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I have a 4' electric fence and it works ok for *****, deer and bears. The turkeys fly over the top and gorge themselves up and down the rows under the netting. It's a losing battle here in central NH.

Yes Square, and it's worked fine for us.

I make a lot of fruit wines and I agree with 71B and K1-V1116

Every tree. shrub and fruit tree has leafed out here in central NH. Grape vines are sleeping. Way late.

I have not detected any bitterness leaving the sepals on. Quite the contrary. Good dandelion wine tastes like drinking a floral sunny field. We cover with water in a kettle, add lemon and orange zest, boil for an hour, steep overnight.

Usually 5-6 people, one field, sunny afternoon for 3 hours, half a week after first bloom. 18 -20 lbs blossoms. We do not remove the sepals.

18 gallons every year. Sells out before Christmas.

It's our most sought after wine, and we do pretty much what you outlined.

We crush and press around 10 lbs. for a gallon of juice

I use CO2 to temporarily fill small headspaces. Put the CO2 in at a slow whisper and hold a lit match over the mouth. When it goes out there is enough CO2 in the headspace. Argon is better. Topping up with wine even better.

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71-B1122 is pretty good as is K1-V1116 for cool ferments.

Peach was our best seller in 2021-and in 2022 so far.

1.118 - .992(dry) x 131 = 16.5% ABV. That's pretty hot for a fruit wine which IMHO should end at 12.5% to have a good flavor profile.

Off grid house and winery here. 1/3 mile from the end of the power line so it was a no brainer given the cost of extending the line. Earth buffered/passive solar house. We run on ~4 Kw of photovoltaics with some major loads running on propane- radiant slab in the winery, DHW via Rennai...

It's one of our customers favorites.

Oh yes. Dandelion, Pear, Peach, Blueberry, Aronia are our most popular. Frontenac most popular grape red.

Keep your yeast happy and patience.

The DR trimmers work well for vineyard whacking. https://www.drpower.com/power-equipment/trimmer-mowers

I must have posted the recipe here before so I won't repeat it. It came originally from my grandmother (circa 1975) and we make between 12-24 gal/year. It remains one of our most requested wines. The only ingredients- 12-20 lbs, of blossoms picked in full sun- no stems. No need to separate...