I know this probably isnít the best place but I was wondering if anyone here knew anything about making Dandelion Wine. About 3 years ago I made a little bit with the recipe in the book 100 Proof and kinda forgot about it while it was aging in my basement. Iím wondering if it is safe to drink because all of the recipes Iíve looked at online and the one in my book say to age for 6 months and make no mention what would happen if you aged it longer nor could I find anything about possible dangers associated with making this wine. Iím assuming itís ok to drink but this has aged much longer than the directions say to age it for. The only thing that really bothers me is the yellow ring at the top of the jug, it was there before the first 6 months were up but now it is a lot bigger and brighter. From what I have read the sediment on the glass rocks is must (yeast, pigments, pollen, etcÖ) and is normal, the color of the wine also looks normal. Just figured I would ask here so I know whether or not Iím going to poison myself whenever I do try it.
(If your wondering, I only picked enough dandelions for enough wine to fill 1/2 the jug so I added thoroughly cleaned glass rocks to displace the wine just in case oxidation would become an issue. You need to pick ALOT of dandelions to make this stuff and you can only use the petals, none of the green should be used.)