My father-in-law used to make Dandelion Wine. I was intrigued, especially because of the association with the Ray Bradbury book.
But ot was nasty stuff.
(His berry wines were wonderful.)
I was trying to do dandelion once. We had enough dandelions, but you have to only take the petals & it got tiresome doing the collecting. Your FIL might’ve gotten part of the green stuff in there. The weirdest one we’ve done is banana, using dried banana chips & raisins. In the primary fermenter it smelled like sour milk. I almost tossed it, but decided to keep going. It gradually lost that smell & turned out to be an okay mild white wine. Didn’t taste much like bananas, though.
I’ve made Dandelion Wine a few times through the years.
It can be awful if FIL skimped on the oranges and lemons in the recipe.
Which really makes no sense at all because who could AFFORD lemons and oranges if they only had Dandelions to work with in the first place? ;)