When I froze my dandelions, I froze just the petals (the green base and stem
was removed). It is a pain to remove the base. I haven't made dandelion
mead. Yes, I suppose you are getting some strange looks - sleep deprivation
starts to take its toll, you know, the first week is relatively easy, but
then it gets tougher. Just wait until 5-8 weeks if the little one doesn't
start sleeping through the night, you might get more than strange looks.
Darlene

"Don S" > wrote in message
om...
> > I'm just now trying my dandelion wine from 2002 (dry). It has a very
> > dandeliony (odd) taste - which I have not decided if I like or not. I
did
> > make another batch in 2003, and I tried to make it sweeter, but I'm
waiting
> > for that batch to mature. I did not make it this year, because I want
to
> > make something I'll like. I think it could use something else like
raisons
> > or tannin, or a can of 100% Welch's white grape juice. The flowery
taste
> > just really, well, comes across. Have you tried dandelion wine before?
>
> I haven't tried dandelion wine before but between this quote from Jack's
> site "Dandelion wine is one of my favorite white wines, bar none" and that
> field of dandelions I figured I'd give it a shot. I minced up 1/2 cup of
> raisins last night, covered them with boiling water and added them to the
> must. Tonight I strain and put in a gallon jug. I could smell the yeast
> starting up this morning.
>
> When you freeze your blossoms/petals do you remove the calyx before hand
> or just toss them in and remove later. I can pick another gallon of
blossoms
> this weekend but it's the removing of the calyx that is the killer. I was
> thinking I'd like to try a dandelion mead at sometime but we have a 3 week
> old in the house now and I'm getting some stranger looks from his
mother...
>
> Don