The long wait

2 months from now, just after my future wife is no longer the future wife, the fermentation of the dandelion wine will be done.

Last night we racked the wine from the primary fermentor to the secondary - it smells like burcak. Burcak for the uninitiated is a Czech speciality which is basically young wine that looks like sheep phlegm. For some reason it is insanely popular here, but not with me.

The thing that worries me is that I find inordinate pleasure from just watching the airlock bubble away - it is nice to know that there is at least something going on in the bottle.

Dandelion update

The petals have been filtered, about 3lbs of sugar dumped in, add to that the yeast and what do we have?

4.5 litres of gently bubbling dandelion wine, nicely fermenting.

Last week the yeast and airlocks we ordered from the UK arrived and the project is going forward nicely.

Next up, beer......