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Re: [Re: danelion wine] Corrected?

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html

>How in the world do you get
> past the bitterness that I was always under the impression dandelions
> had???   Are you tossing something else in with the dandelions to
> counteract that or am I misinformed about them having a bitter taste?

*I have certainly tasted bitter ones, as was suprised to find any sweet.  I've
read the bitterness is something good for you.  But skip that for now.  I've
had bitter lettuce and think it was said to be irregular watering.  The non
bitter dandelions I had were young leaves... any clues here?  Maybe, unsure.

>Harvest when they are flowering, not when they've gone to seed.

*Hmmm... maybe this is "young..." Old anything is stronger...

>And it's the new flowers that are used to flavor dandelion wine.

*I am not sure how old they even get!?!  How many days do they open and close/
 1 or 7 or?  But one wonders in partial jest, what the beer made from their
seeds would taste like.

>(Dandelions are _not_ the main ingredient in
dandelion wine -- the flowers are a flavoring added to wine made
from the usual wine ingredients, grapes or other fruit being the
bulk).

*I take total exception to this.  Tho sounds great.

*But I picked dandylions and made this when 5, helping with the proceeds.  It
is a labor of love.  Rather tedious.  First, a field full of these is
discovered to take longer than expecxted to collect a 1/2 a bushel basket
full.

*Then the yellow is separated from the rest.  No green allowed at all.  like
pulling leaves from a very reluctant strawberry...

*This renders a quart of lightly packed petals.  This will make about 5
gallons of wine at best.  Boiling water is used to steep the petals.  If
poured into the quart jar, good glass is wise, but if not pyrex, is no
guarentee of breakage.  Have catch cake pan under and pour slowly.  If this
breaks, all is not lost.  Steep in pot.  Filter glass etc, using your coffee
filters.

*Rose petal wine is similar in the making.  I have never had better than
dandylion wine.  An expensive pear wine I have had has some resemblance.  The
flavor is not powerful and I am suprised the grape does not overpower it.  My
grandmother's recipe has added at the bottom, obviously at a later date, "For
an added kick, toss in a handful of raisins."

If too OT, we will not learn what the audience appreciates, if you do not
speak.  I will merely say where posted and divert.  No offense will even
briefly pass my mind.  Happy to hear your opinion, if negative.  Obviously
positive responses are not required.  TIA.

Er, uh, 2 per square?  Diagonally OK?  If so, 8.5 inches apart.
There is something I looked up on and have forgotten what or where but looks
similar, however, is a dull green, with leaves having less pointed edges.  It
does not appear appealing to me and is not a dandy lion.

Cordially, (pun intended)
Bill
San'fogcisco


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