April 23rd, St George's day is the ideal one for picking dandelions for this year's vintage dandelion wine.

Pick a bucketful, then wash your hands thoroughly, they aren't called piss-a-bed for nothing. Pull off as much green stuff as possible, then put the flowers in a fermenting bucket with the zest and juice of some lemons, and cover with boiling water. Add sugar and stir well.

It will look disgusting and smell worse.

When cooler, add wine yeast.

Stir daily for a week, then strain the must into demijohns and fit airlocks. Allow to ferment out and clear, racking off when necessary.

The wine will be pale and clear and dry, with NO CHEMICALS IN IT.

It will also pack a kick like a mule.

Cheers, Bron.