Quote:
Originally Posted by Talking moose
A really well done dandelion wine is tuff to beat.
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The Hutterites we would buy pigs from for our slow pitch, pig roast wind-ups would throw in a 2 litre pop bottle of Dandelion wine with the pig. Pour it over the pig while it's roasting was the recommendation. Tried a few swigs. It didn't totally suck. Hic.
