Back in the early 70's, when I was about 5-6 yrs old my hippie mom and her friends used to make Dandelion wine (and other wines). They had a party at the house. I woke up very early in the morning and walked around the living room and drank all the half drank glasses of the Dandelion wine and from what my mom told me I was pretty smashed... I do remember being picked up off the floor and someone trying to shake me awake. I don't remember the taste but I would like to try this.
We found a crock in my grandfather's basement after he passed. It had a cork made from tightly wrapped newspaper from 1940s! This was in the late 90s! It was delicious, clear dandelion wine about 50 years old still good!
I did a batch of this but, I did it using white grape juice a squeeze of lime with orange and lemon zest. I found it refreshing and was reminded me of sauvignon blanc mixed with alfalfa sprouts.
I always make dandelion jelly and this year while making it i was wondering if it could be turned into wine im soooo happy you did this ❤ and i WILL be making this one too ❤❤ THAAAANK YOU!!!!!! God bless you, your family and all things you do❤❤❤
I just found your channel, I'm just getting started in wine making and I'm binge watching your videos. Thank you so much for clear and easy instructions!!
Hello Todd, I'm truly inspired by your videos and been making EXCELLENT wine following your exact steps... I would like to hear your advice on the following: do you think adding bentonite mid fermentation and then racking wine into a new stainless steel tank leaving it for two month to sediment then filtering it (at around 8 micron) before bottling instead of racking it twice at 30 days interval without filtration before bottling ? Would truly appreciate your advice since I'm trying to make larger batches.
My advice is don't rush the racking process. I have noticed in some of my wine I rushed for videos still has some sediment in. So I am now adding 1 additional racking and have not had the problem since. That process will definitely help adding mid fermentation I know some people who add bentonite just not for me. I'm going for perfection and clear Sediment free wine. But if you do it let me know your results. 👍👍👍🍷🍷🍷 thanks for supporting the channel.
Hello Todd, We have been watching your videos and are almost ready to bottle our Pineapple wine. My next bucket list wine is beet wine. I would like to make beet wine do you have a video or step by step instructions for a perfect beet wine? when we travel to Europe most homemade wines if they are not cloudy they are not good. Open fermentations and barrel aging? do you have any suggestions or tips?
I can't wait for you to taste that pineapple wine. My favorite. Your right there is nothing wrong with cloudy wine its just wine without bentonite and filtering agents. Once you let it settle out after settling in secondary for 60 to 90 days rack it and bottle it. Beet wine sounds gross to me lol so never made it. I would follow my apple wine video. But you need to boil your beats and only use 4 pounds the apple juice could Make a great addition to it too. The recipe is in the description of that video ruclips.net/video/A0VU406QACM/видео.htmlsi=v3WsOTGC7udRhZRW. Good luck. 😀😀
I have always wanted to do a pumpkin or sweet potato wine and every1 thinks I'm crazy seeing your beet idea makes me feel less alone in my (what can I make into wine) curiosity GOOD LUCK hope you do it and I hope it goes great for you 👍
hmm looks like a good idea to just put the additives in the mesh bag with the fruit. It'll get mixed in either way and you wont have to worry about scraping them off the bottom of the bucket while you stir. Good idea and the wine looks great!
Hi!! U wanted to ask a question about sweetening wine. I found a product called Nature Blessed its 100% pure juice from concentrate for wine making, cider , etc. How can I sweeten the wine with a concentrate? Should I add it straight to the wine or make a simple syrup with it? I need a stronger flavor than just sugar syrup, I'm making pineapple, I tried it without sugar and it has a strong alcohol content with a hint of the pineapple but not a strong pineapple. I want a strong pineapple wine.
Would not recommend adding juice to sweeten in the bottling process. Juice will have alot of fine juice particles getting into your wine. Not ideal. Just add more simple syrup in Bottling stage. I show you that in all my wine videos. That will bring out the strong pinapple flavor if you follow my recipes.
I pick mine remove all stems soak for about an hour in water and acv (helps get rid of any critters hanging on) drain that off rinse again put in freezer contain and add water until they are covered. I make jelly and this is the only way I preserve them until I get enough up. ❤
@@HowToDoneRightI meant to try to sell it is hard you need a liquor license with a business to be able to sell it’s very disappointing cause I didn’t realize how much you need to just sell wine
You said you use equal parts sugar when you're dissolving it on the stove...so 2 pounds water then? I know that's not right but figured I'd get a clear answer because it's not what was said.
If you add 2 pounds of Sugar fill the vessel at the same level. The amount of water is not important at this step. You will add more water to get to your abv target.
Lol... hope you saw this video where we discussed our favorite wines. ruclips.net/video/8g5JSMiEl_0/видео.html I have some at 3 years and it's still excellent. In fact I am almost out and time to make some more. Hopefully you saw our strawberry banana wine that is a new favorite. Banana just adds so much that I may start putting it in all my wine. Hope you made some. 🍌🍌🍌🍌🍌🍷🍷🍷🍷
@@HowToDoneRight I put my batch in the carboy today. On day 15, long road ahead from what I gathered from your video. Also making some sugar shine, or sugar wash. Any experience with that?
Omg you will love that banana wine. It will not last long. Never made sugar shine but I bet it's high octane. Lol I'm hoping to do a rocket fuel wine so don't miss that when I get too it.
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
Back in the early 70's, when I was about 5-6 yrs old my hippie mom and her friends used to make Dandelion wine (and other wines). They had a party at the house. I woke up very early in the morning and walked around the living room and drank all the half drank glasses of the Dandelion wine and from what my mom told me I was pretty smashed... I do remember being picked up off the floor and someone trying to shake me awake. I don't remember the taste but I would like to try this.
Lol.. now that is a great dandelion wine story. 🌼🌼🌼👍👍👍
We found a crock in my grandfather's basement after he passed. It had a cork made from tightly wrapped newspaper from 1940s! This was in the late 90s! It was delicious, clear dandelion wine about 50 years old still good!
Omg that is an incredible story. Thanks for sharing. 👍👍
Those flowers look very healthy.
I hope so. 👍👍🌼🌼
Can’t wait for part 2 since I’m doing the exact recipe and would like to know next steps lol
I'm working on it.
I did a batch of this but, I did it using white grape juice a squeeze of lime with orange and lemon zest. I found it refreshing and was reminded me of sauvignon blanc mixed with alfalfa sprouts.
Thats an interesting description. 🤔
I always make dandelion jelly and this year while making it i was wondering if it could be turned into wine im soooo happy you did this ❤ and i WILL be making this one too ❤❤ THAAAANK YOU!!!!!! God bless you, your family and all things you do❤❤❤
Thanks so much. That jelly sounds good never had it. It's a great wine to try. 👍👍❤️❤️
I just found your channel, I'm just getting started in wine making and I'm binge watching your videos. Thank you so much for clear and easy instructions!!
Thanks so much for finding us. Welcome and excited for you to get started. 😀😀🍷🍷
That intro is a missed opportunity for a "Sid the Sloth" dandelion impression.
Lol
Thanks for sharing! Love your videos and im picking dandelions now 😃
Lol... bottling tomorrow.
Perfect, have a few around my house going to pick and do it.
Keep up the awesome work you do.
Keep me posted. 🌼🌼🌼🌼
Hello Todd, I'm truly inspired by your videos and been making EXCELLENT wine following your exact steps... I would like to hear your advice on the following: do you think adding bentonite mid fermentation and then racking wine into a new stainless steel tank leaving it for two month to sediment then filtering it (at around 8 micron) before bottling instead of racking it twice at 30 days interval without filtration before bottling ? Would truly appreciate your advice since I'm trying to make larger batches.
My advice is don't rush the racking process. I have noticed in some of my wine I rushed for videos still has some sediment in. So I am now adding 1 additional racking and have not had the problem since. That process will definitely help adding mid fermentation I know some people who add bentonite just not for me. I'm going for perfection and clear Sediment free wine. But if you do it let me know your results. 👍👍👍🍷🍷🍷 thanks for supporting the channel.
Hello Todd, We have been watching your videos and are almost ready to bottle our Pineapple wine. My next bucket list wine is beet wine. I would like to make beet wine do you have a video or step by step instructions for a perfect beet wine? when we travel to Europe most homemade wines if they are not cloudy they are not good. Open fermentations and barrel aging? do you have any suggestions or tips?
I can't wait for you to taste that pineapple wine. My favorite. Your right there is nothing wrong with cloudy wine its just wine without bentonite and filtering agents. Once you let it settle out after settling in secondary for 60 to 90 days rack it and bottle it. Beet wine sounds gross to me lol so never made it. I would follow my apple wine video. But you need to boil your beats and only use 4 pounds the apple juice could Make a great addition to it too. The recipe is in the description of that video ruclips.net/video/A0VU406QACM/видео.htmlsi=v3WsOTGC7udRhZRW.
Good luck. 😀😀
I have always wanted to do a pumpkin or sweet potato wine and every1 thinks I'm crazy seeing your beet idea makes me feel less alone in my (what can I make into wine) curiosity GOOD LUCK hope you do it and I hope it goes great for you 👍
Wonder if it would be a good flavor option to caramelize the sugar a bit before diluting it down instead of just making the plain simple syrup
Oh yeah. Or try brown sugar.
Just visited the local home brew store today to get my batch going. What do you think of using black tea to add tannins?
Oh yeah that works perfect.
hmm looks like a good idea to just put the additives in the mesh bag with the fruit. It'll get mixed in either way and you wont have to worry about scraping them off the bottom of the bucket while you stir. Good idea and the wine looks great!
Thanks so much. 👍
Can u use dehydrated dandelions? I can only pick a small amount at a x. So I dehydrate them until I have enough to process for jelly.
Oh yes... I am going to be doing a wine soon with dehydrated...????. it's a surprise.
Hi!! U wanted to ask a question about sweetening wine. I found a product called Nature Blessed its 100% pure juice from concentrate for wine making, cider , etc. How can I sweeten the wine with a concentrate? Should I add it straight to the wine or make a simple syrup with it? I need a stronger flavor than just sugar syrup, I'm making pineapple, I tried it without sugar and it has a strong alcohol content with a hint of the pineapple but not a strong pineapple. I want a strong pineapple wine.
Would not recommend adding juice to sweeten in the bottling process. Juice will have alot of fine juice particles getting into your wine. Not ideal. Just add more simple syrup in Bottling stage. I show you that in all my wine videos. That will bring out the strong pinapple flavor if you follow my recipes.
@@HowToDoneRight ok thank you 😊
Dandelion leaves at that tiem are great in salads and to replace spinach. It is a wonderful plant that has been maligned by too many "Karens".
I love that you sound a little like Will Ferrell's Harry Carey impression. It's great!
Lol.... I think. 🍷🍷
@@HowToDoneRight not meant as an insult!
is there a place you can be contacted to ask about detailed wine questions? because I have a batch going that I might need some special advice with.
Some people reach out via email think under about on home page. Instagram is another possibility my wife monitors.
Ohhh yeah - dandelion season 😃 BUT, can we make wine from the cicada situation?
Let's try it. Lol 🍷
@@HowToDoneRight Sweet Cicada Wine on a Hot Summer Night
Ray Bradbury sent me
Can you store the dandelions in the freezer until you can get to it?
You sure can. But it will be easier to remove the greens when picked and then freeze.
I pick mine remove all stems soak for about an hour in water and acv (helps get rid of any critters hanging on) drain that off rinse again put in freezer contain and add water until they are covered. I make jelly and this is the only way I preserve them until I get enough up. ❤
Great tips. 👍👍
Out of season? LOL, come to the northwest--it's ALWAYS dandelion season here.
Lol.... you should go into business and sell that wine.
@@HowToDoneRightI looked into it possibly go into business looks way to hard to ever do it unless you got the funds and building to do it in
If you can make coffee... you can make wine.
@@HowToDoneRightI meant to try to sell it is hard you need a liquor license with a business to be able to sell it’s very disappointing cause I didn’t realize how much you need to just sell wine
Yeah thats not easy for sure.
You said you use equal parts sugar when you're dissolving it on the stove...so 2 pounds water then? I know that's not right but figured I'd get a clear answer because it's not what was said.
If you add 2 pounds of Sugar fill the vessel at the same level. The amount of water is not important at this step. You will add more water to get to your abv target.
@@HowToDoneRight This is what I assumed, thank you for clarifying it :) love your videos btw.
Thanks so much for supporting us. 👍👍
I would’ve added or just used a light brown sugar. Refined sugar gets the job done , but to me has no flavor.
Turn a rake over and scoop them. Stop killing your back
Lol.. I'm good.
😮 all my dandelion jelly making years and I never thought to do this 🎉life changing idea for me 😊 THANK YOU ❤❤
Banana wine update?
What do you mean?
@@HowToDoneRight in part 2 you said you'd give an update on how it taste after more aging.
Lol... hope you saw this video where we discussed our favorite wines. ruclips.net/video/8g5JSMiEl_0/видео.html
I have some at 3 years and it's still excellent. In fact I am almost out and time to make some more. Hopefully you saw our strawberry banana wine that is a new favorite. Banana just adds so much that I may start putting it in all my wine. Hope you made some. 🍌🍌🍌🍌🍌🍷🍷🍷🍷
@@HowToDoneRight I put my batch in the carboy today. On day 15, long road ahead from what I gathered from your video. Also making some sugar shine, or sugar wash. Any experience with that?
Omg you will love that banana wine. It will not last long. Never made sugar shine but I bet it's high octane. Lol I'm hoping to do a rocket fuel wine so don't miss that when I get too it.
Whaaat. Why tryvto make it like grape wine with tannin? It's dandelion.
You need tannins if not using grapes...
Just sanitised my paddle then touches it.
Pay attention... my hands are sanitized.
Still too much greens.
Nope... perfection... I'm a professional.