I never tried the young shoots. I don't have anything against salads but I
consider most green to be pretty useless for sustaining life.

[Mighty Wannabe]

That is the ancient Greek bath house way during Roman days.


I still say keep a beagle as your living toilet system complete with faeces disposal and asswipe.

Watch the beagle at work:
http://www.youtube.com/watch?v=-SjvlzPegao

[de...@dudu.org]

On Mon, 28 May 2012 20:46:23 -0600, rbowman <bow...@montana.com>
wrote:

The green stuff is full of vitamins. I think I'll have to try some
balsamroot. Least so I know. Funny though how some nasty tasting
stuff ain't so bad when you're really hungry.

[Hisler]

On 5/28/2012 9:38 AM, H.I.T.man wrote:
> Anno Domini 2012-05-28, de...@dudu.org is noted for saying:

>> On Sun, 27 May 2012 17:16:02 -0800, book...@yahoo.com wrote:
>>
>>> Perhaps a delicate subject for timmies, but survivors should consider
>>> what options are going to be there.
>>>

>>> A first choice would probably be regular toilet tissue, or maybe
>>> Kleenex in those small pocket packets.
>>>
>>> Next best is ?
>>>

>>> How about leaves and such from nature's bounty?
>>

>> This stuff has leaves like velvet. Also an herbal remedy for a number
>> of skin and lung congestion problems.
>>
>> https://en.wikipedia.org/wiki/Verbascum_thapsus
>
> Didn't read the Wiki - don't need to. Plant grows all over Wyoming it
> seems. Has so many uses and is lovely. Sadly, most folks have no idea
> what they're cutting down. Come wintertime, the leaves aren't so gentle

> on one's bung, tho' :)
>

As an added benefit, the plant was also widely held to ward off curses
and evil spirits.

[Hisler]

I recall the old timers in Colorado saying that they smoked the dried
leaves of Verbascum thapsus when tobacco wasn't available back in the
mining days.

[book...@yahoo.com]

On Mon, 28 May 2012 19:40:41 -0700, Winston_Smith <not_...@bogus.net>
wrote:

>On Sun, 27 May 2012 22:00:11 -0500, misanthrope <m...@privacy.net>
>wrote:
>>On 5/27/2012 8:34 PM, Winston_Smith wrote:
>
>>> I've read several times that a primitive diet of plants, many eaten
>>> raw, and lean meat meant the primitive people experienced very little,
>>> ahhh, residue around the exit orifice. Minimal cleaning needed.
>>> Adding processed and fatty foods to the "civilized" diet changed all
>>> that.
>>
>>If your staples are rice and beans, wouldn't you want to make sure you
>>have TP??
>
>If I recall, from reading it many, many years ago, it's the high fat
>that makes things gooey. A primitive diet is plants (fiber) and lean
>meat because wild game has little fat. Rice and beans is high fiber
>and low fat, so I'd expect it's fine if something else isn't added.

I read that someone said it just adds a glide to your slide when
walking.

[misanthrope]

On 5/28/2012 9:40 PM, Winston_Smith wrote:
> On Sun, 27 May 2012 22:00:11 -0500, misanthrope<m...@privacy.net>
> wrote:
>> On 5/27/2012 8:34 PM, Winston_Smith wrote:
>
>>> I've read several times that a primitive diet of plants, many eaten
>>> raw, and lean meat meant the primitive people experienced very little,
>>> ahhh, residue around the exit orifice. Minimal cleaning needed.
>>> Adding processed and fatty foods to the "civilized" diet changed all
>>> that.
>>
>> If your staples are rice and beans, wouldn't you want to make sure you
>> have TP??
>
> If I recall, from reading it many, many years ago, it's the high fat
> that makes things gooey. A primitive diet is plants (fiber) and lean
> meat because wild game has little fat. Rice and beans is high fiber
> and low fat, so I'd expect it's fine if something else isn't added.

Gotcha, I thought the beans might have some ill effects.

[misanthrope]

You wouldn't want to live on greens alone, but they can be very
nutritious. Take for example dandelions which are a very plentiful
green. Every part of the dandelion is edible and it is filled with lots
of potassium, vitamin A and vitamin C. Just don't eat the ones that
have been sprayed with weed killer.

[de...@dudu.org]

That is correct. That actually is an herbal remedy for lung problems.

[book...@yahoo.com]

On Tue, 29 May 2012 05:50:23 -0500, misanthrope <m...@privacy.net>
wrote:

Then if you want to distill your greens, the dandelions and maybe
rhubarb make into serious wine.

[rbowman]

book...@yahoo.com wrote:

> Then if you want to distill your greens, the dandelions and maybe
> rhubarb make into serious wine.
>

iirc, dandelion wine is made with the flowers and a serious amount of sugar.

[de...@dudu.org]

On Tue, 29 May 2012 07:58:21 -0600, rbowman <bow...@montana.com>
wrote:

http://winemaking.jackkeller.net/dandelion.asp
Dandelion Wines
Special Recipe Collection

"Dandelion wine is fermented sunshine." Jack Keller

Dandelion wine is one of my favorite white wines, bar none. Dandelion
is from the Old French dens leonis, or lion's tooth (from the sharply
indented leaves) and Middle English dent de lion. I don't know anyone
who doesn't recognize the bright yellow, many rayed flowers of
Taraxacum officinale at first glance. Most think of it as a weed, but
others look upon them differently. My wife actually planted dandelions
in one of our flower beds, and the result was quite stunning when they
bloomed en mass. Others look upon their leaves as salad or greens, and
indeed they are quite edible raw or steamed until the flower appears,
at which time its greenery becomes bitter. But for the winemaker, the
dandelion simply makes the best flower wine there is.

Thought by some to have been brought to America from Europe, at least
two sources report that several North American Indian tribes have
traditionally used the dandelion for food and medicine. Thus, it seems
likely that the dandelion inhabited both the old world and the new
before Columbus ever sailed.

The approach to making dandelion wine differs enormously, as the
collection of recipes below will demonstrate. Some us the whole flower
heads trimmed only of the stalks. Still others use the flowerheads
trimmed of all greenery. Others will use only the petals. Personally,
I use the petals only, but have made several batches where the calyx
(the green cuplike sepals enclosing the lower portion of the flower)
is left on some of the flowers. My own recipes are the last three on
this page and they are the only recipes presented here that I will
vouch for. Pick the flower heads mid- to late-morning and then wash
your hands (they get sticky while picking the flowers), sit in the
shade and pull the petals off the flowers.

However, in truth it is the stalks that are bitter and a little
greenery from the calyx ("calyces" is the plural) actually adds a
little je ne sais quoi to the wine if not overdone. This little
something is actually engineered into the wine in recipe 30, below,
and wines made this way will keep for many, many years.

The recipes below call for as little as a half-pint to two gallons of
flowers per gallon of wine. I personally think ½ pint is way too few
while 2 gallons is overkill by two orders of magnitude. If you want
another way of measuring your dandelion harvest, Layk Thomas of
Angola, Indiana reports that one quart of loosely packed dandelion
petals weighs 80 grams, while one quart of tightly packed petals
weighs 100 grams. Whole blossoms weigh 110-120 grams per quart.

Dandelion wine is typically a light wine lacking body. Thus many
recipes use raisins, sultanas or white grape juice (or concentrate) as
body-builders, but you could use dates or figs or rhubarb instead.
Whatever you use will affect the color, so white or golden raisins or
sultanas, or golden figs, are usually used with dandelions (some of
these are usually available in bulk at Sun Harvest, Giant Foods, or
many other stores).

Many of these recipes call for 3 lbs granulated sugar per gallon of
wine -- some even call for 4. Personally, this is too much for me.
Whether this much sugar will produce a dry, semi-sweet or sweet wine
will depend on whether you attempt to stabilize the wine and on the
yeast you use, as those which are tolerant of higher concentrations of
alcohol will still result in drier wine unless even more sugar is
added. People should make what they like. If you like dry wine with a
reasonable (12% alcohol level), use only enough sugar to achieve a
starting specific gravity of 1.088. If you like sweet wine, many of
the recipes below will produce it providing you don't use a
high-alcohol tolerant yeast. Personally, I prefer my dandelion wines
dry to semi-sec, with a finished specific gravity of 1.002 to 1.006.

If you omit the body-building ingredient, dandelion wine is light and
invigorating and suited perfectly for tossed salad and baked fish
(especially trout). If you ferment with a body-enhancer but shave the
sugar, the wine will serve well with white-sauced pastas, heavier
salads, fish, or fowl. Sweetened, it goes well before or after dinner.

Here, then, are 30 dandelion recipes followed by 12 dandelion-based
recipes.

Do You Find This Site Useful?!

If you find this site useful to you, please take a moment and click
the icon link below to say so at GrapeSeek. Doing so will open another
window so you are not taken away from here. It takes seconds and then
you can close the new window. You will still have this site the next
time you need it and you will also have my gratitude. Thank you. --
Jack Keller
Please vote for this website at GrapeSeek.Org

Dandelion Wine (1)


3 qts dandelion flowers
1 lb white raisins
1 gallon water
3 lbs granulated sugar
2 lemons
1 orange
yeast and nutrient


Pick the flowers just before starting, so they're fresh. You do not
need to pick the petals off the flower heads, but the heads should be
trimmed of any stalk. Put the flowers in a large bowl. Set aside 1
pint of water and bring the remainder to a boil. Pour the boiling
water over the dandelion flowers and cover tightly with cloth or
plastic wrap. Leave for two days, stirring twice daily. Do not exceed
this time. Pour flowers and water in large pot and bring to a low
boil. Add the sugar and the peels (peel thinly and avoid any of the
white pith) of the lemons and orange. Boil for one hour, then pour
into a crock or plastic pail. Add the juice and pulp of the lemons and
orange. Allow to stand until cool (70-75 degrees F.). Add yeast and
yeast nutrient, cover, and put in a warm place for three days. Strain
and pour into a secondary fermentation vessel (bottle or jug). Add the
raisins and fit a fermentation trap to the vessel. Leave until
fermentation ceases completely, then rack and add the reserved pint of
water and whatever else is required to top up. Refit the airlock and
set aside until clear. Rack and bottle. This wine must age six months
in the bottle before tasting, but will improve remarkably if allowed a
year. [Adapted recipe from C.J.J. Berry's First Steps in Winemaking]

Dandelion Wine (2)


2 qts dandelion flowers
2 lbs 11 ozs granulated sugar
4 oranges
1 gallon water
yeast and nutrient


This is the traditional "Midday Dandelion Wine" of old, named because
the flowers must be picked at midday when they are fully open. Pick
the flowers and bring into the kitchen. Set one gallon of water to
boil. While it heats up to a boil, remove as much of the green
material from the flower heads as possible (the original recipe calls
for two quarts of petals only, but this will work as long as you end
up with two quarts of prepared flowers). Pour the boiling water over
the flowers, cover with cloth, and leave to seep for two days. Do not
exceed two days. Pour the mixture back into a pot and bring to a boil.
Add the peelings from the four oranges (again, no white pith) and boil
for ten minutes. Strain through a muslin cloth or bag onto acrock or
plastic pail containing the sugar, stirring to dissolve. When cool,
add the juice of the oranges, the yeast and yeast nutrient. Pour into
secondary fermentation vessel, fit fermentation trap, and allow to
ferment completely. Rack and bottle when wine clears. Again, allow it
to age six months in the bottle before tasting, but a year will
improve it vastly. This wine has less body than the first recipe
produces, but every bit as much flavor (some say more!). [Adapted
recipe from C.J.J. Berry's First Steps in Winemaking]

Dandelion Wine (3)


2 qts dandelion flowers
2½ lbs granulated sugar
4 oranges (juice only)
1 gallon water
1 tsp yeast nutrient
Chablis wine yeast


Put water on to boil. Stir in sugar until completely dissolved.
Meanwhile, wash flowers and trim away all greenery. Put flowers, juice
of oranges and yeast nutrient in primary and add boiling water. Stir
and cover primary. Allow to cool to room temperature and add activated
yeast. After 48 hours, strain off and discard flowers. Transfer to
secondary and fit airlock. Ferment to dryness. Rack, top up and refit
airlock. Repeat every 60 days until no further sediment is deposited
during 60 day period. Stabilize, wait two weeks and rack into bottles.
Set aside 6 months before tasting. [Adapted recipe from Leo Zanelli's
Home Winemaking from A to Z]

Dandelion Wine (4)


3 qts dandelion flowers
2 lbs 6 ozs granulated sugar
1 lemon (juice and zest)
7 pts water
1 tsp yeast nutrient
Champagne wine yeast


Put water on to boil. Meanwhile, wash flowers and trim away all
greenery. Best wine uses only the petals. Put flowers, juice and zest
of lemon in primary and add boiling water. Stir and cover primary and
set aside for 7 days. Slowly pour contents through nylon straining bag
and squeeze to extract all liquid. Combine one quart of the liguid and
the sugar in pot and stir while bringing to a boil. Add half of this
back to strained liquid, stir in yeast nutrient and pour into
secondary to cool. Store remaining half of sugar liquid in capped
bottle in refrigerator. When liquid in secondary is at room
temperature, add activated yeast and fit airlock. After seven days,
rack and add reserved sugar liquid and stir. Refit airlock and ferment
to dryness. Rack, top up and refit airlock. Repeat every 60 days until
no further sediment is deposited during 60 day period. Stabilize, wait
two weeks and rack into bottles. Set aside 6 months before tasting.
[Adapted recipe from George Leonard Herter's How to Make the Finest
Wines at Home]

Dandelion Wine (5)


3 qts dandelion flowers
1 lb golden raisins
2 lbs 7 ozs granulated sugar
2 lemon (juice and zest)
1 orange (juice and zest)
7 pts water
1 tsp yeast nutrient
all-purpose wine yeast


Set aside 1 pint of water and put the remainder on to boil. Meanwhile,
wash flowers and trim away all stalk. Put flowers in primary and add
boiling water. Stir and cover primary and set aside for no more than 3
days, stirring daily. Slowly pour contents through nylon straining bag
into 1-gallon boiler and squeeze bag to extract all liquid. Add the
sugar and zest of citrus and bring to low boil, holding for one hour.
Return to primary, add citrus juice and recover. When cooled to room
temperature, stir in yeast nutrient and add yeast. Recover and ferment
3 days. Strain into secondary, add raisins and fit airlock. After wine
clears, rack, add reserved pint of water and any additional required
top up and refit airlock. This wine should be racked every 2 months
and bottled after 6-8 months and cellared another 6 months before
drinking. [Adapted recipe from C.J.J. Berry's 130 New Winemaking
Recipes]


Free PC Services


Dandelion Wine (6)


3 qts dandelion flowers
2/3 cup (150 ml) white grape concentrate
2 lbs 7 ozs granulated sugar
2 lemon (juice and zest)
1 orange (juice and zest)
7 pts water
1 tsp yeast nutrient
all-purpose wine yeast


Put water on to boil. Meanwhile, wash flowers and trim away all stalk.
Put flowers in primary and add boiling water. Stir and cover primary
and set aside for no more than 3 days, stirring daily. Slowly pour
contents through nylon straining bag into 1-gallon boiler and squeeze
bag to extract all liquid. Add the sugar and zest of citrus and bring
to low boil, holding for one hour. Return to primary, add citrus juice
and recover. When cooled to room temperature, stir in yeast nutrient
and add yeast. Recover and ferment 3 days. Strain into secondary, add
white grape concentrate and fit airlock. After wine clears, rack, top
up and refit airlock. This wine should be racked and bottled after 6-8
months and cellared another 6 months before drinking. [Adapted recipe
from C.J.J. Berry's 130 New Winemaking Recipes]

Dandelion Wine (7)


4 qts dandelion flowers
1 cup white raisins
3 lbs granulated sugar
4 lemons
4 oranges
1 gallon water
1 tsp yeast nutrient
all-purpose wine yeast


Put water on to boil. Meanwhile, wash flowers and trim away all stalk.
Put flowers in primary and add boiling water. Stir and cover primary
and set aside 7 days, stirring twice daily. Slowly pour contents
through nylon straining bag into clean primary and squeeze bag to
extract all liquid. Add the sugar, lemons and oranges cut into ¼-inch
slices (peel and all) and raisins. Stir well to dissolve sugar and add
yeast. Stir daily for 10 days, then strain into secondary. Fit airlock
and set aside until wine clears. Rack and set aside another two
months. rack again and set aside to age 4 months. Rack into bottles
and cellar 6 months before drinking. [Adapted recipe from Mettja C.
Roate's How to Make Wine in Your Own Kitchen]

Dandelion Wine (8)


6 cups dandelion petals
1 lb white or golden raisins (chopped)
2 lbs granulated sugar
3 level tsp acid blends
½ tsp yeast energizer
1 gallon water
¼ tsp tannin
wine yeast


Put water on to boil. Put flower petals and all ingredients except
yeast into primary and add boiling water. Stir well to dissolve sugar
and cover primary with plastic sheet. When cooled to room temperature,
add yeast. Stir daily for 3 days. Strain into secondary and fit
airlock. Rack in 3 weeks, top up and refit airlock. Rack again in 3
months. When clear and stable, rack into bottles. Age 6 months before
tasting. [Adapted recipe from Stanley F. Anderson and Raymond Hull's
The Art of Making Wine]

Dandelion Wine (9)


2 qts dandelion flowers
23 oz Welch's 100% White Grape Juice Frozen Concentrate
sugar to starting S.G. of 1.090
6½ pts water
wine yeast


In primary, mix grape concentrate and water and use a hydrometer to
determine how much sugar to add. Stir well to dissolve sugar and then
add yeast. Cover and allow to proceed through violent, initial
fermentation. When fermentation settles down, wash and trim flowers of
all stalks. Leave calyces (the green cuplike outer covering of the
flower) on ¼ to ½ the flowers. Put flowers in nylon straining bag
with a dozen sterilized glass marbles and tie closed. Immerse bag in
fermenting primary and cover. Squeeze bag twice daily for 5 days and
then remove bag and squeeze lightly. Discard flowers and transfer wine
to secondary and fit airlock. Rack after 4 weeks, being careful not to
splash wine, and top up and refit airlock. Rack again when wine clears
and again 3 months later. Stabilize wine, wait 30 days and rack into
bottles. Age at least on year before tasting. If kept for 3-4 years,
the wine takes on a remarkable whiskey flavor. [Adapted recipe from
W.H.T. Tayleur's The Penguin Book of Home Brewing & Wine-Making]

Dandelion Wine (10)


4 cups dandelion petals
¾ lb white or golden raisins (chopped)
5-2/3 cups granulated sugar
3 level tsp acid blends
2 tsp yeast nutrient
1 Campden tablet, crushed
water to make 1 gallon
Rhine wine yeast


Put flower petals and all ingredients except yeast into primary and
stir well to dissolve sugar. Cover primary and set aside for 24 hours.
Add yeast and stir twice daily until specific gravity drops to 1.030
(about 7 days). Strain into secondary and fit airlock. Rack when wine
clears, top up and refit airlock. Rack again every 2 months until no
more sediments appear. Stablize, wait 2 weeks and rack into bottles.
Age 6-12 months before tasting. [Adapted recipe from Robert and Eileen
Frishman's Enjoy Home Winemaking]

Dandelion Wine (11)


7 cups dandelion petals
1 lb white raisins (chopped)
2 lbs granulated sugar
3 level tsp acid blends
½ tsp yeast energizer
¼ tsp tannin
1 Campden tablet, crushed
1 gallon hot water
wine yeast


Wash flowers and use petals only. Put petals and chopped raisins into
nylon straining bag, tie closed and put in primary. Pour hot water
over petals, stir in sugar until completely dissolved, and add all
remaining ingredients except yeast. Cover primary and set aside for 24
hours. Add yeast and stir twice daily until specific gravity drops to
1.040 (about 5-6 days). Strain and siphon wine off sediments into
secondary and fit airlock. Rack when wine clears, top up and refit
airlock. Rack again every 2 months until no more sediments appear.
Stablize, wait 2 weeks and rack into bottles. Age 6-12 months before
tasting. [Adapted recipe from Robert Massaccesi's Winemaker's Recipe
Handbook]

Dandelion Wine (12)


6 qts dandelion petals
1 lb white raisins (chopped)
3 lbs granulated sugar
2 lemons
2 oranges
1 gallon water
Montrachet wine yeast


Put water on to boil. Meanwhile, wash flowers trim off all greenery,
leaving petals only. Put 4 quarts of petals in primary and thinly
slice lemons and oranges onto petals. Pour in boiling water and cover.
Stir daily for 10 days, then strain off pulp and squeeze to extract
all liquid. Bring this liquid to boil and add 2½ pounds sugar,
stirring to dissolve. Return to primary, add chopped raisins and
cover. When cooled to room temperature, add wine yeast and recover.
When fermentation is vigorous, add remaining two quarts of petals and
recover primary. Ferment 7-10 days, stirring daily, and then strain
wine into secondary and fit airlock without topping up. After two
weeks, add ¼ cup of sugar-water (remaining ½ pound sugar dissolved
in 1 cup water) every other day until secondary is full. Then ferment
to completion. Rack and age 3 months, then again in additional 3
months. Stabilize, wait 2-3 weeks, and rack into bottles. Age another
6 months minimum. If bulk aged in oak cask for 6 months before
bottling, this wine will improve for over 20 years with outstanding
results. [Adapted recipe from Steven A. Krause's Wines from the Wilds]

Dandelion Wine (13)


3 qts dandelion flowers, trimmed
3 lbs granulated sugar
4 oranges, peeled
½ pectic enzyme
¼ tsp tannin
1 gallon water
wine yeast


Put water on to boil. Meanwhile, wash flowers and trim off all
greenery. Put petals in primary and pour boiling water over petals.
Cover and stir twice daily for two days. Pour into pot, add half the
sugar and bring to simmer for 10 minutes, stirring well to dissolve
sugar. Strain back into primary and recover. When cooled to room
temperature, add activated yeast. Recover primary and stir daily for 5
days. Stir in remaining half of sugar and stir well to completely
dissolve. Let settle overnight, rack into secondary, and attach
airlock. When wine clears, rack every two months through three
rackings. Stabilize, wait 2 weeks and bottle. Age 6-12 months before
tasting. [Adapted recipe from Dorothy Alatorre's Home Wines of North
America]

Dandelion Wine (14)


6-8 cups dandelion flowers, trimmed
3 lbs granulated sugar
1 gallon water
3 tsps acid blend
¼ tsp tannin
1 tsp yeast nutrient
Champagne or Montrachet wine yeast


Wash flowers and trim off all greenery, using petals only. Put petals
in 1½-quart pan and cover with 1 quart water. Bring to simmer for 10
minutes, then put lid on pan and turn off heat. Let steep for 1-6
hours, depending on how strong you want the flavor to be. Meanwhile,
boil remaining water and dissolve sugar, acid blend, yeast nutrient,
and tannin. Strain dandelion petals through nylon straining bag and
squeeze bag to extract all liquid. Combine dandelion-water and
remaining ingredients (except yeast) in primary and cover. When cooled
to room temperature, add activated yeast. Ferment 3-5 days (until
specific gravity is 1.020), then rack to secondary and attach airlock.
After 30 additional days, rack, top up and reattach airlock. Set aside
3 months, then rack, top up and reattach airlock. Repeat after
additional 3 months and add stabilizer. Wait 30 days and bottle.
Cellar this wine for a year before drinking. Best served chilled.
[Adapted recipe from Terry Garey's The Joy of Home Winemaking]

Dandelion Wine (15)


2 qts dandelion flowers
1½ lbs sultanas, chopped or minced
2½ lbs granulated sugar
4 oranges
¼ tsp tannin
1 tsp yeast nutrient
3 qts water
wine yeast


Put water on to boil. Meanwhile, wash flowers and trim off all stems.
Combine flower heads, sultanas, sugar, and juice from oranges in
primary and cover with boiling water. Stir well to dissolve sugar,
then cover and wait until cooled to room temperature. Add tannin and
yeast nutrient and stir well, then add activated yeast. After 7 days,
strain and squeeze pulp before discarding. Transfer to secondary (do
not top up) and attach airlock. After 2 weeks, top up and reattach
airlock. After additional 2 weeks, rack, top up and refit airlock.
Rack every 2 months for 6 months. Stabilize, wait 2 weeks, and rack
into bottles. Hide this wine a year before drinking. [Adapted recipe
from Brian Leverett's Winemaking Month by Month]

Dandelion Wine (16)


2 qts dandelion flowers
1 qts unsulfited white grape juice
2¼ lbs granulated sugar
4 oranges
¼ tsp tannin
1 tsp yeast nutrient
5 pts water
wine yeast


Put 1 quart water on to boil. Meanwhile, wash flowers and trim off all
stems and greenery. Place flower heads in nylon straining bag, tie
closed and put in primary. Pour boiling water over bag and cover.
Meanwhile, put another quart of water on to boil and dissolve sugar in
it. Add it, remaining pint of water and juice of oranges to primary.
Stir in yeast nutrient and tannin, recover and set aside to cool. Add
activated yeast. Squeeze bag 2-3 times daily for 3 days, then remove
bad, squeeze to extract liquid, and recover primary. After wine has
settled overnight, rack into secondary (do not top up) and attach
airlock. After 2 weeks, top up and reattach airlock. After additional
2 weeks, rack, top up and refit airlock. Rack every 2 months for 6
months. Stabilize, wait 2 weeks, and rack into bottles. Age one year
before drinking. [Adapted recipe from Brian Leverett's Winemaking
Month by Month]

Dandelion Wine (17)


2 qts dandelion flowers
3 lbs granulated sugar
1 lemon
1 orange
1 gallon water
1 tsp yeast nutrient
wine yeast


Put water on to boil. Meanwhile, wash flowers and trim off all stems
and slice lemon and orange thinly. Combine flower heads and sliced
citrus in primary and pour boiling water over them. Cover and leave
for 10 days. Strain off all solids and add sugar and yeast nutrient,
stirring well to completely dissolve. Add activated yeast and cover
primary. After 3 days rack to secondary and fit airlock. Rack and
stabilize after 2 months. Wait 2 weeks and rack into bottles. Improves
with age. [Adapted recipe from Mrs. Gennery-Taylor's Easy to Make
Wine]

Dandelion Wine (18)


1 gallon dandelion flowers
3 lbs granulated sugar
1 gallon water
wine yeast


Put water on to boil. Meanwhile, wash flowers and trim off all stems.
Put flower heads in primary and pour boiling water over them. Cover
and leave for 5 days. Strain off all solids and add sugar, stirring
well to completely dissolve. Add activated yeast and cover primary.
After 14 days rack to secondary and fit airlock. Rack and stabilize
after 2 months. Wait 2 weeks and rack into bottles. [Adapted recipe
from H.E. Bravery's Home Wine Making Without Failures]

Dandelion Wine (19)


3 qts dandelion flowers
1 lb white raisins, finely chopped
2½ lbs granulated sugar
2 lemons (juice only)
1 tsp yeast nutrient
1 gallon water
wine yeast


Put water on to boil. Meanwhile, wash flowers and trim off all stems
and greenery. Combine flowers and raisins in primary. Dissolve sugar
in boiling water and add lemon juice and yeast nutrient. Pour over
dandelions and raisins. When cooled to room temperature, add activated
yeast and cover primary. Stir daily for 3 days. Strain through jelly
bag, pour into secondary and fit airlock. Rack after 1 month, top up
and reattach airlock. Rack and stabilize after 3 months. Wait another
month and rack into bottles. Age 6 months. [Adapted recipe from
Annabelle McIlnay's Making Wine at Home]

Dandelion Wine (20)


9 cups dandelion petals
1 lb white or golden raisins, finely chopped or minced
2 lbs granulated sugar
2 lemons (juice and zest)
3 oranges (juice and zest)
1 tsp yeast nutrient
½ tsp pectic enzyme
¼ tsp tannin
7 pts water
Côtes-du-Rhône or Hock wine yeast


Prepare flower petals beforehand. Put water on to boil. Meanwhile,
prepare zest from citrus and set aside. Combine flowers and zest in
nylon straining bag and tie closed. Put bag in primary and pour
boiling water over it. Cover primary and squeeze bag several times a
day for 3 days. Drain and squeeze bag to extract all liquid. Pour
liquid into pot and bring to boil. Stir in sugar until completely
dissolved. Stir in chopped or minced raisins, cover pot and remove
from heat, letting sit 45-60 minutes. In primary, combine juice of
citrus fruit, tannin, yeast nutrient, and heated liquid. Cover and
allow to cool to room temperature. Add pectic enzyme, cover and set
aside 10-12 hours. Add activated yeast and cover. Stir twice daily for
5 days. Strain through nylon straining bag into secondary and discard
raisins. Fit airlock and set aside. Rack after wine falls clear,
adding crushed Campden tablet and topping up and reattaching airlock.
Rack again every 2 months for 6 months, , adding another crushed
Campden tablet during middle racking and stabilizing at last racking.
Wait another month and rack into bottles. Cellar 6 months and enjoy a
bottle. Cellar another 6 months and enjoy it all. [Author's own
recipe]

Dandelion Wine (21)


2 qts dandelion heads
3 lbs granulated sugar
4 oranges
1 gal water
wine yeast


Put water on to boil. Meanwhile, wash flowers and cut off the yellow
heads, discarding the green parts. Put in primary and pour the boiling
water over the flowers. Cover primary and leave for two days. Pour
back into pot. Thinly peel the oranges and add peelings (no pith) to
pot. Bring to boil and hold 10 minutes. Strain through double layer of
muslin back into primary. Discard trappings and add sugar to liquor,
stirring well to dissolve. When cool add the juice from the oranges
and the yeast. Cover with cloth and set aside for 14 days. Rack into
secondary and attach airlock. After wine clears and fermentation
ceases, rack again, top up and refit airlock. Set aside to age 6
monthsand carefully rack into bottles. Allow bottles to age another 6
months and enjoy. [Adapted recipe from The National Federation of
Women's Institutes' Home Made Wines, Syrups and Cordials]

Dandelion Wine (22)


1 gal dandelion heads
½ lb chopped golden raisins
4 lbs demerara sugar
1 lemon
1 orange
¼ oz ginger root
1 gal water
wine yeast


Put water on to boil. Meanwhile, wash dandelion heads and trim off
stalks. Pour flowers in primary and then pour boiling water over
flowers. Cover and leave 3 days, stirring frequently daily. Strain
into a pot and add sugar, citrus rind (no pith) and bruised ginger.
Bring to boil and simmer 30 minutes, stirring to disslve sugar. Strain
again into primary and cover while cooling to room temperature. When
cooled, add citrus juice, chopped raisins and wine yeast. Cover
primary and stir daily until violent fermentation subsides. Strain
into secondary and attach airlock. When wine clears, rack, top up and
refit airlock. Rack after 3 months and again 3 months later.
Stabilize, set aside a month, and carefully rack into bottles. Keep a
year before drinking. [Adapted recipe from The National Federation of
Women's Institutes' Home Made Wines, Syrups and Cordials]

Dandelion Wine (23)


4 pts dandelion flowers
3½ lbs granulated sugar
½ oz acid blend
1 tsp yeast nutrient
1 gal water
wine yeast


Put water on to boil. Meanwhile, wash dandelion heads and trim off
stalks. Pour flowers in primary and then pour boiling water over
flowers. Add sugar, acid blend and yeast nutrient. Stir well to
dissolve sugar. Cover and let stand overnight. Drain, strain and
lightly press pulp. Discard pulp and return to primary. Add activated
yeast, cover, and leave until vigorous fermentation dies down. Rack
into secondary and attach airlock. When wine clears and all signs of
fermentation cease, wait on week and rack into clean secondary. Top up
if necessary and reattach airlock. Allow 2 months for yeast lees to
form. Rack again, top up and reattach airlock. Rack every 2 months
until no new lees have formed, then stabilize, top up, and return the
airlock. Wait 2 weeks and rack into bottles. This wine improves with
age for about 2 years. [Adapted recipe from Julius H. Fessler's
Guidelines to Practical Winemaking]

Dandelion Wine (24)


3 qts dandelion flowers
1 lb chopped white or golden raisins
3 lbs demerara sugar
2 lemons
1 orange
1 gal water
wine yeast


Bring the water to the boil. Meanwhile, wash dandelion heads and trim
off stalks. Pour flowers in primary and then pour boiling water over
flowers. Cover and leave to steep 3 days, stirring several times
daily. Transfer to a pot and add sugar and thinly pared rind (no pith)
of the lemons and orange. Bring to boil for 1 hour. Put it all back in
the primary and add the thinly sliced lemons and oranges, all pith
removed. Cover and let cool to room temperature. Add yeast and cover
again. Stir daily for 3 days, then strain into secondary. Add chopped
raisins and attach airlock. After 2 months strain off raisins and
allow the wine to settle overnight. Rack, top up and refit airlock.
When wine clears, rack again, top up and refit airlock. Rack after
additional 2 months and stabilize wine. Refit airlock, wait 2 weeks
and carefully rack into bottles. Age at least 6 months. [Adapted
recipe from Mrs. L. Kent's Farmhouse Fare]

Dandelion Wine (25)


1/2 pint dandelion petals, tightly packed
1½ lbs white or golden sultanas, minced or blanched and pureed
1½ lbs granulated sugar
3 oranges, juiced, with zest of one
1 tsp malic acid
1 tsp yeast nutrient
5 pts water
wine yeast


Add all ingredients except dandelion petals and sugar to primary. When
fermentation starts vigorously, add dandelion petals and ferment 3
days. Strain, stir in sugar well to dissolve, and transfer to
secondary. Fit airlock and ferment to dryness, racking as needed. Bulk
age under airlock 6-8 months. Stabilize, wait 2 weeks and rack into
bottles. This is a light, dry wine with a distinctive flavor. [Adapted
recipe from Betty Sampson's The Art of Making Wine]

Dandelion Wine (26)


4 pts dandelion flowers in calyx
4 lbs demerara sugar
2-3 lemons, peeled and thinly sliced
1 tsp yeast nutrient
1 gal spring water
wine yeast


Put water on to boil. Meanwhile, wash flowers and trin off any stalk.
When water boils, add flowers to it and return to boil for 20 minutes.
Strain boiling liquor onto the sugar and stir well to dissolve sugar.
Add sliced lemon, cover and wait until cooled to room temperature. Add
activated yeast. When fermentation changes from vigorous to slow,
strain liquor into secondary and squeeze lemon juice into wine. Attach
airlock and set aside to clear. Rack into sanitized secondary, top up
and reattach airlock. Bulk age under airlock 6-8 months, then rack
into bottles. Age to taste. [Adapted recipe from Cindy Renfrow's A Sip
Through Time: A Collection of Old Brewing Recipes]

Dandelion Wine (27)


2 gals dandelion flower heads
3 lbs granulated sugar
3 lemons, peeled and thinly sliced
3 oranges, peeled and thinly sliced
1 tsp yeast nutrient
1 gal water
wine yeast


Put water on to boil. Meanwhile, wash flowers and trin off all
greenery. Pour water over flowers, cover and leve to steep for 3 days.
Strain and return liquor to primary. Peel citrus thinly and add peel
to primary. Remove pith from peeled fruit and slice into primary. Add
sugar and yeast nutrient and stir well to dissolve. Add yeast and
cover primary. Let ferment 3 weeks. Strain, allow to settle overnight,
then rack into secondary. Attach airlock and set aside to age. Rack
every 3 months until wine is clear, inactive and no longer drops
sediment. Rack into bottles and store for 6-12 months. [Adapted recipe
from Jan Phillips' Wild Edibles from Missouri]

Dandelion Wine (28)


1 qt dandelion petals
¾ lb chopped or minced golden raisins
2 lbs finely granulated sugar
3 lemons, juice and zest
3 oranges, juice and zest
1 tsp yeast nutrient
7½ pts water
wine yeast


Prepare flower petals beforehand. Put water on to boil and pour over
dandelion petals in primary. After 2 hours, strain, press and discard
petals. Return water to heat and bring to low boil. Stir in citrus
juice and sugar, stirring well to dissolve. Add citrus zest and
chopped raisins. Remove from heat and set aside to cool. When room
temperature, stir in yeast nutrient and activated yeast and recover.
Stir 3 times daily for 10-14 days. Strain into secondary and fit
airlock. After 3 weeks, rack into sanitized seconary, top up and
reattach airlock. When wine clears, wait 30 days and rack, top up and
refit airlock. Repeat racking procedure every 3 months for 9 months.
Rack into bottles and age 6-12 months longer. [Author's own recipe]

Dandelion Wine (29)


9 cups dandelion petals
1 11-oz can Welch's 100% White Grape Juice frozen concentrate
1 lb 10 ozs granulated sugar
2 lemons (juice and zest)
2 oranges (juice and zest)
1 tsp yeast nutrient
½ tsp pectic enzyme
¼ tsp tannin
6¼ pts water
Côtes-du-Rhône or Hock wine yeast


Prepare flower petals beforehand. Put water on to boil. Meanwhile,
prepare zest from citrus and set aside. Combine flowers and zest in
nylon straining bag and tie closed. Put bag in primary and pour
boiling water over it. Cover primary and squeeze bag several times a
day for 3 days. Drain and squeeze bag to extract all liquid. Pour
liquid into primary and stir in sugar until completely dissolved. Stir
in remaining ingredients except yeast, cover and set aside 10-12
hours. Add activated yeast and cover. Stir twice daily for 5 days.
Transfer to secondary and fit airlock. Rack after wine falls clear,
adding crushed Campden tablet and topping up and reattaching airlock.
Rack again every 2 months for 6 months, adding another crushed Campden
tablet during middle racking and stabilizing at last racking. Wait
another month and rack into bottles. Cellar 6 months and enjoy a
bottle. Cellar another 6 months and enjoy it all. [Author's own
recipe]

Dandelion Wine (30)


9 cups dandelion flowers (6 cups dandelion petals and 3 cups
dandelion flower heads, trimmed)
1 11-oz can Welch's 100% White Grape Juice frozen concentrate
1 lb 10 ozs granulated sugar
2 lemons (juice only)
2 oranges (juice only)
1 tsp yeast nutrient
½ tsp pectic enzyme
¼ tsp tannin
6¼ pts water
White Burgundy wine yeast


Pick and prepare flower petals and heads. For dandelion flower heads,
wash and trim off stems only. Put dandelion petals and heads in nylon
straining bag with 1 dozen sterilized glass marbles for weight. Tie
bag and set aside until needed. In primary, combine all ingredients
except dandelions and yeast. Stir well to completely dissolve sugar.
Add the dandelions and submerge bag, cover primary and set aside 10-12
hours. Add activated yeast and recover primary. Stir twice daily until
violent fermentation subsides. Gently squeeze and dunk bag several
times a day for 5 days. Drain bag, squeezing lightly only, and
transfer liquid to secondary. Fit airlock and rack after 2 weeks,
topping up and refitting airlock afterward. After wine falls clear,
wait 2 weeks and rack after adding 1 crushed Campden tablet to clean
secondary. Thereafter, rack every 2 months for 6 months, adding
another crushed Campden tablet during middle racking and stabilizing
at last racking. Wait another month and rack into bottles. This wine
is for the long term and for winning competitions, so cellar it for 2
years before tasting. [Author's own recipe]

[misanthrope]

You can also dry the roots of the dandelion plant, grind them and make
coffee from it.

[Winston_Smith]

On Tue, 29 May 2012 05:43:38 -0500, misanthrope <m...@privacy.net>

A sudden change from low fiber to a high fiber diet is what upsets the
system. In a while, it adapts.

In case you are thinking of the gas issue, there are ways to prepare
the beans that get around that. You should be able to google that. If
not, I'll dig something out of my untold terabytes of data HHC keeps
saying I have.

[Winston_Smith]

On Tue, 29 May 2012 07:58:21 -0600, rbowman <bow...@montana.com>
wrote:

Pretty much anything organic can be fermented. Sugar is just the
quick and easy way to do it.

[Nicholas]

Simethicone

BTW, it seems from casual observation, this topic of taking a shit and
wiping your ass is getting a LOT of coverage. I'm wondering when the
MSM will pick up on it and you'll hear/see it on the 6'Oclock NEWS.

alt.survival =always= seems to be ahead of the pack when it comes to
innovation. "We" were there FIRST...long before "preppers" came on to
the scene.

Lg

[Winston_Smith]

On Tue, 29 May 2012 13:09:10 -0500, Nicholas wrote:

>On Tue, 29 May 2012 11:00:21 -0700, Winston_Smith wrote:

>>In case you are thinking of the gas issue, there are ways to prepare
>>the beans that get around that. You should be able to google that. If
>>not, I'll dig something out of my untold terabytes of data HHC keeps
>>saying I have.
>
>Simethicone

That's one way. There is also a cooking procedure that is supposed to
do the job.

>BTW, it seems from casual observation, this topic of taking a shit and
>wiping your ass is getting a LOT of coverage. I'm wondering when the
>MSM will pick up on it and you'll hear/see it on the 6'Oclock NEWS.

Having "a LOT of coverage" is exactly what we want to avoid. <grin>

>alt.survival =always= seems to be ahead of the pack when it comes to
>innovation. "We" were there FIRST...long before "preppers" came on to
>the scene.

If it's any consolation, a local forum is going through a thread on
how much TP to store at the moment.

[de...@dudu.org]

The only reason anything organic can be fermented is because of the
sugar.

[de...@dudu.org]

On Tue, 29 May 2012 11:08:45 -0500, misanthrope <m...@privacy.net>

Well, you can make something drinkable from it. But I guarantee you
it won't taste like coffee.

[rbowman]

de...@dudu.org wrote:

> Well, you can make something drinkable from it. But I guarantee you
> it won't taste like coffee.

And what's the use drinking something that tastes like crap and has no
caffeine?

[rbowman]

de...@dudu.org wrote:

> 1 gallon dandelion flowers
> 3 lbs granulated sugar
> 1 gallon water
> wine yeast

That's the variety I remember but I think I threw a lemon in too. Take a 5
lb sack of sugar, wave a dandelion at it, and call it good. I did learn the
importance of not decanting it into empty Seagrams bottles and screwing the
caps on too soon.

[rbowman]

Winston_Smith wrote:

> Pretty much anything organic can be fermented. Sugar is just the
> quick and easy way to do it.

Yeah, but you'd play hell catching a buzz off pure dandelion flowers.

[de...@dudu.org]

On Tue, 29 May 2012 21:18:01 -0600, rbowman <bow...@montana.com>
wrote:

I suppose if everything else has run out it's better than plain water.
Maybe. Can't say I ever tried it.

[Nicholas]

rule of thumb is to stay away from anything with "oily leaves" and/or
"milky sap." Cut a dandelion stem and then watch what happens.

[rbowman]

Nicholas wrote:

> rule of thumb is to stay away from anything with "oily leaves" and/or
> "milky sap." Cut a dandelion stem and then watch what happens.

iirc, I tried the taste test on the milky sap from a dandelion when I was a
kid. It was right up there with licking a chrome car door handle at 5 below.
The leaves aren't bad fried up with enough bacon, vinegar, and sugar to kill
the taste.

[misanthrope]

On 5/29/2012 4:17 PM, de...@dudu.org wrote:
> On Tue, 29 May 2012 11:08:45 -0500, misanthrope<m...@privacy.net>
> wrote:
>
>> On 5/29/2012 8:43 AM, book...@yahoo.com wrote:
>>> On Tue, 29 May 2012 05:50:23 -0500, misanthrope<m...@privacy.net>
>>> wrote:

...

>>>>
>>>> You wouldn't want to live on greens alone, but they can be very
>>>> nutritious. Take for example dandelions which are a very plentiful
>>>> green. Every part of the dandelion is edible and it is filled with lots
>>>> of potassium, vitamin A and vitamin C. Just don't eat the ones that
>>>> have been sprayed with weed killer.
>>>
>>> Then if you want to distill your greens, the dandelions and maybe
>>> rhubarb make into serious wine.
>>
>> You can also dry the roots of the dandelion plant, grind them and make
>> coffee from it.
>
> Well, you can make something drinkable from it. But I guarantee you
> it won't taste like coffee.

Admittedly I've seen this suggested before, but never tried it myself.

[misanthrope]

I harvest the leaves for salad. In order to enjoy the leaves w/out the
bitter taste, you need to harvest them in April or early May when the
dandelions are young, not flowered yet (but budding is usually OK).
Another indication to tell if the leaves are bitter yet or not is the
color of the leaf stem. If it's turning red, they may be bitter. If it
is still green, they are probably not bitter yet.

[de...@dudu.org]

On Wed, 30 May 2012 10:35:01 -0500, misanthrope <m...@privacy.net>

Dandelion root tea actually has numerous health benefits and
reportedly tastes quite good although I've never tried it myself. It's
not like I don't have enough of them growing in my yard so I just
might have to try some for future reference. It would be a good
healthy alternative when the coffee and camellia tea runs out.

[Nicholas]

On Wed, 30 May 2012 08:06:39 -0600, rbowman <bow...@montana.com>
wrote:

A lot of plants are poisonous. If a person is going to eat
anything...animal or plant life "from the wild," they had better know
what they are doing. The price for getting it wrong is death.

Lg

[de...@dudu.org]

Actually, in North America there isn't really much that will outright
kill you, short of Hemlock and a couple of mushrooms. Most will just
make you really sick, giving you the opportunity to not eat that one
again. But yea, a good herbal reference which shows toxicity ratings
is a must have resource.

>
>Lg

[Winston_Smith]

On Wed, 30 May 2012 06:34:17 -0600, de...@dudu.org wrote:

>On Tue, 29 May 2012 21:18:01 -0600, rbowman wrote:
>>de...@dudu.org wrote:
>>
>>> Well, you can make something drinkable from it. But I guarantee you
>>> it won't taste like coffee.
>>
>>And what's the use drinking something that tastes like crap and has no
>>caffeine?
>
>I suppose if everything else has run out it's better than plain water.
>Maybe. Can't say I ever tried it.

Chicory was the most common substitute during WW2. It's still chosen
by some folks, especially in the south.

[Redcat]

> As an added benefit, the plant was also widely held to ward off curses
> and evil spirits.

If it would ward off incompetent and evil politicians I'd plant a few
acres of it.

Redcat

[Flint]

On 5/27/2012 9:16 PM, book...@yahoo.com wrote:
> Perhaps a delicate subject for timmies, but survivors should consider
> what options are going to be there.
>
<SNIP>

My grandpappy once told me that back during WWII, toilet paper was
often rationed. He said that in his family's house they had a
proscribe procedure for conservation of TP. When using a wad of TP,
they were told to wad the sheet of TP into a triangular wad with a
tapered point at one end of the wad. Then they were supposed tear off
about 1" of the tapered tip of the wad and hang onto it, procede to
clean oneself with the remaining wad.

Why keep the 1" tip torn off the wad, you might ask? This was
stressed as being *very important* for a reason, so you could clean
out your *fingernail* afterwards!


--
MFB

[rbowman]

Flint wrote:

> Why keep the 1" tip torn off the wad, you might ask? This was

> stressed as being very important for a reason, so you could clean
> out your fingernail afterwards!

There was an old joke about the proper way to use the paper from a cigarette
pack that had the same punchline.

[Winston_Smith]

On Sun, 27 May 2012 17:16:02 -0800, book...@yahoo.com wrote:

>Perhaps a delicate subject for timmies, but survivors should consider
>what options are going to be there.
>

>A first choice would probably be regular toilet tissue, or maybe
>Kleenex in those small pocket packets.
>
>Next best is ?

So far no one has mentioned the Sears catalog. They are gone, but
it's not hard to get on twenty catalog mailing lists if you send away
bingo cards and express a desire to rid yourself of excess money
around Christmas time.

[rbowman]

Winston_Smith wrote:

> So far no one has mentioned the Sears catalog. They are gone, but
> it's not hard to get on twenty catalog mailing lists if you send away
> bingo cards and express a desire to rid yourself of excess money
> around Christmas time.

Most of them are printed on slick paper that isn't much good for anything.
Stormin's favorite purveyor of survival supplies uses cheap newsprint to
match their cheap Chinese goods.

[Winston_Smith]

On Fri, 01 Jun 2012 21:53:25 -0600, rbowman <bow...@montana.com>
wrote:

Harbor Freight ???? But they don't have pictures of Cheryl Tiegs in
swim suits and underwear.

[Thomas]

> it's not hard to get on twenty catalog mailing lists if you send
away

My mailman pissed me off 20 years ago. I mailed 200+ catalog - postage
free - requests. Within several weeks that poor bastard was hauling 30
pounds of mail to me daily.

[rbowman]

Thomas wrote:

> My mailman pissed me off 20 years ago. I mailed 200+ catalog - postage
> free - requests. Within several weeks that poor bastard was hauling 30
> pounds of mail to me daily.

If you really want to make friends with your mail carrier, order from Dardas
Cast Bullets. Matt Dardas uses the USPS flat rate boxes, $10 for up to 50
pounds. A careful selection of .45 and 9mm bullets can get you close to the
weight limit. The box, of course, is deceptively small for its weight.

Possibly the USPS didn't think the idea through completely although I'd
guess 99% of the flat rate boxes are under 5 pounds.

[bates2012]

Good thing my mailman is also a close friend. He thinks shit like that
is funny, if its just ME doing it, coz he will fuck with me about it,
lol
NB

[misanthrope]

Interfering with US Mail is a federal offense! <g>

[Jack Boot]

Newspaper works, pages from an old phone book work much better.

Jack Boot

[DogDiesel]

On 5/27/2012 9:16 PM, book...@yahoo.com wrote:
> Perhaps a delicate subject for timmies, but survivors should consider
> what options are going to be there.
>
> A first choice would probably be regular toilet tissue, or maybe
> Kleenex in those small pocket packets.
>
> Next best is ?
>

> How about leaves and such from nature's bounty?
>
> Well, going back in time and other places, long ago and far away, what
> did they do? In Middle East and such cultures they commonly would use
> a wood scraper and their hand. Never the right hand, because that's
> the hand to use when sharing a common bowl of food.
>
> In the military, they would deliberately short us on toilet paper in
> the barracks, so it became necessary for improvisation, as in the
> field. Most of us figured out that using your hand with the water in
> the toilet bowl was better than doing without. So I would do this
> again in the field, trying to have water handy (water handy, you get
> it?).
>
> Now in the 21st century maybe the survivalist with a BOB and canteen
> can easily manage this in a regular way. My way would be to use
> something like a piece of wood, then water. If this doesn't seem to
> work out well because the wood just smears instead of remove, then I
> can use a wet sponge I keep in a freezer bag for this purpose. If you
> use your hand, too, probably a good idea to wash your hands after, so
> I keep a small bottle of detergent or soap for this.
>
> Oh, yes, it's a good idea to dig a cat hole to deposit your do-do, and
> cover it up. Can use your trench shovel for this. bookburn
>


What about wipe with one hand and eat with the other hand. Like the
Arabs do.

Or better yet. use rags. because theres no shortage of used fabric

[bates2012]

I bought a metal detector one time off of Goodwills auction site, and
instead of breaking it down to pack it, they left it assembled, and
put it in a gigantic box. Which only weighed a few pounds. Took up
half the back of my mailmans mail buggy. He thought it was hilarious
how it was so big but weighed hardly anything. I guess it gets so
boring that anything out of the ordinary amuses him :o)
NB

[book...@yahoo.com]

Somehow humans have evolved without a short tail to ass ist with this,
like hippopotamus have. I have read of a few cases where babies are
born with a "prehensile tail."