As I mentioned I have never had dandelion wine though it does sound interesting. On the other hand being Italian I have eaten (cooked) them. They were a bit bitter but not bad with some olive oil, garlic and whatever else she put in there. And of course some crusty Italian scali bread.
As I mentioned I have never had dandelion wine though it does sound interesting. On the other hand being Italian I have eaten (cooked) them. They were a bit bitter but not bad with some olive oil, garlic and whatever else she put in there. And of course some crusty Italian scali bread.
ReplyDeleteOkay...I read the recipe, but tell me...how do you know when the fermentation is done?!!
ReplyDelete