Dandelions for bittering?

I'm doing a fermented dandelion 'pop' and wondering how much success people have had using dandelions in place of bittering hops. I've googled this and it seems hit/miss.

Anyone tried this?

At the minute I'm thinking that using them solely for bittering would be the way to go, then add aroma hops. If it works ok it's a money-saver.

[graysalchemy]

Its the green stems which are bitter, they are a bit rank IMHO well they have been when ever I have made wine, the wine is great but the steeping flower heads are

Well, I'm only doing a tiny little demijohn brew with a stockpot, so it's more of a punt than anything else. I'll report how it turns out in a couple of weeks.

Well, it's turned out at 1120 OG. Wonder how much this ferments down.

What have you put in apart from dandelion?

What have you put in apart from dandelion?

Ginger, lemon, orange and grapefruit

[graysalchemy]

No other fermentation tables?

Oh, and table sugar too - loads of it.