I should have posted this in the spring but it's something to plan on for next year. When gunbunny asked about making vinegar, it inspired me to get out my mother's recipe for Dandelion Wine. The wine ages very well with a fruity aroma and flavor and deep amber color. 1 Quart Dandelion Blossoms, tightly packed 2 gals boiling water Pour boiling water on blossoms and let stand 24 hrs In separate container put 5 medium oranges 5 medium lemons Both ground up, skins and all 6 lbs granulated sugar 1 lb raisens Let stand during the same 24 hr period. Combine both mixtures together, Add cultivated yeast. If cultivated not available, you can use either cake or compressed Cover crock with cheesecloth and let this mixture stand, out of direct sunlight, at 60 to 80 degrees until fermentation has stopped, stirring occasionally. This is usually about 8 to 12 weeks. Filter and bottle but do not cap immediately. Cover with pin pricked paper or gauze and let stand until fermentation stops then cap tightly.