Dandelion Wine

I do a lot of home brewing mostly beer, ale “Beer and ale are two different things” and mead. I don’t suggest doing it this way if you can avoid it. If this is all you have then go for it but if you want good dandelion wine try this.
1 gallon (Multiply by 5 for a full 5 gallon batch.

2.5 lbs. Raw Honey
75 oz. Organic White Grape Juice
64 oz. Dandelion Tea (2 qt flowers in 64 oz. water)
1 Large Lemon Rind & Juice
1 orange Rind & Juice
.5 tsp yeast nutrient
Irish Moss

Wyeast Dry Mead Yeast
Now do the same thing as “RightHand” said to do up till the point where he says to cover it with chease cloth and leave it. Instead get a 5 gallon carboy, stopper and an air lock this will cost you about $26 from http://www.thegrape.net/browse.cfm/4,10348.html and is a good investment anyway if you’re going to be doing this kind of thing. Pore the stuff into the carboy and put on the stopper and the air lock. Now then just let this sucker sit for about 3-6 months or until the fermentation stops and it clears up nicely"It's better if you leave it longer", you can stir it once in a while but I normally don’t. Then bottle and enjoy, I guarantee it will be better if you do it this way. No offense Righthand.

 

I was reading that many make the mistake and use the whole blossom. In order to make good dandelion wine, use the yellow petals only otherwise you will have bitter wine.