Hello,
I've made Dandelion wine twice, and it wasn't to my liking the first time -
I doubt I'll like the batch I have downstairs mellowing out. You really
should make the wine out of just the flower petals, not any of the greens or
roots. My second batch is still aging, but I think it is like anything else,
you like it or you don't. I did try to sweeten my second batch a bit,
because the first batch was too dry. The wines did clear for me, but I will
say it has an odd smell. Have you tried a clearing agent?
Darlene


"miker" > wrote in message
oups.com...
> Just wondering how long I have to wait for my dandelion wine to start
> tasting good.
>
> I've read that it takes time, but every time we taste it, I get closer
> to dumping it. It has always smelled and tasted bitter and nasty. Made
> it in the summer of 2003 from flowerheads (not just petals) and it is
> still not clear despite several rackings. Anyway, we kept it despite
> the fact that I can barely stand the smell, because I've heard that
> this wine takes a lot of time. Really have my doubts that it will be
> drinkable, though.
>
> .
>