Dandelion Wine

[dew2]

 I am at 51 days after starting this wine.I believe the yeast action has halted??I believe? I've filtered an racked 4-5 times.Today was a taste and rack,I tasted it each time I filtered or racked. It is so dry I added 1/8th cup sugar in 6oz of wine mixed then added it to the about 140 ounces of wine I have. It was yet dry so another 1/8th cup sugar mixed in 6 oz wine added to the total.Got it close to what I want,Then thinking the yeast may eat more sugar I added 1/16th cup sugar to make the difference if it dont eat more sugar its yet where I like a wine.I think its called SEC not sure tho?
 The clairity is great and sediment was very little some was clung to the glass jar sides.So its going to be bottled in about 3 weeks.Let it settle  some more for more clairity,and make sure yeast dont reactivate.This stuff tastes great!! Once bottled in 12 Oz bottles it can age and mellow even more!!!!
 My grape vines are 3 years old and have lots a bunches a grapes.Their sweet eating grapes and there are so many and they seem to ripen all at the same time thats my next wine batch!

[The General]

For all you wine makers.  Just an FYI.  You should not continue to add sugar through the fermenting process if you wine is too dry.  This is done at the very end.  Adding sugar should all be done at the beginning.  The more sugar you add the more percentage of alcohol you will have.  When your wine is done fermenting you add potassium sorbate.  This will make sure that the fermentation process doesn't start again.  Then you continue to rack your wine for clarity until you are happy.  Then at the very end you are going to do what is called "back sweeten" to taste.  If you do not add the potassium sorbate and you bottle the wine the fermentation process can start up,again and well bombs away if you get my drift.

[dew2]

 Yes thats true general BUT<, If you want oldtime wine or organic (No additives added) wine, A long second fermentation mine was 51 days,Normally its 3-7 days first ferment then 2 weeks second,I Tested with 2 oz wine and tsb sugar.Didnt restart for 7 days at 72 degrees so the yeast is dead.I added the sugar to my taste and brought the wine down to 40 degrees.It will sit there for 2 weeks.
 Like my sour dough bread starter if not fed every other week the yeast dies and the starter is shot.Same with wine.I'll then store it at 48-50 degrees in the garage fridge set there for crawlers an leaches.If it fails it does its only a gallon,But I think it will be fine.It tastes great and aging should improve flavor. I have 17% alcohol that alone should have killed the yeast over the long 51 days of which 5 were first ferment. Old timers never had sorbates

[HD]

I didn't use sorbate either, and it turned out pretty darn good. I also did a double fermentation on the 2nd batch.

[The General]

HD you also weren't adding sugar back into it that I read so you shouldn't have anything to,worry about.  I'm only talking about back sweetening and the correct way to make for certain you aren't making a bomb. 

[dew2]

 I am Positive my yeast action has stopped,Has for at least 5 days,and probably before I refrigerated it.
 So I am now thinking 1/2 of it gets bottled and the other 1/2 I'll lightly char a Burr Oak wedge split off a firewood log (I'd prefer a white Oak splinter dont have it!)and put it in a 1/2 gallon glass jar for a few months with that oak splinter for flavor.
 General I wanted you to taste it!! Forgot! That an some pickled asparagus! Still would like yer wifes recipe I just guessed at my recipes.
 Anyway I checked out some sites and knew wines were aged in oak barrels.I never did anything like this.With 2 same wines in different containers, 12 oz Bottles and the 1/2 gal jug with the splinter in it maybe I can see what happens?
 Heres a site I got to to see one can use oak other than barrels.http://winefolly.com/review/oaking-wine/
 My wine is alcoholy but nice sec Taste,So far I think its pretty good for fresh wine.

[dakids]

The dandelions are starting to pop up.  I am going to try grandma's recipe myself.