Dandelion

You can attempt to remove the petals if you like, but it is a very labor intensive process. I made two batches two years ago, one batch with just the petals and the other made with the whole flower (stem removed). I thoroughly enjoyed both, but the difference between the two was slight at best. The wine made with the whole flower was a little nicer golden color, it had a bit more body and I personally preferred it over the wine made with just the petals. BTW, both were Jack Keller recipes.

Paul

Try a pair of scissors. Just trim off the petals. You will not get 100% but it should be faster.

Ray

Ditto. The whole flower worked just fine for me.

I haven't made it but a friend made 5 gallons; he used scissor too. It was unbelievably good. He said it was too much work also but I would say the end justified the means for once...

Joe

Thanks guys. I ended up getting two quarts to make one gallon. It's a lot of work and I don't have enough time to do more. We'll see how it turns out. Figure I'll let it age for a year before I pop one open. I may just use the grolsh bottles, that way I have more bottles and can save it longer.

I agree with Paul and Matt. Trim the stms. I do it as I pick the flowers. My thumbs stay dyed dark green/brown for a week and hurt like mad, and the wine is a nice golden color.

My trouble is waiting for clarity.

Just bottled a batch last night (10 bottles) and I am surprised how much dandelion you taste, even with the lemon/orange as called for in Jack's recipes.

Greg

Dandelion is a "hard labor" wine. I made 6 gallons of petal-only and

6 gallons of whole-blossom last year. My two daughters each prefer different wines. The "whole blosson" wines generally place better in our State Fair wine tastings.

Later, A. J. Rawls Anchorage, Alaska, USA