Dandy-Lion Wine Part II

I posted about our adventure with dandelion wine at the beginning of May. Since then much has occured that had nothing to do with our fermenting experiment, so it continued on its own merry way, until a week or two ago when we unwrapped and sniffed, and strained, and tasted, and rewrapped.

It didn’t smell exactly off, more like an orange that’s just about to keel over and let mold devour it.

Straining the pulp

Straining the pulp

We strained it a couple of times to remove as much of the broken down orange and lemon bits as we could. Then we let it settle for a couple of hours and skimmed a snifterfull off the top.

We each took a mouthful and after letting it sit on our tongues for a moment (to appreciate the ‘full bodied’ flavour) we swallowed.

To say it had a kick like a mule was like saying Voyager I passing into interstellar space was just a bit of a space jaunt.

I felt my knees go numb and sat down, somewhat abruptly.

I think it needs to age a little more.

Not the Green Hat again!

Not the Green Hat again!

 ***

 and, a Widdercat pic for LondonMabel

I know. Sleeping again. What can I say? I was an old cat.

I know. Sleeping again. What can I say? I was an old cat.

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