Re: RE: vinca/dandelions/now wine recipe

Wow - thanks Bonnie.  Will have to try one or all of those!  Sounds very interesting indeed!  A new project - cool!

Pam

---------- Original Message ----------------------------------
From: "Bonnie M. Holmes" <holmesbm@usit.net>
Reply-To: gardenchat@hort.net
Date:  Mon, 03 Mar 2003 08:03:26 -0500

>Take your pick
>
>Dandelion Wine I
>1 gallon flower heads without the tiniest piece of stalk
>3 lb sugar
>1 oz yeast
>1 gallon water
>2 lemons
>
>Remove petals as directed for clover wine.  Put the petals in the 
>fermenting vessel and pour on three quarts of water---boiling and leave to 
>soak for seven days, well covered.
>
>Stir daily, and cover again at once. Strain ;and wring out fairly tightly 
>and return the liquor to the fermenting vessel.  Boil half the sugar in a 
>pint of water and when cool add to the liquor, then add the yeast  and 
>juice of two lemons.
>
>Cover as directed and ferment for seven days.  Then pour carefully  into a 
>gallon jar, leaving as much deposit as you can behind.  After this, boil 
>the rest of the sugar in the remaining pint of water and when cool add to 
>the rest.  Cover as directed or fit fermentation lock and leave until all 
>fermentation has ceased.
>
>Dandelion II
>2 quarts dandelion heads
>2 1/2 lbs preserving sugar (3 lbs if a sweet wine is desired)
>4 oranges
>1 gallon water
>Yeast and nutrient
>
>Pick the flowers when the sun is on them and they are fully open. Use the 
>whole head (but no stem) and do not bother to pick off the individual 
>petals, which is an exasperating and unnecessary chore.  Pour the boiling 
>water over the flowers and leave for two days.  boil the mixture for 10 
>minutes with the orange peel (no white pith) and strain through muslin on 
>to the sugar.  When cool add the fruit juice, yeast, and yeast 
>nutrient.  Keep in a warm place, closely covered, for four days, then pour 
>into fermenting jar and fit trap.  Leave till it clears, then siphon off 
>into clean bottles.  This makes an excellent white table wine.
>
>Dandelion III
>5 pints water
>2 quarts dandelions
>3 lbs sugar             }
>1 1/2 teaspoons citric acid } 3 pints syrup gravity 300
>1 1/2 pints water               }
>2 lemons
>all-purpose wine yeast starter
>1 yeast nutrient tablet
>1/2 teaspoon grape tannin
>cooled, boiled water
>
>Make up a fermentation starter with the yeast 2 days before preparing the must.
>
>Clean and sterilise the required equipment, and measure up fermentation 
>jar.  Bring the 5 pints water to the boil, put the dandelions in a 
>polythene pail, macerate with a wooden spoon and pour over the boiling 
>water.  Cover and leave for 2-3 days---no longer---stirring each day and 
>replacing the cover.  Make up the syrup, with the sugar, citric acid and 
>water and allow to cool.  Strain the must through a nylon sieve into a 
>fresh polythene pail.  Add the syrup, finely grated lemon rind, and stir in 
>the lemon juice, yeast starter, nutrient tablet and tannin.
>
>Cover and ferment in a warm place for 7 days.  Strain through a nylon sieve 
>into a fermentation jar, top up to 1-gallon with cooled, boiled water and 
>fit fermentation lock.
>
>Allow to ferment until clear and then rack. Rack again 3 months later and 
>bottle two months after that.  This gives you a dry wine which is ready to 
>drink after about 9 months.  For a medium wine, use an extra 8 oz. sugar in 
>the syrup.
>
>Other stuff:  My wine recipe book says that the root wines are "commonly 
>known as 'carrot whisky' or 'potato Scotch'...and, make no mistake about 
>it, these wines do develop many of the characteristics of whisky when kept 
>a long time...for trouble-free root wine it is best to use old roots, that 
>is, main crop thaat have been stored."
>
>Bonnie 6+ ETN
>
>
>
>
>
>At 08:54 AM 3/2/03 -0600, you wrote:
>>Bonnie darlin' - don't suppose you ran across a recipe in your travels, 
>>have you??  If so, do share!
>>
>>thanks - Pam
>>
>>---------- Original Message ----------------------------------
>>From: "Bonnie M. Holmes" <holmesbm@usit.net>
>>Reply-To: gardenchat@hort.net
>>Date:  Sun, 02 Mar 2003 07:02:27 -0500
>>
>> >Dandelion wine is delicious.  If you pluck the yellow from the green of the
>> >dandelion, you will notice a sweet aroma...makes you understand why bees,
>> >etc., gather to dandelion and how you could make wine of such.  The British
>> >make wine of everything...years ago found a little British book of wine
>> >making...recipes included limp root vegetables and used tea leaves...maybe
>> >that is why no one mentions British wine as top.
>> >Bonnie Zone 6+ ETN
>> >
>> >
>> >
>> >
>> >At 08:48 PM 3/1/03 -0600, you wrote:
>> >>Young dandelion greens aren't bad in a salad actually. And I've heard of
>> >>dandelion wine of all things. Never sampled any though. Hmmm. If it's
>> >>any good, I've got enough raw material to make a vat full!!
>> >>
>> >>
>> >>Pam
>> >>
>> >>---------- Original Message ----------------------------------
>> >>From: "Donna " <justme@prairieinet.net>
>> >>Reply-To: gardenchat@hort.net
>> >>Date:  Sat, 1 Mar 2003 20:12:12 -0600
>> >>
>> >> >You must be Italian :)
>> >> >
>> >> >Actually I have a cookbook with hundreds of recipes using native plants.
>> >> >Can't say I eat them, but interesting reading none the less.
>> >> >
>> >> >Donna
>> >> >
>> >> >>
>> >> >> They eat them! In fact, you can get seeds for dandelion cultivars
>> >> >(more
>> >> >> tasty, I presume!).
>> >> >> Cathy
>> >> >> On Friday, February 28, 2003, at 03:27 PM, Jesse Bell wrote:
>> >> >>
>> >> >> > I believe that every plant has a purpose..for sure.  Even
>> >> >dandelions.
>> >> >> > :-)
>> >> >> >
>> >> >> >
>> >> >> > Jesse Rene' Bell
>> >> >> > Claremore, OK
>> >> >> > Zone 6
>> >> >> >
>> >> >> >
>> >> >> >
>> >> >> >
>> >> >> >
>> >> >> >> From: romans810@juno.com
>> >> >> >> Reply-To: gardenchat@hort.net
>> >> >> >> To: gardenchat@hort.net
>> >> >> >> Subject: [CHAT] Re: [CHAT vinca
>> >> >> >> Date: Fri, 28 Feb 2003 13:02:59 -0800
>> >> >> >>
>> >> >> >> the vinca
>> >> >> >> The day I had my chemo, The Dr. & I talked about plants used in
>> >> >> >> research
>> >> >> >> & he said Vinca was one of many they're looking at. God created
>> >> >these
>> >> >> >> for
>> >> >> >> a purpose.
>> >> >> >>
>> >> >> >> Tony Veca <><
>> >> >> >> Another Gr888 Day in Paradise !!!!!
>> >> >> >> Vancouver, WA
>> >> >> >>
>> >> >> >> On Fri, 28 Feb 2003 11:28:47 -0600 "Tricia"
>> >> ><pdickson@nts-online.net>
>> >> >> >> writes:
>> >> >> >> > Gene,
>> >> >> >> > Thanks so much for the information.  I love the vinca and it
>> >> >makes
>> >> >> >> > the spot
>> >> >> >> > under the maple trees where I don't have to mow .  I do use it in
>> >> >> >> > pots
>> >> >> >> > too... and with a blue hosta sounds wonderful.
>> >> >> >> > Thanks again,
>> >> >> >> > Tricia
>> >> >> >> > ----- Original Message -----
>> >> >> >> > From: "Gene Bush" <genebush@otherside.com>
>> >> >> >> > To: <gardenchat@hort.net>
>> >> >> >> > Sent: Friday, February 28, 2003 6:27 AM
>> >> >> >> > Subject: Re: [CHAT] Question re: Astilbe
>> >> >> >> >
>> >> >> >> >
>> >> >> >> > > Hello Tricia,
>> >> >> >> > >     Yes, we do move the containers to a protected spot. We have
>> >> >a
>> >> >> >> > place
>> >> >> >> > > behind the garage out of the prevailing winter winds. We make a
>> >> >> >> > "room" of
>> >> >> >> > > bales of straw the size we need each early winter, them move
>> >> >the
>> >> >> >> > pots into
>> >> >> >> > > this holding area. Large pots in the middle, the smaller ones
>> >> >out
>> >> >> >> > near the
>> >> >> >> > > bales. Sometimes we stuff leaves in between the containers, but
>> >> >do
>> >> >> >> > not
>> >> >> >> > cover
>> >> >> >> > > the tops. Want them to breathe and not get soggy during the
>> >> >cold.
>> >> >> >> > I do not
>> >> >> >> > > remember loosing anything in this manner that was perennial to
>> >> >> >> > begin with.
>> >> >> >> > >     In another month we will get the containers out, begin to
>> >> >move
>> >> >> >> > them
>> >> >> >> > into
>> >> >> >> > > position. Too early to go for the tender perennials and annuals
>> >> >as
>> >> >> >> > yet. If
>> >> >> >> > > your variegated vinca is all that aggressive, why not place it
>> >> >in
>> >> >> >> > a large
>> >> >> >> > > container for trailing with one of the big blue hosta?
>> >> >> >> > >     Gene E. Bush
>> >> >> >> > > Munchkin Nursery & Gardens, llc
>> >> >> >> > > www.munchkinnursery.com
>> >> >> >> > > genebush@munchkinnursery.com
>> >> >> >> > > Zone 6/5  Southern Indiana
>> >> >> >> > >
>> >> >> >> > > ----- Original Message -----
>> >> >> >> > > > Gene,
>> >> >> >> > > > I am going to try putting my hostas in pots... I have some
>> >> >> >> > wonderful
>> >> >> >> > > hostas
>> >> >> >> > > > but have thought this year the variegated vinca is going to
>> >> >be
>> >> >> >> > so
>> >> >> >> > > aggressive
>> >> >> >> > > > that I might have to move them.  Do you move the pots to a
>> >> >more
>> >> >> >> > protected
>> >> >> >> > > > area during the winter?
>> >> >> >> > > > Tricia
>> >> >> >> > > > zone 6b
>> >> >> >> > >
>> >> >> >> > >
>> >> >> >> >
>> >> >---------------------------------------------------------------------
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>> >> >> >> >
>> >> >> >> >
>> >> >> >>
>> >> >> >>
>> >> >> >>
>> >> >> >> Tony Veca <><
>> >> >> >> Another Gr888 Day in Paradise !!!!!
>> >> >> >> Vancouver, WA
>> >> >> >>
>> >> >> >>
>> >> >---------------------------------------------------------------------
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>> >> >> >
>> >> >> >
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>> >>
>> >>--
>> >>Pam Evans
>> >>Kemp TX/zone 8A
>> >>
>> >>
>> >>
>> >>--
>> >>
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>>
>>--
>>Pam Evans
>>Kemp TX/zone 8A
>>
>>
>>
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--
Pam Evans
Kemp TX/zone 8A



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