My wife and I made dandelion mead today. A two gallon batch. As dry as it is the dandelions are struggling. The flowers are short and small. I was hoping or five gallons. Maybe we will make some mead out of china rose. It is just starting to bloom.

That’s sounds good. I had some dandelion wine once and it was good, and I’m not a wine drinker.

Made dandelion beer for the first time about a month ago. Was really surprised how good it tasted! Even the wife said she could drink it as well.

Made lots of dandelion wine in my life. Iots of work but I liked it very much.
Have only ever made straight up mead, never flavored.
With dandelion wine, I found out using the whole heads made a somewhat bitter wine. I would separate the green from the yellow petals which took a long time with a few thousand dandelions. Once I found out how to use scissors to snip them right I could flick out the petals with my thumb.
I also never racked off mead before which you must do with the dandelion mead.
I let my mead sit for two years.
How long do you let your mead ferment and sit for?

The first time we made it it sat eight months and we tried one bottle. It reminds me a lot of wine. We just had a bottle that was two years old yesterday while making the new batch. We separate the petals from the green. It is not a fast process.