I’m pretty sure that’s the only reason my great uncle used to make fortified tomato wine. I wasn’t around for it, but it seems to have exclusively been drunk by his kids, to their great regret. He could always tell by the uncontrollable retching
Fermenting anything generally results in at most some 15-18%, depending on the yeast you use. I’d say 10-12% is more realistic for homemade wines, but 14-16 isn’t out of the question.
So I don’t know what the deal is specifically with dandelion wine, but usually 10% alc will fuck up a person (and a teen especially) pretty well if chugged and the brewing process usually leads to there being all sorts of things in it (alcohols sugars, not-too-toxic byproducts) so the hangovers you get from home wines are usually… interesting, to say the least.
A friend’s dad made this and we stole some as teens.
He wasn’t mad, he knew we learned a lesson.
I’m pretty sure that’s the only reason my great uncle used to make fortified tomato wine. I wasn’t around for it, but it seems to have exclusively been drunk by his kids, to their great regret. He could always tell by the uncontrollable retching
What’s the deal with dandelion wine? Is it really strong, or just an intense flavor?
Fermenting anything generally results in at most some 15-18%, depending on the yeast you use. I’d say 10-12% is more realistic for homemade wines, but 14-16 isn’t out of the question.
So I don’t know what the deal is specifically with dandelion wine, but usually 10% alc will fuck up a person (and a teen especially) pretty well if chugged and the brewing process usually leads to there being all sorts of things in it (alcohols sugars, not-too-toxic byproducts) so the hangovers you get from home wines are usually… interesting, to say the least.
We to drank way too much, got way too drunk, and it had an awful hangover