Comment on respect dandelions!

• idiomaddict@lemmy.world ⁨2⁩ ⁨days⁩ ago

  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

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• pruwybn@discuss.tchncs.de ⁨2⁩ ⁨days⁩ ago

  What’s the deal with dandelion wine? Is it really strong, or just an intense flavor?

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  • wise_pancake@lemmy.ca ⁨2⁩ ⁨days⁩ ago

    We to drank way too much, got way too drunk, and it had an awful hangover

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  • Dasus@lemmy.world ⁨1⁩ ⁨day⁩ ago

    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.

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