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- เผยแพร่เมื่อ 26 ก.ค. 2019
- This spring I harvested dandelions from my backyard with the specific purpose of making #dandelion #wine.🍷 Watch to learn how I did it. 🤓 New videos every Thursday and Saturday 8 pm EST.
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Let’s all be honest, none of us Genshin impact fans thought dandelion wine was real.
Edit:Wow, even after a year, people are still commenting . For anyone taking this offensive, this was just a joke. I didn’t mean for anyone to take this seriously.
Indeed. Well then, in terms of dandelion, we don't have any on our place.
Lol, I knew of it prior to genshin because my grandfather used to make it
Yeahhh I had no idea!!
So this means that osmanthus wine is real too?!??!!!
@@SunShyne869 yes its real
Greetings from mondstat
Genshin Impact AND the Great Pretender? So cultured.
it's mondstadt......
Kaeya said "hi"
@Yung Xeelee ok but who asked
The dude from noelle's hangout event liked the video
Wow! She's not using any anemo attack to get those dandelions.
She is, she did it off camera. My elemental sight shows elemental traces in the wine
the problem with that is there will be some fowls scattered around the place.....
555
She's the unkown god
HAHAHAHAHA
why do i have a feeling Genshin Impact fans are here? Is venti here looking for a recipe?
Oop-
Yes, how do you think we’re gonna make him come home?
This actually just popped up in my recommendations since I like Emmy's content, though Genshin is what made me interested in the content.
yes.. yes I am
The way u just called us out ☠️
Dandelion wine is a thing **visible Genshin Impact confusion**
*happy venti noises*
Venti is quaking!!
I imagine this wine to be jeans fav!
Lol I would actually like to see Emmy play genshin
*amused kaeya noises*
Would you mind doing another taste test when it has aged more ?
Out of curiosity how long do you want her to wait decades
@@Kazeshini6 Emmy said 6 months was optimal... I would be interested in knowing how it changed over time as well...
@@Wuppetwoman1 me too.
Around Christmas would be optimal
@@Kazeshini6 since she technically started it in April, around Halloween or Thanksgiving is all she has to wait till for it to be properly fermented
I wonder if Emmy is really confused by all the Genshin comments lol
I'm confused by them.
@@raynemichelle2996 it’s a video game
@@raynemichelle2996 Genshin's a video game, and one of the major (german-inspired) cities in the game is very dependent on their wine industry for their economy. It just so happens that the city's specialty is dandelion wine- since dandelions are everywhere there.
I sure am???
this is on my recommendation because i play genshin LMAO
POV: you just wanna know how dandelion wine is made but you’re confused because the top comments are all about Genshin Impact and Venti
Ehe
@@vanbi9430 ta nandayo
😏😏
Shhh it's ok 😳
We're here to slip in silently-
POV : you're a genshin fan not knowing that dandelion wine is a real thing so you watch this video to know how it's made 💀
Make some dandelion jelly, it will surprise you what it tastes like. I love it.
Dandelion jelly sounds odd to me, yet also sounds interesting. I'd really like to see Emmy make it.
Why stop at dandelion? Lets make Emmy make lavender,rose, or sunflower jellies
Do you have a recipe you won't mind sharing with us? I'd love to try making some.
Emmy already made something like that.😋🤘
Irish Rose I will dig it up. I have one for wild violet jam as well. Cannot use African violets only the wild variety.
You are a bee keeper. Try making mead. You might decide you need more hives just for brewing.
I wholeheartedly agree, mead is awesome and since she already is a beekeeper and has some experience with brewing it'd be a really neat idea.
I also support this suggestion!
Do it Emmy!
Capital idea 👍
Agreed 🙌🏼
"Osmanthus wine tastes the same as I remember... But where are those who share the memory?"
Lol... I can hear his voice!!! And I don't even have him.
venti who brought the wine and shares the memory :
@@boneguardsteel994 me 2
I will have order
that line haunting me fr, i have zhongli and i do not regret nor mad bc that haunting me every 24/7
I really thought dandelion wine was something made up on genshin impact, but also is hilarious that if i was gonna find out, it was of course going to be on an Emmy video
I just found out that at foods/drinks in Genshin is actually a real thing
@@CWinteruu ye
Bruh same
Real life copied genshin food?! Oh he11 nah brah 💀
nettle beer too.
The specialty of Mondstadt.
Mastr Dwueluc
Please, friends, remember to use wine yeast not bread yeast. You can get it at any brewing supply store
My husband used bread yeast to try and make alcoholic ginger ale. Do not recommend lol.
@@DraciaNightcat 😂
Actually using regular bread yeast does work however the overall Hall of the higher alcohol percentage is very low not only that the time process is normally doubled or sometimes tripled.😁
I just add a handful of fresh grapes or blueberries since they have yeast on the skins
Brittany 2H why though? I was going to comment to ask.
Venti is coming. I need to be prepared
Did you get that drunk tone deaf?
@@otaku-chananime3026 in just 11 wishes! Worked like a charm ;)
@@NicoleShitsuka Hey Congrats!! **clapping intensifies**
Go outside
@Gin T Who?
“You’re going to need Dandelions, a lot of dandelions” *me with a bunch of dandelions on genshin*
Jion co op
For more dandelion
Nope.. we cant use the genshin dandelions seed... couse i can see that she uses the flower not the seed... and we cant pick dandelion flower in genshin...
me with 6 :
How many do you have lol
I have like 2-
My papa used to make wine and always made dandelion wine at least once a year. One of my favorite memories is me going out and picking dandelions
Valerie Abigail ❤️❤️
That is so wholesome omg
My grandpa use to made wine from Centaurea (I think that's what it is called) blue /purple flowers.
Did you use anemo attacks?
Just a pro tip from a former home brewer. It's a nominal long-term cost, but if you get some cheap high-proof vodka, you can put that in the airlock to keep microbes from growing in there.
I did the same. It helps for long brews
I love this tip. Do you find you need to top it up more often? I assume it would have never ate a lot quicker. I've been brewing / fermenting for years but I have never thought of doing this
Or use some of the sanitizing liquid left over from sanitizing the equipment. The constant bubbling of CO2 gas escaping will also help with keeping those microbes at bay. Don't use the 'glove' method please. That is a recipe for disaster.
High proof vodka or 95 proof everclear in the airlock because if some gets in your brew bam you just increased your Alcohol by volume source hours of looking at homebrew forums.
Cyka blyat
ive been watching waay too much genshin impact content n even the emmymade videos recommended to me r somehow related to genshin nown
TH-cam knows...
Same! 😂😂😂
Genshin impact players are shaking.
Diona get in on this lol
She's busy at Hello Fresh.
Yes
@@venti9925 Eww, you're that green bard that plays for the drunkards at the tavern, aren't you?
Oh... you're allergic to cats? Well, that makes this a lot easier.
@@dionabutshemakesplaylists Diona, please do not hurt him. He’s one of mr. zhongli’s old friends.
@@monach.monakaito4988 Who's that? I've never heard of him.
i dont know why but the scene with you picking dandelions with chickens around you all peaceful just made my heart feel true happiness.
I thought so, as well. It made me homesick for the chickens on our ranch. You could tell the time of day and activity from their clucking. For an especially peaceful and cozy experience, their settling down for the night is lovely. I wonder if there's a video!
I said the same thing!! She makes me want a farm!
That's because city life is like cancer of the soul. Man wasn't meant to live in boxes stacked on top of each other, with the boot of the government stepping on their face, but to live free and among nature.
@@UCvow2TUIH0d2Ax2vik9ILzg a cabin in the woods would be nice,might try to tame wild wolves and die trying
Those chickens looked ready to peck. Down birds down.
Your chickens look so healthy! And I love the soft sounds chicken makes sometimes, this cut was a blessing :3
Totally!
Would love a vid of the li'l chickens just wandering around makin' they sounds.
Venti be taking back all the dandelions from Mondstadt after watching this video
im a regular emmy viewer and i was pleasantly suprised because this popped up in my recommendations and i didn't know dandelion wine actually existed and not a fictional drink from a game!
same haha
Ikr
I remember first hearing about dandelion wine as a drink that fairies and pixies would enjoy, though eventually an actual thing from looking up wildcrafting stuff.
I guarantee, the wines taste improves directly in proportion to the amount consumed.
K
GOOD ADVICE
I concur.
Explains wines in general 😅
@@callmewaves1160 i love your hair 😍
Your chickens looked so confused while you were picking dandelions! Watching you carefully, checking into the jar to see if that's really what you were picking. I swear it looks like they were thinking, "We need to teach this one how to scratch and find tasty bugs! She's gonna STARVE if she keeps picking these stupid flowers!"
Lol, I love her sweet chickies.
Chickens eat dandelions. Along with about anything else in the yard. Grass, insects... they will eat it.
@@elizabetherne556 True... and frogs, and lizards...
@Holden Mcgroine YES!!! 💜
Chickens are voracious predators given the opportunity, I've seen them chase down and eat lizards, mice, frogs and all varieties of spiders and insects. Wonderful things, chickens.
It's very satisfying when the algorithm works. I watch a lot of Genshin Impact videos and get a recommendation for a dandelion wine tutorial. A refreshing change from watching anime videos and getting recommended a mouse trap timelapse.
How do we have the same recommended section
lmao same
same here
...mouse trap time lapse?
Now the only thing we need next is Osmanthus Wine for Zhongli re-run
Dandelions are so important. I wish people didn't think of them as weeds.
They are indeed very beneficial. They ARE NOT native to the New World, an Old World plant naturalized everywhere.
@@bobanderson6656 which isn't so much a problem for me bc the damage has been done and whatever they choked out is gone. But so many "new world" insects depend on them.
Bob Anderson they are one of those plants that follows human migrations but not always intentionally.theres a word for it.
They are fucking weeds next your gonna wanna save crap grass they kill other plants by stealing nutrients so there for there a weed
@@anthonywyattStylist They're useful though. Dandelion greens are very healthy, and the roots can even be used for a coffee like drink. The only thing that makes Dandelions a "weed" is human perception. :) Do your research.
The only person I drop everything for, she’s like free anxiety medicine she makes me feel happy idc if you make fun of me😂😂😂😂
Fast Art She does! She really has helped me😊
What a nerd
1:25 happy chickens. It's all beautiful.
Everybody agrees tho
Ok stfu.
so this is how Diluc does it.
Just that he needs to drag a anemo character.
Then again, Jean will be sad.
Don't mention his name.
@@otaku-chananime3026 well Venti will be more than happy to help
@@otaku-chananime3026 he probably gets venti’s help and tells him he’ll pay him in dandelion wine
omg, it reminds me of Genshin Impact. Maybe Venti would like to drink it.
Diluc be counting Mora he owes.
I have Venti with friendship level 4 and I can confirm he would love it
Oh my god her chickens are so cute
I agree. Beautiful curious chickens.
My buff Orpington buttercup looks identical to Emmy’s. I love the way her comb falls down by her eye it’s so cute. I have another one name Merigold but her comb isn’t as weepy. 🐔 get chickens they make great company!
They look like feathered marshmallows!
It was so cute how they watched her put the dandelions in the jar then peered into the jar lol.
Tis I They do they follow you around help you out. My husband has a compost bin and they just love to go over there with him. He will turn the soil and they’ll find worms. Chickens are so much fun. I’m a bird person
Dandelion’s are so diverse. I’ve never thought of them as weeds.
zazz82 I seen a vegan honey recipe that used dandelion. It’s pretty cheap to make compared to buying raw honey.
right, ALOT of what we call weeds arent. I grew up in Germany and was taught that those " weeds" were good in salads and medicinals. In the US though if it doesnt allow your yard to look like a Green carpet its the enemy.
Ahava I’m in the U.S. specifically Texas and I love having the natural vegetation as opposed to a “well groomed” yard. I never did like the “carpet” look but yes many in the U.S. seem to like it that way. Even the picture on the containers of roundup (horrible stuff) is displayed a dandelion as representative sadly. Dandelion’s were my first favorite flower as a child. I’d love to visit Germany by the way, see the forests there. Most of my family is German American. I’m fourth generation here in the U.S.
They’re a part of my conspiracy theory in the government making us more reliant on their processed foods/medicines, and alienating us from natural remedies.
That being said healthcare is awesome and medicine is very important please don’t roast me LOL
@@zalz82
3rd generation here and I would love to visit Germany also. I think close to the Austrian Mountains would be pretty.
Little known fact...Cinderella's Castle in Disney was fashioned from a castle in Germany.
Thank you for allowing me on your space.
here from genshin impact
Dandelion wine has a unique body to it 😌
Meee
The dislikes were Diona's alts
Lol same!!!!!!!
@@toocooltododrugspencil1691 lol
* Takes sip * "Yah, that needs to age more."
* takes another sip * "Oh this is really boozy!"
* takes another sip * "But yah, deff needs to age more."
* takes another sip *
* takes another sip *
😆
LFMAO
And she starts to laugh more than usual and exaggerate her words in sing songy fashion
@@chazchillings3019 No-one gets drunk that quickly
@@CottonCandy2233 It’s possible depending on the alcohol. Personally I’ve drink two cups of wine and some Seagrams and has never experienced this, but my sister drunk some patron and she was drunk instantly
@@blkmerican-.2934 Not actually drunk that fast, it's a psychosomatic effect. She tastes the alcohol, expects to be drunk, and her brain starts releasing the feel good chemicals before the alcohol has even gotten into the bloodstream.
My grandmother made dandelion wine in the April/May timeframe and it would be ready on Christmas.
A taste of Spring to beat the Winter Doldrums!😋👏👏👍
Debie Baugher great idea 🚀
Mom used to add additional sugar when bottling her dandelion wine so it sparkled a bit when opened.
Use strong bottles if you try!
That dislike is form diona and her alternative account
Indeed. :)
@@dionabutshemakesplaylists finally i found you
@@unknowunknown9096 Why were you looking for me? :|
BRLP
@@dionabutshemakesplaylists PELLRF
I’ve been subbed to Emmy for at least 5 years and never have I been so happy for a single video.
📯 Dandelions should never be thought of as weeds. They make a beautiful salad and I really like the dandelion root coffee. Thanks for a boozy good video Emmy!
Roby Love the agricultural definition of a weed is any plant growing where it is not wanted.
The concept of weeds is sad, really. No plant is a "weed" until someone says it is....which means every plant is a weed to someone.
MrsBrit1 I understand what you mean, but no. Trumpet vine is fine if it’s grown in a pot for hummingbirds, but in a pasture? It will kill every stock animal you’ve got. Same thing for vetch, and a whole host of other beautiful flowering plants. Kudzu was imported from Asia to the U.S. in the 1950s by the U.S. Department of Transportation to be used as fast growth groundcover on the new freeway system, now it’s become so pernicious in the southern States and it literally consumes whole farms in a single year. Bindweed is pretty to look at on a fence post, but as a biannual, it will choke out your whole garden before you can even grow fruiting plants, and drop thousands of seeds that will keep you busy weeding for years to come.
There most certainly are weeds. Context is everything.
Does it give the coffee boost?
It is called a hydrometer. (have been making homemade wine for almost 30 years) The last time I made dandelion wine similar to how you did, it came out at about 20-22% vol.. EDIT: One of My "hillbilly" relatives once said about dandelion wine.. "Drink more than 2 cups and you won't be able to find your backside with both hands".
😂😂😂😂😂
Bruh, what was original gravity and what yeast did u use? 22%abv tollarant yeast is something I want.........
@@skepticfucker280 That was a long time ago, I don't remember the specific gravity
@@SherryPM72 forsure, i usually shoot for 10% but yeast tollarance never actually goes completely dry.
Start with around 1.080 (7lbs sugar into about 4.5gal water) and hope for final of one or less but usually hit 1.008-1.010 as a final.
20% tollarance yeast sounds like a dream......
@@skepticfucker280 Do you use any yeast nutrients? I don't remember its name but there is a distillers yeast that is supposed to finish with a yield of over 30% BV.
1:44 Lol the sound they made when they couldn't get the dandelion is hilarious
Hi Emmy!
As a home brewer (mostly meads) I absolutely loved your video. In my opinion, there is no ‘wrong’ way to make wines, meads, and ciders. If it turns out right and the method suits you, it.s ‘right’ for you. That doesn’t mean however that getting tips or suggestions from other people might not help you in getting. Result you might like more, that might be ready to drink faster, or that might have better clarity... provided those are things you’re after of course.
One of the things I found when making floral brews is that I missed the tannins commercial wine provides. You could purchase wine tannin from a brewing supplies store or webshop but you can easily add tannins by substituting part of the water with simple, strong black tea. It’s easy to do, inexpensive and really makes a difference (IMHO).
Yeast that inly gets flower petals and sugar to munch on is pretty much like a child on a very, very poor diet: it gets sick and is cranky... and it will have poor digestion. Adding nutrients to your brew prior to adding your yeast will help a lot: your fermentation will take off better, and you will have fewer off-flavours. Now, you COULD buy yeast nutrient. You can however make your own. It won’t be as good as Fermaid but it will go a long way to helping your yeast. The easiest way to make your own nutrient is to... give your ferment dead yeast. Yeasts are cannibals. Add a teaspoon of baker’s yeast to a pot of water, allow it to boil for 10-15 minutes and add this murky stuff to your ferment. It will give your live yeast something extra to munch on. You can give your brew an added helping of this home made nutrient on day 2 or day 3 if you want. Now, you could also add other natural nutrients like scalded fruit peels (apple, pear, banana...) but remember those will also lightly influence the flavour of your wine. A lot of people add raisins but research has shown that those really don’t contain a lot of nutrient unless you make a true raisin wine. They do add flavour though and if that’s your goal then add as many (or few!) as you want. Personal experience has taught me that chopped dried dates do seem to boost yeast a lot. No idea why but every time I did, not only did the yeast I used reach full alcohol potential, it even exceeded it.
Another thing to avoid off-flavours: giving your brew plenty of oxygen to start with. In the beginning of the fermentation process, when the yeast is still reproducing and building its colony, it needs oxygen. So getting oxygen into your solution is an excellent way of giving your yeast a good head start. Think of it this way: kids thrive better if you make sure they get plenty of fresh air. So does juvenile yeast. My way of giving yeast plenty of air is to shake the bejeezus out of the container just before and just after pitching the yeast. I block the hole for the airlock with a sanitised finger, and just go for it. For large brews I sanitise my hand-held whisk and whisk the crap out of the brew for five minutes or so.
As said, yeast starts out by needing oxygen in the beginning. Then it becomes an anaerobic process and there is a lot of carbon dioxide in solution in your brew. Some of it will escape but a lot will remain in suspension... and to quote a fellow home brewer: ‘Nobody likes to sit in their own farts... let alone in someone else’s farts’... This means that by day 2 or day 3, your yeast will be sitting in what essentially is a building that has icky smells wafting through the aircon system. De-gassing your brew once or twice a day will go a long way towards getting rid of off flavours that will simply be carried out by the carbon dioxide, and therefore giving your yeast a much, much more pleasant environment to live in.
Now, I noticed you bottled your brew before it had completely cleared. Personally I would have either cold crashed it, or I would simply have waited longer before bottling it. Cold crashing simply means putting your fermenter in the fridge for a few days. The yeast and other particulates will precipitate out faster and settle on the bottom of your fermentation container. Waiting for a longer time does the same. It just depends what your preference is. You COULD use fining agents available at brewing supplies stores but personally, I prefer time, cold crashing and/or multiple rackings. If I ‘lose’ a lot of my brew due to a lot of sediment, I either rack into a smaller container or I add sanitised glass marbles to make up for the lost volume and thus minimise headspace. Why minimise headspace? Because by this stage, oxygen and your brew aren’t friends anymore.
Bottling: if you plan on revisiting home brewing on a regular basis (or on making your own lemonades, cordials etc) you might consider investing in a bottling wand. It fits onto the tube of your racking cane and will make bottling almost spillage-free and SO MUCH easier!
Alcohol content: if you are planning on keeping up with home brewing, even if it’s just once or twice a year, I’d strongly recommend getting yourself a hydrometer. Please notice I did NOT say an alcoholmeter or alcometer! Those are meant to measure alcohol levels in solutions that do NOT contain any sugars and therefore will not give you an accurate reading. A hydrometer is specifically meant for brewing and will be properly calibrated. It also usually comes with a handy chart that not only allows you to estimate the alcohol percentage (ABV) of your brew if all the sugars ferment out, but it’s a handy tool to estimate final sweetness even before fermentation starts (if your starting solutions estimated ABV exceeds your yeast’s tolerance for example) and to figure out if your fermentation is truly done despite the airlock still bubbling, if your yeast’s got a problem (fermentation stops too soon) etc.
On the addition of citrus juice before fermentation: some home brewers will wait for fermentation to be done because the citric acid will often be converted into acetic acid which can taste quite harsh. This is personal preference and also depends on how much your recipe recommends. Adding it in primary might result in a brew with more clarity. Adding it in secondary might produce a fresher yet milder acidity. Your choice. For me it depends on what I am making and on the looks I expect. I will at times just add citrus zest, foregoing the juice altogether, or use zest and add a bit of citric acid after fermentation to get that acidity. If however my brew doesn’t need to be 100% clear I use juice after fermentation and if the conversion to acetic acid is what I want, then I add citrus juice right from the start. I hope this makes sense to you... and I added this simply in order for you to be able to ‘tweak’ future possible brews more to your liking.
Last but not least: just as you mentioned in your video: time is an important factor in improving any brew. My rule of thumb is at least 3 months for low-ABV brews (below 10%), preferably 6 months to a year for wine-strength brews (10-13%), and anything from a year to two years, even mire for high ABV brews (14-18%). This is a rule of thumb I derived from a brewing grandma’s advice: for every percent of alcohol, wait one month after bottling. Mileage may vary according to ingredients, brewing temperature, storing temperature etc.
Sorry for the looooooooooong reaction post. I love your videos and thought you might find the information useful if you decide to revisit the home brewing concept. Given the fact you already have a lot of the supplies, I thought you might.
Wow! This was so helpful! Thank you!
Do you find that upon bottling, the brew MUST be refrigerated? Or could it be bottled and kept in a wine cellar? I don't want to have several bottles of various flower wines taking up good fridge space for 6 months.
@@kymber.r - your finished wine does not need to be refrigerated for storage. I’ve been home brewing for a few decades and if your bottles are well sealed it’s basically the same rule as storing any wine or beer: avoid light and keep at a constant temperature. Swing top bottles are the easiest solution as they seal well and you don’t need any specialised equipment to close them off. If you feel home brewing is a thing you want to get into you could consider investing in a system to cork your bottles but frankly, I never felt the need. I just keep recycling my swing tops and from time to time I buy new seals for them. I do invest in a good no-rinse sanitiser and make sure I do not stress the yeast during fermentation because that can affect flavour and storage. And… I am a big fan of using a hydrometer to make sure fermentation is done. If fermentation is not done and you bottle your brew, it might keep on fermenting and the buildup of carbon dioxide might cause too much pressure for your bottles… with glass flying everywhere as a result. The infamous bottle bomb. No thanks… I do practice bottle fermentation on purpose for sparkling wines, but that’s an entirely different ballgame and makes use of controlled amounts of fermentable sugars, heat-stabilising (as I don’t use chemical stabilisers) etc.
The concept/concern of bottle fermentation is actually one reason some people keep their home brew in the fridge: the cold will slow fermentation (not completely stop it) therefore making storage significantly safer if a home brewer isn’t certain fermentation is done. But it also halts ageing. My preference highly tilts towards buying a hydrometer and knowing where I’m at. Yes, you can wait until your brew clears before bottling. Yes, chances are very high fermentation is completely done by the time your brew is clear… but you can’t be certain. It might have just stalled. Taking three hydrometer readings several days apart 2-3 days to a week) and comparing them gives you more certainty. And a hydrometer costs only a few dollars (mine was under 20 USD).
Two things Emmy didn’t touch upon but that greatly increases the chance of success for any home made wine/mead/cider are initial aeration and breaking the cap. Initial aeration means stirring air i to your unfermented mixture before adding the yeast. Either by stirring, shaking, whisking or using another method. Yeast needs that initial oxygen to build a healthy colony. Your brew will take off better if you do. “Breaking the cap” refers to brews that contain solids, like the dandelion petals here. Your brew is in a warm, moist environment and some brewers experience problems with mold growing on the layer of solids that fermentation pushes to the top of the brew. An extremely easy way to avoid any issues is to either open the container and to stir it using a sanitised spoon, or to leave the container closed (DON’T SCREW ON A CAP TIGHTLY, SEALING IT COMPLETELY!) and gently swirling it until that entire “cap” has been sloshed with liquid from inside your container. Added advantage is that a lot of the carbon dioxide in suspension in the brew will escape and that’s an added way to keep your yeast colony happy. The carbon dioxide is, in essence, “yeast farts” and like us, yeast doesn’t particularly enjoy sitting in its own farts… I use airlocks and the laziest method I have found is to leave the airlock on, grab my fermenter (1-2 gallons, tops) and to swirl, watch sole gas escape through the airlock, swirl some more, etc. Repeat until I’m positive the entire cap has been sloshed on with liquid, and move on with my day. If I feel like it I’ll repeat it later that day but it isn’t really necessary.
I sincerely hope this helps, doesn’t scare you off and makes you give home brewing a try. Over the years I’ve dabbled with fruit wines, ciders, and meads. I’ve done sparkling brews, still brews, high ABV brews, non-alcoholic sparkling brews, session brews. Brews that used only juice (no water brews) and brews that combined water, juice/honey/sugar and a variety of herbs and spices. Some got the addition of toasted oak chips after fermentation and before bottling. Whilst not every brew turned out an absolute winner, all of them were pleasant and so far, none was an outright failure. All of them were fun to do.
Last but not least: home brewing (if it’s not beer) does take some patience. Beers generally are ready to drink as soon as bottle carbonation is finished, which means you can reap the rewards of your labour within a month or two after breaking out your initial ingredients. Beer is more labour intensive though as you need to boil your grain and take it through various stages that will keep you tied to your kitchen/brewing space for several hours. Wines, meads and ciders have a more hands-off process to them that make them (IMHO) to the perfect “lazy person’s” hobby. You sanitise your implements, plop your ingredients into the fermenting vessel, add your yeast, give it a daily swirl for the first week or two, depending on the brew remove the solids, and re-seal… and then forget about it for a while (1-3 months). Then you decide if you want to fiddle with it more or (if it’s cleared) if you want to bottle it. Once bottled, you let it sleep some more (medium to high ABV brews) or if you want to drink it (low ABV brews). There are variations on the timing but you get the idea.
Oh, in case you were wondering: ABV = Alcohol By Volume. Basically the percentage of alcohol in your finished product. A hydrometer also helps to figure that out. Kinda useful to know if one glass ‘ll get you three sheets to the wind drunk or will just leave you with a flattering glow to the cheeks.
Happy brewing!
Unlike most TH-camrs, it doesn't seem like she's reading a script when she does the sponsorship. It's the exact same tone and cadence as the rest of the video
Welcome to Gettin' Turnt with Emmy!
So stoked you did this one!
everyone in the comments: definitely making this later, i want to know what it tastes like
me, a fan of genshin impact: definitely making this later, i want to know what one of venti's favorite drinks tastes like
Alt title: How to summon Venti
I wanna make osmanthus wine!!
"Osmanthus wine tastes the same as I remember... But where are those who share the memory?"
I don't like that bard one bit!
As a Genshin Player I 100% expected something like this to be on my Suggested Page bc of all of the Genshin Comments this might have-
Not only is spraying bad for our bees and other pollinator friends, but weed killers are also harmful to us as well! Is a pretty lawn worth letting the land slowly fall apart? I THINK NOT! :D
I agree. American have been sold on a cutting yards, removing the cut off part, and buying fertilizer and weedkiller.
I'd love to see more kombucha recipes or even something like watermelon wine!
Watermelon wine, Pease!
Yes, watermelon wine!
Kombucha is sooooooo gross
Homemade Watermelon wine has a super subtle taste because its mostly water. You need a lot of watermelons to get a good watermelon taste.
@@aaronsonger5582 - interesting. Thanks for the info.
I made this and it did not last long! (Made a 5 gallon batch. Family and friends loved it too!) Wonderful recipe and got me into crafting wine. Since I’ve made raspberry wine, bubbleberry cider, and black currant wine. Thanks for the video and inspiration!
not Xiao making Dandelion wine for Venti 💀
everyone wondering why the heck is a liyue person doing out here collecting dandelions 🤡
s h i p .
Skip
lmaooo
We make our dandelion wine at home in such a different way and let ours age at least a year. Was interested to watch this video. Native American way is way different.
What process do you use to make dandelion wine?
🎺 "ooo, it's a bit harsh ... needs to age." Drinks the rest of the glass 😁
I'm here because i got curious because of genshin impact's dandelion wine.
May anemo archon be with you
A bit too late for this suggestion, but perhaps for next time. Use a hydrometer. Measure the original specific gravity soon after the sugar water goes in. Then measure the SG just before bottling. Google ABV, and plug those numbers. BTW, when bubbling stops, that might mean one of two things, or both. First the yeast has converted all the sugar to alcohol. This would mean it's bone dry as in zero sweetness. Second, all yeasts have alcohol tolerences. Wine yeasts, unlike beer yeast might go up to 14-16%. At this level of alcohol, the yeast has basically committed suicide. So aging alone might not improve the taste, you may have to back sweeten after stabilizing the wine. Also, you may have to look at the shelf life, unless you will consume it in a very short time. This means adding a sulfite. Just bottled a gallon of Pineapple Wine last week. 2x half gallons of white and concord grape juice are fermenting right now. Also, just completed bottling a gallon of probiotic Gingerbeer. This is my first time making Gingerbeer with a homegrown gingerbug.
John Silva hope you get a tasty one!
If so, keep the gingerbug Mother 'Alive' like a kombucha scoby for your next brew starter. I've even used my gingerbugs to 'Start' Apple ciders. The Apple and ginger together remind me of Apple Pie 😎
@@thirteen34., I was fascinated by my grandmother making different wines (Sour cherry, pineapple, beetroot, coffee, king coconut) for Christmas. Unfortunately she passed away about 35yrs ago, before passing on the secret family recipes. I wanted to recreate the pineapple wine, just for pure nostalgia. Ended up with a product very different, closer to an Icewine in clarity and quality. Grandma's wine was cloudy and had a very short shelf life. But it was meant to be drunk only at Christmas (it was too delicious to last longer than a week), and that too in tiny sherry glasses 😊😄. A ton of recipes on making homemade wines is readily available on youtube.
@@johnsilva5020 If you want a cloudy yeasty wine, you can also cancel the fermentation by heating it above 70°C or so for a few seconds, or by adding straight ethanol up to about 16% ethanol by volume, depending on the type of yeast.
That way loads of floaty stuff and sweetness will stay around.
Also the choice of yeast will make a very drastic difference in taste.
And careful if adding more sugar if your fermentation stopped due to being too dry. If you bottle at that point, the yeast will come back. Calculated, that is how you make sparkling wine... otherwise, that is how you make a glass pipe bomb...
saccharomyces cerevisiae (yeast) has what's called a 33% die off rate, meaning that once it has processed one third (33%) of the mixture to ethanol it will then drown in it's own refuse (kind of anachronistic to the present global climate crisis). I think Joe Silva's estimate of 14%-17% is accurate. I think the machine you were looking for is called an ebulliometer (measures the alcohol content in liquids).
Yest is also killed by vitamin C, so if you fermented the flowers and the raisins and left out the rind and citrus juice to the end you could use it as a yeast-kill-off after removing the mash (the sludge at the bottom) (I, myself use powdered vitamin C), thus preventing the Glass pipe-bombs.
Thank you for posting your vlog, fascinating substance with an smooth sense of style; you have a serenity to your composure which makes your presentation sing. keep up the good work, and enjoy your wine (i agree with another post on here as well, perhaps a post-ageing sampling would be in order :-) Beannachd leibh
Watching you pick dandelions while your chickens circled curiously was a vision of my dream life.
I absolutely love this channel! And you're so incredibly honest, your face tells it all. I especially liked when you are the sunflower head! You are awesome and now I'm inspired to try these new things myself! Thanks 😊
Genshin Impact got me interested in Dandelion wine 🥺
This puts me in mind of Ray Bradbury's book, *Dandelion Wine.*
Somewhere in Eternity, the science fiction writer is smiling 🍷
My thoughts too.
One of my favorite books. Have you read his last book, Forever Summer?
This inspired me and my boyfriend to order some gear to make our own fruit and floral wines for our anniversary! thanks so much emmy for your lovely and wholesome content!! truly heartwarming
My grandfather made dandelion wine and chokecherry wine as well. It’s been part of our history for generations. ❤️
Looks like people found their new summoning catalyst for Venti's future rerun XD
No one:
Emmy's chicken: "Stop picking my dandelions!"
Thought that too! LOL 😁
But theyve certainly been pooped on 2 id use a diff patch away from the birds
Well arent you just te original comedian...
Emmy took a sip and went immediately drunk😂😂😂
Thanks Emmy for this sunshine in a bottle. It really brightened my day. I had a family emergency today and this has been wonderful to brighten my day. I am also really glad that I found someone that loves dandelion as much as I do. I have on purposed scattered the seed every chance I get. My goal has always been to have a yard full of only dandelions. I haven't got their yet but it doesn't stop me from trying. I stirfried dandelion flowers last year but I don't think I crisped them up enough but they were still good. I am going to have to try your fried dandelion recipe soon. I just watched your dandelion jelly and they is very much on my list too. Have a great week.
Thank you.
I'm making this for venti later
Aww, Mona is so nice. Good luck running around to collect those Dandelions.
I watched moonshiners lol... it's called a Hydrometer to measure alcohol content. Donna
Yep, hydrometer, very cheap from a brewing supply shop.
The more water in the liquid the higher it will float, I believe alcohol is less dense then water that's why it works.
Yes, but you need to compare the value before and after fermentation. Because it is not pure water before, the sugars and so also changes the specific gravity.
There is a formula
www.brewersfriend.com/abv-calculator/
I've had dandelion wine, my Uncle made some when I was a kid. Or maybe it's just a Ray Bradbury novel.
Yeah.
I clicked the video the moment I saw the title cus I remember reading the novel. lol
That book is made of nostalgia
It is a Bradbury novel
😂
*Venti has entered the chat*
_Venti is typing..._
By the way, I'm proud of all the Genshin fans here lol. Hope you get your Zhongli/Yanfei/Eula if you're pulling for them!
WOOO JUST GOT ZHONGLII!
@@saihara-chan1739
CONGRATS!!!! 😁
Nooo, not that pesky bard again. Hmph.
I know I’m not the only one talking about genshin impact
No, in fact, my whole school is talking about that thing, idk what isit but it's kinda weird
@@herosive8762 it’s just a game
@@herosive8762 Well, maybe it just happened to be popular at your school. And why is it weird tho?
"Osmanthus wine tastes the same as I remember... But where are those who share the memory?"
Nope you are the only one out of the 2000 other comments mentioning Genshin Impact... just you...
There is a novel by Ray Bradbury named "Dandelion Wine"--my favorite Bradbury book.
THANK you!
Felt as if I was the only one.
I love that every time Emmy is outside the chickens come around like what cha doing?
i seriously thought this video was a genshin reference. the game is taking over my life like literally whenever i see a pigeon i just think about killing it so timmy would get mad :’)
I made my own dandelion wine today. I didn't follow your recipe but you inspired me to make my own batch!! My grandmother used to make this. I've always wanted to give it a try.
Anyone else watch Bon Appétit and thought about Brad while watching this video?
Head over to the fermentation station!
I always tell them we need a collab asap... him and Mark Wiens or Mike from strictly dumpling... or curve ball, action Bronson
As soon as she whipped out the air lock I thought about Brad and his series.
Yes! Collab with Brad!
Kristin Jackson I love Brad and Clare.
I'd love to see you make watermelon rind pickles, Emmy
I made some of these not too long ago, so tasty! I loaded mine up with garlic and onions. Makes for a great addition to a salad or wrap!
@@elainecasper713 do you have to buy organic watermelons for it? So that you don't consume pesticides?
I made some and they didn’t turn out very ell ..I have made many different kinds of pickles , like icicle pickles ( so crisp and yummy ) , bread and butter and dill . So I have pickle making experience .. I just don’t understand what I did wrong .. they tasted ok but the texture was way off ... 😔
@@oabuseer organic is best. I grow my own, so those are what I use. My family loves them as Christmas gifts.
@@suelovescats did you use a recipe that called for you to blanched the rinds in hot water before pickling? Because this style makes the rinds less crispy. They are still tasty though.
Your chickens love you and seem really relaxed by your presence. It’s not often you see that. You must really spend time with them and tend to them.
I'm so happy to come across a recipe that includes dandelions! I love dandelions so much and our front yard had a ton of them- sadly most of them have grown into fluffy dandelions by the time I saw this, but I'm hoping once it gets sunny outside more will pop up, right now it's been pretty rainy outside. Maybe I'll blow around some of the dandelion seeds for fun and also get more of the seeds around haha. They are so pretty and I'm happy to hear their helpful to bees as well-- they seem to get a bad rep due to being weeds so it's nice to see some dandelion appreciation 💛
Maybe try making Lilac wine next?
..so sweet and heady
Now THAT sounds incredible. I bet violet wine, or rose wine would also be amazing.
my nana used tomake elderberry wine and stinging nettle wine, both were yummy
@@pugsandcoffeeplease Upvote for the Jeff Buckley reference. I love that song (the whole album actually).
@@BubblegumLightsaber He was great, however, let's not forget Nina Simone. That's who I was referencing.
I have an obsession with food and drink made from flowers, and Bradbury is one of my favorites. I was so excited for this. I'd love more flower content!
Childhood memories. I remember picking dandelions with the neighbor so he could make wine. Never heard of it again until now.
Thank you so much for sharing this recipe, I’ve always wondered about dandelion wine ever since reading Ray Bradbury’s “Dandelion Wine” as a little girl.
Please revisit these bottles in like.. the fall. Im curious to see how they will taste.
So glad I discovered you years ago Emmy! Back then it was all about the candy kits. I love how your channel has evolved over the years. I’m so glad I’ve been on this journey with you. You never disappoint! 😊 love you gurl!
Yep! We stay for Emmy, instead of what she's doing. She could do crafts, or whatever... I'd still watch!
I remember when our foster dad used to make dandelion wine at the cabin in Saskatchewan, that was many years ago! 😊he used the big wooden barrels, he had two of them. Every summer he made two barrels, he loved that wine 😊
Could you do a rose 🌹 petal wine 🍷 for us?!?! I’ve seen it and it honestly looks delicious 😋
Now I want to start making wine. Hibiscus wine would be really interesting.
You never fail if you at least try. You only learn. Can’t wait for the next update on this wine adventure in a few months!
I bet Mrs. Emmy gonna be damn confused like
"What the hell is Genshin? And wow, does they have dandelion wine? Interesting."
Who is here after Diluc famous wine , Genshin Impact?
Came here bc im a simp for the drunk bard and sad bc i started playing when his banner already went goodbye
Me
Oh look. It's Piemon
I would love to see more foraging recipes! What about trying honeysuckle soda?
Meadowsweet flower wine, soda, jelly etc is one my favourites. Like honey and almonds.
A series of something like "GARDEN GOODIES" or "NUTRITIONAL NATURE" would be amazing!! I love dandelion/chamomile tea! There are honestly so many amazing edible and extremely nutritional herbs/flowers/plants/trees right in our backyards or along ANY nature walk! And 85% of people have no idea! It would be super educational, and you could do different countries as well! Ah that would be such a great idea!
*Dawn winery is shaking. Diluc is sweating* 😂🔥🔥🔥
Yes! The Mondstadt wine industry will crumble!
To measure the alcohol, there's a simple tubular bobber called a hydrometer, which looks much like a thermometer. It measures the density of the liquid by where it floats, which also corresponds to the alcohol content.
Hopefully you found out about this already but just wanted to throw this out there! Great video!
Your chickens are so interesting 😄 Look at those little dinosaur feet!! So cute! 😍💜
My grandmother used to make dandelion syrup with lemon in it. It was sooo good!
dandelions are so versatile, i collect seeds at the local park and bring them to my garden, and being low growing hardy perennials they're so amazingly easy to cultivate! i wish more people have a positive view on them
After watching several of these wine making yours is the bomb. Great job.!