As I posted earlier, the dandelion wine tasted a bit like gasoline for the first six weeks of it's existence. However, I am happy to report that after three months it has developed quite a nice flavor. I can be quite particular about wine, about the cost of the wine that is, with a self imposed seven dollar price limit. So having admitted that I am no great expert on the subject, I would recommend the dandelion wine. In terms of cost it is quite recession proof, costing only a dollar a bottle. The only regret I have is that I only made seven bottles and have since run out of wine.
Here is a link to the dandelion wine recipe. I followed this recipe exactly. However, I would recommend that you do not leave the bottles open as the recipe suggests. I had a issue with fruit flies and have since read that you can attach a balloon to the top of each bottle to allow the gases of fermentation to escape when it expends while still restricting the admittance of flies.
I'm off to research beet wine so that I might restock my wine cabinet.
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