The Dandelion wines from last year taste pretty okay. The one that's hopped (with Simcoe, we assume) tastes very tropical and fruity, like guava. I likened it to the candies you get at the end of a Vietnamese dinner. I wish we'd done more with that. I'll be sure to add Simcoe to the next Dandelion wine.
Speaking of which, I picked ~250 dandelion heads a few days ago. I didn't really pluck off all the green parts because, I'm lazy, and I've read that you really don't have to. So it's about a quart of dandelions, which would, by my estimation, make about 1/2 gallon of dandelion wine, but I'd rather just make a bigger batch and then add things to each bottle after fermentation is done. So, once the rains stop this week I'll harvest more dandelions.
I'd also like to make a dandelion mead.
