[Christina Moore]

I would like to know more about the dandelion wine recipe

[marmac]

I did get to check out Harrison during my trip down to Branson/Table Rock Lake last month.

I was impressed with Harrison ( both the city and the surrounding area)

I liked the church ( Catholic) that is there and they had enough dining places to pick from ( at least for my criteria)

My only complaint was gas was about 10 cents higher onceyou crossed the border from Missouri into AR. ( I noticed that on the two different days of the week we traveled across the AR/MO line)

Was that difference in gas prices normal or a coincidence ?

[AWC]

Originally Posted by marmac

I did get to check out Harrison during my trip down to Branson/Table Rock Lake last month.

I was impressed with Harrison ( both the city and the surrounding area)

I liked the church ( Catholic) that is there and they had enough dining places to pick from ( at least for my criteria)

My only complaint was gas was about 10 cents higher onceyou crossed the border from Missouri into AR. ( I noticed that on the two different days of the week we traveled across the AR/MO line)

Was that difference in gas prices normal or a coincidence ?

That difference is normal, although it can vary by a few cents. Still cheaper than where I moved from. Been here almost a year now, and loving it. Just put an offer in on some property as well.

Sure is a breath of fresh air, soon the bands will be playing on the square on Fridays, always a good time. Of course, I like the simple things, not much on the big city life anymore.

I've made some good friends here, and found most people to be friendly. My family loves it here as well. All in all, this was the best choice we could have made. Of course, if you like hustle and bustle, it's probably not for you, but if you enjoy the country life, quiet nights, and a sense of small towns from years gone by, you'd find a welcoming home here.

[AWC]

Originally Posted by Christina Moore

I would like to know more about the dandelion wine recipe

The one we started using is from "Making wild wines and meads"
6 cups dandelion petals

2 pounds sugar
1 pound light raisins
1 tablespoon acid blend
1 campden tablet
1 pack wine yeast
1 teaspoon yeast nutrient
1 1/2 cups orange juice
1 teaspoon pectin enzyme

Wash and prepare dandelion petals. Place them and sugar, raisins and acid blend into fermenter. Bring 1 gallon of water to a boil and pour it into the mixture. Add a campden tablet and let the mixture sit for 24 hours.

Add pectin enzyme and yeast and allow to ferment for 3 days. Then rack over and allow to finish fermenting. This should take about 3 months. Rack 1 more time and allow to clear. Then bottle.

Should be ready for sampling in about 6 months.


This is my dads recipe:

3 qts dandelion flowers
1 lb golden raisins
1 gallon water
3 lbs granulated sugar
2 lemons
1 orange
yeast and nutrient


The heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Pour flowers and water in large pot and bring to a slow boil. Add the sugar and the peels (no white pith) of the lemons and orange. Boil for an hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Strain and rack after wine clears, adding reserved pint of water and any additional required to top up. Leave until fermentation ceases completely, then rack again. Set aside 2 months and rack and bottle. Six months for tasting, a year for the good stuff!

[RogMar]

Originally Posted by AWC

The one we started using is from "Making wild wines and meads"
6 cups dandelion petals

2 pounds sugar
1 pound light raisins
1 tablespoon acid blend
1 campden tablet
1 pack wine yeast
1 teaspoon yeast nutrient
1 1/2 cups orange juice
1 teaspoon pectin enzyme

Wash and prepare dandelion petals. Place them and sugar, raisins and acid blend into fermenter. Bring 1 gallon of water to a boil and pour it into the mixture. Add a campden tablet and let the mixture sit for 24 hours.

Add pectin enzyme and yeast and allow to ferment for 3 days. Then rack over and allow to finish fermenting. This should take about 3 months. Rack 1 more time and allow to clear. Then bottle.

Should be ready for sampling in about 6 months.


This is my dads recipe:

3 qts dandelion flowers
1 lb golden raisins
1 gallon water
3 lbs granulated sugar
2 lemons
1 orange
yeast and nutrient


The heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Pour flowers and water in large pot and bring to a slow boil. Add the sugar and the peels (no white pith) of the lemons and orange. Boil for an hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Strain and rack after wine clears, adding reserved pint of water and any additional required to top up. Leave until fermentation ceases completely, then rack again. Set aside 2 months and rack and bottle. Six months for tasting, a year for the good stuff!

This is outstanding, and I think the problem a lot of people have is the racking.

We make a lot of wine, and 'spirits', around here.

Rog(I will drink no wine before it's time)Mar

[ronnie1977]

I've been doing research using citydata. Harrison has 13000 residents. i can only find 1 murder since 1997...Wow... I've heard its backwards... With that kind of safe record, maybe its the rest of the country that's backwards...I still havent found another town, with those numbers... but please someone help me....

[thewizard16]

Originally Posted by ronnie1977

I've been doing research using citydata. Harrison has 13000 residents. i can only find 1 murder since 1997...Wow... I've heard its backwards... With that kind of safe record, maybe its the rest of the country that's backwards...I still havent found another town, with those numbers... but please someone help me....

I would think Harrison is a pretty safe area, those numbers seem to confirm that. The whole north central AR range is safe though, as far as I know. I lived there for quite some time and never had any problems/concerns.

[mother mammal]

Originally Posted by ronnie1977

I've been doing research using citydata. Harrison has 13000 residents. i can only find 1 murder since 1997...Wow... I've heard its backwards... With that kind of safe record, maybe its the rest of the country that's backwards...I still havent found another town, with those numbers... but please someone help me....

Depends on what you call "backwards." Maybe other places are just too "progressive."

Really, the two factors making Harrison a safe and pleasant place to live are 1) it is ethnically homogenous and 2) it is a DRY county. To some people, those things are the very definition of "backwards."

As mentioned, being a DRY county doesn't stop someone from making a little dandelion wine. It does however completely eliminate all drunks spare-changing outside stores.

[bagelw]

Originally Posted by mother mammal

As mentioned, being a DRY county doesn't stop someone from making a little dandelion wine. It does however completely eliminate all drunks spare-changing outside stores.

I was in Harrison just last month for work. We ate breakfast at the Mill bakery cafe where a man cracked out of his mind made his way into the restaurant and proceeded to shout on his imaginary cell phone while asking for change. We had seen him a few minutes before standing at an intersection on the highway doing meth-head Tai Chi in traffic. Granted this is most likely not the norm in Harrison but to say being a dry county completely eliminates all those types of drunks is not true.

[thewizard16]

Originally Posted by bagelw

I was in Harrison just last month for work. We ate breakfast at the Mill bakery cafe where a man cracked out of his mind made his way into the restaurant and proceeded to shout on his imaginary cell phone while asking for change. We had seen him a few minutes before standing at an intersection on the highway doing meth-head Tai Chi in traffic. Granted this is most likely not the norm in Harrison but to say being a dry county completely eliminates all those types of drunks is not true.

On a somewhat related note, that's a nice little bakery! It's like a more homey Panera with (I think) better quality.

I don't buy this whole "dry county"= better quality of life by the way. I fail to see how Boone County being dry gives it a higher quality of life than Baxter (wet). Or how Benton County being dry makes it nicer than Washington. (trying to think of similar sized counties to compare). The crowd mentioned that scrounges for change/wanders around drunk are going to drink no matter where they live. All a dry county means in a wet state is you go a little farther to get your booze and you buy it in higher quantities at a time. (Just ask the people that live in Conway. A town with three colleges in a dry county? You do the math .)