I found the following article on the internet, the link at the bottom leads to the site and has more information on Dandelion Wines. The common dandelion (Taraxacum officinale) has long been cultivated for food, herbs and tea, but most Americans consider them weeds and collectively spend an enormous amount of time and money to eradicate them. Thought by some to have been brought to America from Europe, at least two sources report that several North American Indian tribes have traditionally used the dandelion for food and medicine. Thus, it seems likely that the dandelion inhabited both the old world and the new. For those who do not yet know, the wine is made from the flower petals only. Pick the flowerheads mid- to late-morning and then wash your hands (they get sticky while picking the flowers), sit in the shade and pull the petals off the flowers. Some people have told me they use the flower heads (as allowed in the second recipe) without excessive bitterness, but I always depetal the flowers. The recipes below call for 2-3 quarts of dandelion petals per gallon of wine. I know of many recipes calling for less. I just don't use them. If you want another way of measuring your dandelion harvest, Layk Thomas of Angola, Indiana reports that one quart of loosely packed dandelion petals weighs 80 grams, while one quart of tightly packed petals weighs 100 grams. Whole blossoms weigh 110-120 grams per quart. Of the recipes below, I have never used the first recipe as printed, but have used it with less dandelions. I have used the second recipe many times and started using the third recipe last year. I have never made a bad batch of dandelion wine but I know people who have. Invariably, they either left too much green material on the flowers or did not peel the citrus fruit thinly enough. The white pith in all citrus skins will ruin any wine. Peeling thinly means just that. Dandelion Wine (1) 3 qts dandelion flowers 1 lb golden raisins 1 gallon water 3 lbs granulated sugar 2 lemons 1 orange yeast and nutrient Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Strain and rack after wine clears, adding reserved pint of water and any additional required to top up. Leave until fermentation ceases completely, then rack again. Set aside 2 months and rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year. http://winemaking.jackkeller.net/dandelio.asp - A rating would be most generous.