Dandelion wine bad smell!?!?
Trevor Keast
Today I have started to make dandelion wine for the first time so I am not
sure what to expect.
I picked 3qts of dandelion heads (and removed the stalksbut left the green
bits around the heads) The recipe says to boil 1 gallon of water and pour
it over the dandelions and leave for two days.
So I did that today and already the concoction stinks to high heaven. It
does not smell like something I would want to be drinking in the future.
Is this normal, I am mixing it with raisins to ferment but I hope that it
starts to smell nice.
Also the recipe does not say I should add any pectinol, do you think i
should add some to make sure it clears - im not sure. If so when should i
add it?
Comments and advice would be very welcome.
Many Thanks
Trev
me
Keller's recipes which called for pouring boiling water over the dandelion
and did not notice any off odors, it's now in the primary awaiting for the
yeast to kick in gear.
Also a good thread on this subject started by (rig) was posted on 4-14 which
may help answer your question.
good luck,
Rick
"Trevor Keast" <tre...@download.demon.co.uk> wrote in message
news:b7nikd$si2$1$830f...@news.demon.co.uk...
Joe Kaz
any wine for that matter). I remember being surprised by the color,
taste and smell when I made mine. (Couldn't resist tasting it). I
remember it was unusual, but definitely not bad.
I'm not sure what to suggest. I take it you are new at this hobby? I
found winemaking so easy once I got past the initial confusion of
different recipes and conflicting advice, I'd say maybe keep this one,
and start another. Decide 9 to 12 months from now, and at least you may
have learned something. Worst case: you wasted a little bit of time and
a few dollars/pounds.
For the recipe I used with raisins, I did not use any pectic enzyme. It
got pretty clear on it's own, but maybe not crystal clear. Regardless,
it looks perfectly fine, and tastes pretty good. I think a pectic
enzyme is usually added after the must has cooled, and before the yeast
is added. But I don't think there is any harm adding it later. Maybe
someone more knowledgeable can clarify this.
--
Joe Kaz
http://www.joekaz.net/
Jack Keller
greenery you left on. They will pass. Just remember one thing. The
more greenery you left on the longer the wine will have to age in
order to reduce the slight herbaceous flavor that will be imparted.
Not to worry, though. It will turn out fine. Indeed, I've never
known a dandelion wine to not turn out great if aged long enough.
Just don't wait for it; begin another batch whenever the mood
strikes. My wife and I started one this morning....
As for the pectic enzyme, it really isn't necessary for dandelion wine
but can be added if it makes you feel better. Pectic enzyme is
usually added to a pectin-containing must before pitching the yeast.
If your instructions call for adding the raisins after fermentation is
well underway, then soak the raisins in hot water overnight, adding
the pectic enzyme to the raisins after they have cooled to room
temperature and then waiting 10-12 hours before adding them to the
wine. For one pound of raisins, add 1/3 to 1/2 teaspoon if you use a
powdered enzyme or 5-6 drops if you use a liquid.
Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/
