To make dandelion wine, follow these general steps based on traditional and well-regarded recipes:

Ingredients

• About 3 quarts of dandelion petals (yellow parts only, no green)
• 1 gallon water
• 3 pounds sugar
• 2-3 oranges (with peel, preferably organic)
• 1 lemon (with peel, preferably organic)
• 1 pound raisins (optional but recommended)
• 1 package champagne or wine yeast
• Yeast nutrient (optional but helpful)

Instructions

1. Collect and Prepare Petals
   Pick dandelion blossoms on a sunny day when fully open, removing the green parts to avoid bitterness. Measure about 3 quarts of loosely packed petals.

2. Steep Petals
   Bring water to a boil and pour it over the petals in a large pot or fermentation vessel. Cover and let steep for 3 days, stirring daily to keep petals submerged. The mixture will develop a musty smell, which is normal.

3. Prepare Citrus
   Zest half of the orange and lemon peel finely, avoiding the white pith to reduce bitterness. Peel the rest in thin strips and slice the fruit into thin rounds.

4. Boil Citrus and Sugar
   Add the citrus zest to the flower-water mixture and bring to a boil. Remove from heat, strain out solids, then dissolve the sugar in the hot liquid. Let cool to room temperature.

5. Add Yeast and Fruit
   Add the yeast, citrus slices, and raisins to the cooled liquid. Transfer everything into a fermentation vessel (glass, ceramic, stainless steel, or food-grade plastic). Cover with a cloth or airlock.

6. Primary Fermentation
   Stir daily to keep fruit submerged. Fermentation usually lasts 1-2 weeks until bubbling stops.

7. Strain and Secondary Fermentation
   Strain the wine through cheesecloth or a fine cloth to remove solids. Transfer to a clean vessel for secondary fermentation, which can last 6-8 weeks or longer for clarity and flavor development.

8. Bottling and Aging
   Siphon the wine into clean bottles, cork them, and store in a cool, dark place. Age the wine for at least 6 months before drinking; longer aging (up to a year) improves flavor.

Notes

• Avoid fermenting in reactive metals like aluminum or iron.
• Raisins provide nutrients that help yeast fermentation.
• Use balloons or airlocks to monitor fermentation and prevent exploding bottles.
• The wine will have a golden color and a sweet, floral taste with citrus notes.

This method is adapted from detailed traditional recipes and home winemaking guides