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Dandelion Wine

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agentcooper:
I thought I'd try my hand at a Dandelion wine this spring.  I used my 5 gallon brew bucket but the recipe I used only filled the bucket up to about 2 gallons, maybe a bit less.  It's time to rack it and bottle it but I haven't seen my airlock move to show me it has fermented.  My question is,

Does all the extra space in the bucket stifle the fermentation process?  Should I still bottle it or start over?  Thanks!

Cedar:
Did it turn a shocking green in 1-3 days after starting it?
Then did it turn a shocking gold which mellowed out?

What yeast/sugar did you use?

Did it bubble at all?

What temperature has it been sitting at?

Cedar

agentcooper:
No, it hasn't been a green color.  I used a champagne yeast to curb some of the sweetness.  I have not seen it bubble in the airlock but I did not open it until today (3 weeks after brewing).  It has been sitting at room temp, around 65-75 degrees.

Cedar:
Even though I only used 4 gallons of dandelion flower only, it turned grass green for 2-3 days. Then GOLDEN and then pale gold. I used champagne yeast as well. White sugar.

Mine started working maybe a week after putting it in? And I did not take it out of the carboy for MONTHS. It is not quite like mead, where it will start working, and then won't and then will again on a whim, but mine worked for a LONG time.

I suspect yours is too cold? And if yours did not work at all, I suspect it has not started.. so you might add a bit more sugar (I think you can do that) and see if you can get it working.

Cedar

Wapakguy:
I agree with cooper, don't bottle it yet.  The large air pocket you have is probably why you aren't seeing the bubbles.  There isn't enough pressure to force them out as vigorously as you are used to seeing.

If you want to rack it, that's fine.  Maybe even add some honey when you do for a little kick to your yeast.  But it needs ferment for a good three months before bottling.  And then age at least another 3.  The champagne yeast is good for a more dry, higher alcohol wine, but it takes longer. 

With my batches, I open the first one thanksgiving to note some of the early characteristics and then I wait until the following spring before I open the next.  It takes a lot of willpower but it's worth the wait!

As an aside, a fun thing I do with the flower castings after I'm done boiling them is set them out and make sun tea.

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