So spring has sprung here in Nova Scotia and with it, the dandelions are back. I was considering making a dandelion wine, and I've found a few recipes on the intertubes. This one in particular struck my fancy because of the addition of the raisins:
Does anyone think this would be horrible beyond belief? It seems like a LOT of sugar to me, but I might be off. What would the ABV be on something like this, in a perfect world?
Recommendation for washing flowers?
Should I use dextrose, or cane sugar?
I could use honey and make it a dandelion mead, I suppose. Thoughts?