Right-oh – we’re three (well four, but it should be three) days after adding the sugar, yeast and yeast nutrient to the dandelion wine liquid, having first strained it. It’s bubbling along nicely, and so today’s task is to rack it into one gallon demijohns for the final fermentation stage. It was easy enough, I bought one of those auto-siphon things, which was a lot easier than puckering and sucking on the end of a hose, waiting for a mouthful of sugar and yeast concoction! A few minutes later and we have five full demijohns sat in the garage alongside the last slow ferment cider. Just a couple of years before we taste the results!