sure jane, when we gather the dandelion flowers each spring for sending to jpi (before noon) we separate the bd blooms and the ones fully open we take in to use in the wine. you must pull off all the green part or the wine will de bitter. it must be done immediately or they will shrink. we do this almost daily during the spring dandelion season.adding the petalseach day to about a gallon ou 2 of water depending how much wine you are making and how many petals you have . it is very labor intensive. afteryou have all the flowers in there slice o lomon (biodynamic or at least organic as thinly as you can, add about 3# of sugar per gallon , heat it in a bit of water to make a syrup and add a few whole cloves- stir all together add an herbal wine yeast, put on a fermantation lock and wait aweek or2 till the bubbleing stops . strain and pour into sterile gallon jugs and store 6 months or so if someone gives you a bottle you now know how precious it is. my first bottle of wine i shared with my husband was some homeade dandelion wine. it's like bread though every batch is different. good luck :0sharon---- Original Message ----- From: "Jane Sherry" <[EMAIL PROTECTED]> To: "BdNow" <[EMAIL PROTECTED]> Sent: Wednesday, September 04, 2002 9:20 AM Subject: Re: BD Viticulature Quotes wanted
> I would love your recipe for dandelion wine if you felt like sharing it with > us, Sharon. Thanks for any tips you might have. > > Best, > Jane > > > > > > >> NO QUOTES BUT , SHALL I BRING SOME OF MY HOMEMADE WINE ? RASPBERRY, > >> DANDELION, GRAPE, PEACH, RHUBARB SHALL I PUT YOU ON MY CHRISTMAS LIST ? > >> :)SHARON > > >
