I have been collecting dandelions for Luc's dandelion strawberry wine.(read the blog also) I currently have about 1 gallon of petals. Jack Keller has a dandelion recipe that has won medals in competition that uses the dandelion head. He says drinkable in 6 month but better to age a year. That recipe uses the dandelion head, not just the petals. I am planing on trying both recipes but am curious what method everyone has done and some and the results. Just petals or entire head.
I have seen the other dandelion posts and know what some of you think. Has anyone done it both ways? Is the bitterness the only difference?
SJO
I have seen the other dandelion posts and know what some of you think. Has anyone done it both ways? Is the bitterness the only difference?
SJO