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  1. #1
    Join Date
    Jul 2008
    Location
    Saratoga Springs, NY
    Posts
    170

    Default Changing sugar to honey in wine recipe

    I found a real simple dandelion wine recipe that calls for 6 cups of sugar. I would rather use honey instead, how much honey should I use? Will it work? Thanks

    Dandelion Wine
    Dandelion wine does not require any special equipment to make. Just dandelions, some sugar and yeast, oranges and lemons, and pots to boil water in. This recipe uses cloves, which I think give it a nice touch. If you have dandelions around, give it a try!

    1 package dried yeast
    1/4 cup warm water
    2 quarts dandelion blossoms
    4 quarts water
    1 cup orange juice
    3 tablespoons fresh lemon juice
    3 tablespoons fresh lime juice
    8 whole cloves
    1/2 teaspoon powdered ginger
    3 tablespoons coarsely chopped orange peel
    1 tablespoon coarsely chopped lemon peel
    6 cups sugar
    Dissolve the yeast in the warm water. Set aside. Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast. Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts

  2. #2
    Join Date
    Jun 2011
    Location
    Denison, Texas
    Posts
    510

    Default Re: Changing sugar to honey in wine recipe

    All the mead recipes I've found call for 3# of honey for a gallon of must. Plus or minus depending on how dry you want it.

  3. #3

    Default Re: Changing sugar to honey in wine recipe

    I have never looked into conversion factors. I'd suggest using a HYDROMETER and add honey to the desired potential alcohol level.
    If you do not understand this, slow down until you do, you will be happier with your end result.

  4. #4
    Join Date
    Apr 2009
    Location
    Stilwell, KS
    Posts
    1,892

    Default Re: Changing sugar to honey in wine recipe

    Sugar is listed in most brewing extract tables as yielding 45 points per pound per gallon (ppppg); meaning 1 pound of sugar disolved in 1 gallon of water yields a SG of 1.045. Honey is listed as 35 ppppg. So if a recipe calls for sugar and you want to use honey instead, multiply the weight of sugar by 1.29 (45/35) and you will get the weight of honey that you need.

    In your case since the recipe calls for 6 cups of sugar, you will have to weight 6 cups of sugar and go from there. You cant do the calculation by volume (well actually you can, but it's too much work for me right now).
    Honey Badger Don't Care ಠ_ಠ ~=[,,_,,]:3

  5. #5
    Join Date
    Jun 2009
    Location
    Montgomery County, NY
    Posts
    1,923

    Default Re: Changing sugar to honey in wine recipe

    It would be a straight up waste of good honey to put it in Dandelion Wine. However yes it will work. Weigh out your sugar and use the same weight of honey + 18% more honey to compensate for the water in it. Last time I had some Dandelion wine it tasted too acidic. I dumped that crap out!

  6. #6
    Join Date
    Nov 2006
    Location
    central mn
    Posts
    282

    Default Re: Changing sugar to honey in wine recipe

    this might help

    SUGAR NOTES

    2 oz. (4 TBSP) sugar raises 1 gallon's s.g. by .005
    1 cup sugar raises 1 gallon's s.g. by .020
    5 cups raises 5 gallons' s.g. by .020
    4# sugar = 9.44 cups
    1# sugar = 2.36 cups
    5# sugar = 11.8 cups
    10# sugar = 23.6 cups

    If wine is at 1.000 s.g., 8 TBSP (half cup) sugar per gallon should taste sweet (to me)

    1# sugar in 5 gallons liquid will raise Potential Alcohol 1%

    Sweetness:
    1# sugar = 3 cups corn sugar
    4# sugar = 5# honey
    3# sugar = 5# raisins
    1# sugar = 20 oz. grape concentrate

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