Les Blog

First attempt failed because soaking the flowers at room temperature for more than a week makes the liquor go off. Second batch soaked in the fridge. Ferment has begun. It smells a little like artichoke. In case you were wondering, dandelion wine is a flavored sugar ferment with some added lemon juice. I presume the latter is for acidity. I have not make it before, or even tasted some, but it seems like it could end up tasting like a thin gewurztraminer.

I have just now gotten around to seeing Mondovino, and I’m livid. This is not a political site, but if any of my fellow Garagistes ever suggests a joint venture with the Mondavis, I will personally blow up this blog.Also: is it a cheap shot to point out that you can’t spell ‘James Suckling’ without ‘suck’?