Anyone have any experience with this in general?

my daughter wanted to make some dandelion wine & picked the flowers,
so I dusted off the old equipment and we've got a batch cooling on the
stove waiting for the yeast.

And she asks; "what do we do with the stuff left next week when we
strain it?"

I've always composted the lees-- but I have stumbled across a recipe
once that used grape lees.

I don't remember anything about it except it seemed like a good use
for something that might taste good.

The dandelion wine recipe called for making a tea with the blossoms
and straining them off after a 24hr soak. So the solids in the lees
will be lemon, oranges, raisins.

Fruit cake? Braise a brisket? [I'd rather keep it vegan since she's
done most of the work-- but I might be cooking up some more wine now
that the stuff is pulled out again.]

thanks,
Jim

On May 8, 6:53*am, Jim Elbrecht > wrote:
> Anyone have any experience with this in general?
>
> my daughter wanted to make some dandelion wine & picked the flowers,
> so I dusted off the old equipment and we've got a batch cooling on the
> stove waiting for the yeast.
>
> And she asks; "what do we do with the stuff left next week when we
> strain it?"
>
> I've always composted the lees-- but I have stumbled across a recipe
> once that used grape lees.
>
> I don't remember anything about it except it seemed like a good use
> for something that might taste good.
>
> The dandelion wine recipe called for making a tea with the blossoms
> and straining them off after a 24hr soak. * So the solids in the lees
> will be lemon, oranges, raisins.
>
> Fruit cake? *Braise a brisket? [I'd rather keep it vegan since she's
> done most of the work-- but I might be cooking up some more wine now
> that the stuff is pulled out again.]
>

Seems like you'd end up with a fruit-flavored Marmite or Vegemite.

I'm always leery of eating any waste product.

On May 8, 6:53*am, Jim Elbrecht > wrote:
> Anyone have any experience with this in general?
>
> my daughter wanted to make some dandelion wine & picked the flowers,
> so I dusted off the old equipment and we've got a batch cooling on the
> stove waiting for the yeast.
>
> And she asks; "what do we do with the stuff left next week when we
> strain it?"
>
> I've always composted the lees-- but I have stumbled across a recipe
> once that used grape lees.
>
> I don't remember anything about it except it seemed like a good use
> for something that might taste good.
>
> The dandelion wine recipe called for making a tea with the blossoms
> and straining them off after a 24hr soak. * So the solids in the lees
> will be lemon, oranges, raisins.
>
> Fruit cake? *Braise a brisket? [I'd rather keep it vegan since she's
> done most of the work-- but I might be cooking up some more wine now
> that the stuff is pulled out again.]
>
> thanks,
> Jim

How about adding back some water, sugar and making a syrup? Might be
a pretty tasty syrup to use for all sorts
of things like sweeting tea or topping a dessert.

Jim Elbrecht wrote:

> The dandelion wine recipe called for making a tea with the blossoms
> and straining them off after a 24hr soak. So the solids in the lees
> will be lemon, oranges, raisins.
>
> Fruit cake? Braise a brisket? [I'd rather keep it vegan since she's
> done most of the work-- but I might be cooking up some more wine now
> that the stuff is pulled out again.]

I don't know about wine leef but many breweries use their beer lees as yeast
in bread making. If the saccharomices are the same, the results should be
similar. Which yeasts did you put in that wine?