- You can purchase wine-making kits at any brew shop or online. With a kit, you will have everything you need to make dandelion wine except for the dandelions, yeast and other ingredients. Some kits include bottles, caps and a bottle capper. If the kit you buy doesn't, you can use any clean bottles with screw-on lids for your wine.
- There are two schools of thought on dandelion blossoms for wine-making. One is that all green should be removed from the blossoms, while the other simply removes any stems from the green blossom head. Either way is acceptable, and both methods will produce a delicious dandelion wine. If you do plan to remove the green matter from the blossoms, work quickly and out of direct sunlight so that the blossoms remain fresh.
- Place two quarts of dandelion blossoms into a nylon straining bag and tie shut. In a large stockpot, bring 6 3/4 pints of water to a boil. Add the dandelions and reduce the heat until the water is just simmering. Cook for 20 minutes. Remove the dandelion bag from the water and let cool until it can be handled. Squeeze the bag over the simmering water to release the juices from the dandelions. Add 2 1/2 pounds of sugar and stir until dissolved. With a vegetable peeler, remove the rind from one orange and two lemons, taking care not to peel deeply enough to include the white pith of the citrus. Add the rinds and one cup golden raisins to the simmering mixture. Simmer the mixture for one hour. Remove from the heat and let cool. Add in the juice from the orange and the lemons and one 11 1/2 ounce can of 100 percent white grape concentrate. Add one package of champagne wine yeast and one teaspoon of yeast nutrient. Cover with the stockpot lid and let the stockpot sit for three days in a warm area.
- Transfer the wine mixture to your brewing vessel, cover and attach the airlock. Let the mixture ferment for 60 days undisturbed. Using food grade plastic tubing, siphon the wine into bottles and cap them. Store in a cool, dark place for at least six months before drinking.
