Dandelion Winemaking Instructions - 2002

The 2002 batch was begun on April 27th, 2002.

Day 6: May 2nd

This is the final stage, when the yeast is going well and you have to start worrying about all the carbon dioxide those little yeasties are making.

Strain out all of the solids, including the toast and such, with whatever comes to hand. I usually just do it with a slotted spoon but you can get more fine if you wish. Now comes the only part where a single piece of special equipment might be good.

And that is ... an airlock. See, the yeast is making lots of carbon dioxide. You can't seal the container now because that carbon dioxide has to get out. But you don't want lots of air getting back in. You can do this by loosely sealing the container with saran wrap, so the carbon dioxide pushes its way out and lots of air doesn't seep in. An airlock does the same thing a bit more nicely - lets the extra gas bubble out without tons of air whooshing in.

You want to let the wine sit at this stage until the bubbling stops.

Dandelion Wine Recipe
Winemaking Instructions