That would ruin 26+ years alcohol free. I only use wine for cooking. No idea what I'll be doing with four gallons of dandelion wine. Anyone want to join the Devlyn Wine Of The Month Club? No? Maybe I can ditch Johnny Appleseed and get the Dandylionness drunk! Hugs, Devlyn

Quote from: Devlyn Marie on April 19, 2012, 04:26:54 PM
That would ruin 26+ years alcohol free. I only use wine for cooking. No idea what I'll be doing with four gallons of dandelion wine. Anyone want to join the Devlyn Wine Of The Month Club? No? Maybe I can ditch Johnny Appleseed and get the Dandylionness drunk! Hugs, Devlyn

I forgot about that.  Sorry.

You'll need a federal permit to sell it.  Of course, you could become a 'shiner.

No worries. It is odd for a non drinker to make wine, I suppose. Did you mean to say I would need a federal permit to stay out of trouble in case I should get caught selling it? As for making 'shine, no thanks. Stills explode! I did taste some (no swallowing, kids) in West By God Virginia, and that was some smooth liquor! Hugs, Devlyn

Quote from: Devlyn Marie on April 19, 2012, 07:49:35 PM
No worries. It is odd for a non drinker to make wine, I suppose. Did you mean to say I would need a federal permit to stay out of trouble in case I should get caught selling it? As for making 'shine, no thanks. Stills explode! I did taste some (no swallowing, kids) in West By God Virginia, and that was some smooth liquor! Hugs, Devlyn

I recently watched the Ken Burns documentary about Prohibition.

Fascinating look at how people found ways to skirt the law.  That family up your way in Hyannis Port apparently made a fortune rum-running.

Grapefruit Champagne

10-14 grapefruit
2 gals lukewarm water
7ilbs sugar

Wash the grapefruit well, cut into thin pieces and put them into a crock
Pour the lukewarm water and the sugar over the fruit, stir well
Fermentation should begin in a day or two if not add 1/2 oz yeast.
Stir the brew morning and night remove bubbly scum that rises to the top'
When fermentation has finished strain and let stand in glass containers for a week or two. Fine if needed
Bottle into champagne bottles, put a lump of sugar in each bottle cork and cage (important that it is explosive

Ready to drink in about 2 months.

Or give away to friends and enemies.

That family was, and is, a bunch of crooks. That's why they did so well in politics. Hugs, Devlyn

Quote from: Devlyn Marie on April 21, 2012, 06:12:59 AM
That family was, and is, a bunch of crooks. That's why they did so well in politics. Hugs, Devlyn

True, true.

I racked this wine again last weekend, fermentation had almost stopped before the transfer. Now I'm seeing no bubbles or airlock activity. It should start to clear now. I'll keep you posted, hugs, Devlyn

I haven't done anything with this batch for months, I pulled it out for racking, and it threw very little sediment since last time. The wine cleared to a beautiful golden color on the two gallons of first press, and a delicate yellow on the second press. I will bottle this next month if it shows no further signs of fermentation.

Good luck! Seems a bit like painting blind... do you rely on another's taste-buds to guide your hand?

First press on the left, second on the right.

I taste it during the process, it's raw wine, so not very pleasant anyway. I'm checking for off tastes, sweetness,  and alcohol content. I have a friend who loved my mango wine, I'm doing that one again.

It looks lovely, but reminds me of my 24-hour kidney clearance test!   

Give me your best shot with the doctor jokes, it's finished and bottled. I had trouble with the cork, so this bottle will be used first. I present my 2012 Devlyn's Dandelion Wine. Crack a bottle of this, and someone is going to be swinging from the chandelier naked!