Apparently (Jack says) you can trim the base of the flower off or not
trim it off. If you do, the wine is drinkable in a year. If you do
not it will take 3 years. This year I am going to try the untrimmed
version.

this is information taken from Jacks Wine blog BTW,.
Hoss wrote:
> On 21 Apr 2006 02:59:35 -0700, wrote:
>
> >
> wrote:
> >> You can attempt to remove the petals if you like, but it is a very
> >> labor intensive process. I made two batches two years ago, one batch
> >> with just the petals and the other made with the whole flower (stem
> >> removed). I thoroughly enjoyed both, but the difference between the
> >> two was slight at best. The wine made with the whole flower was a
> >> little nicer golden color, it had a bit more body and I personally
> >> preferred it over the wine made with just the petals. BTW, both were
> >> Jack Keller recipes.
> >>
> >Ditto. The whole flower worked just fine for me.
>
>
> I agree with Paul and Matt. Trim the stms. I do it as I pick the
> flowers. My thumbs stay dyed dark green/brown for a week and hurt
> like mad, and the wine is a nice golden color.
>
> My trouble is waiting for clarity.
>
> Just bottled a batch last night (10 bottles) and I am surprised how
> much dandelion you taste, even with the lemon/orange as called for in
> Jack's recipes.
>
> Greg