I have some dandelion wine in the primary right now.
This is how the wife and I prepared the flowers.
This is the recipe I used and it smelled great when boiling and smells excellent in the carboy. I'm going to pitch the yeast tonight (I added a campden tablet last night to sterilize the must and have to wait 24 hours before adding the yeast)
Hopefully it turns out as good as it smells right now.
2 qts dandelion flowers
1 11.5 oz can of Welch's 100% White Grape frozen concentrate
6-3/4 pts water
2-1/2 lbs granulated sugar
1 tsp yeast nutrient
Champagne wine yeast
Pick and remove petals from the flowers ahead of time and freeze petals until you have enough. Put the petals in a nylon straining bag, tie closed, and bring the water to a boil in large pot. When water boils, place nylon bag in water, reduce to a simmer, and cover pot with lid. Simmer for 20 minutes and remove from heat. When cool, drain petals (squeeze lightly) and return water to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Reduce heat and simmer for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange and the white grape concentrate. 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) and fit airlock. When wine clears, rack into clean secondary, top up and refit airlock. Rack, top up and refit airlock every 60 days as long as even a fine dusting of lees form. When wine stops throwing sediment for 60 days, rack into bottles and age six months before tasting. It will improve remarkably if allowed to age a full year. (credit: Jack Keller recipe)