I've never tried goo gone but twice now I've put what I thot was red colored glass in the dishwasher but it wasn't colored glass but some sort of colored coating over white/green glass. This coating turns cloudy in the DW and I've had to scrape it off. On this last one DH used paint remover which worked fairly well except for the crevasses. I really need to look closely at cheap YS colored glass before I buy it.

I'm glad you asked this question Sprout. I have the bottles but no tree, and I'd love to hear about details. Bottles: I like wine, and I like it even better if it comes in a blue bottle, lol. A friend of mine loves reisling which almost always comes in a blue bottle, so when I'm closer to actually making a tree, I'll ask her to save me some. Harvey's Bristol Cream (a sweet dessert wine) comes in 2 sizes. It takes a long time to drink a whole big bottle, but I just know I'll use the bottles someday. There are other "regular" wines that come in blue bottles. Also some fancy water comes in blue bottles. Sometimes I'll buy a bottle of it if I'm having company. I've also saved "bottle green" pretty green colored bottles, but finally gave up and recycled some of those. Kind of silly to keep when I'm not using yet. Other folks have asked at restaurants or bars for bottles. Red is the hard color to find because its expensive to make red glass. Kathy

It looks like I picked up Ken's "cranky rants" banner, LOL. I worked in a cannery when I was in college. When you're sourcing fruit, determining standards in the field, grading, testing in the lab, it's easy to arrive at consistency. Lemons by the boxcar tend to average out and I certainly can see that for commercial applications a ton of lemons is consistently more acidic than an equivalent amount of bottled. But the home canner uses only one or two or three lemons, which individually may be lower in acidity. Who can know? There is just no way to account for all the things which may happen with a canning formula in the home kitchen. You make applesauce and use windfalls, which are less acid than apples picked from the tree, not even imagining it's an issue. Inexperienced canners, especially, are prone to doing the unimaginable. I can say as a teacher, I can't count the ways the human mind can re-configure the most basic of instructions. I told a friend how to can tomatoes, believing I'd covered every possible way for it to go wrong, only to discover he'd decided water up to the level of the fruit in the jar was sufficient for a boiling water bath. Fortunately, my husband happened to go down the street to visit, spotted the error and insisted he re-process the batch. Sorry if I came across as hostile. Canning fatigue. Like farmers, glad to see the end of harvest. Carol

Be interested to hear how things have progressed. IME, the answer is "No, it is unlikely to survive long term." Reasons: 1) If that window sill receives direct sun, your plant will likely get cooked ... literally. 2) If the plant does some how make it, it will outgrow the bottle. 3) The closed bottle will result in a stagnant atmosphere -- something few plants will tolerate long term and provides a perfect breeding ground for fungi and bacteria.