Mike,

I've never made dandelion wine myself, but from what I've read, it
should be made from the petals alone, to avoid the bitterness of the
vegetative portions. People who know often speak of spending a lot of
time separating the green from the yellow, and they must be doing it for
a good reason.

After two years I suspect it's as good as its gonna get. Still, don't
dump it till you hear from a dandelion expert.

--
Mike MTM, Cokesbury, NJ, USA

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