Normally a beer brewer but my wife has been bugging for years to make a dandelion wine. We picked a recipe from Jack Keller's website that calls for 2 qts flower pedals, 4 oranges, and 3 lbs sugar. I want to double the recipe but 6 lbs of sugar seems like it will be alot. I could measure the OG prior to adding yeast but i am unsure what number I should shoot for. Lalvin D47 (2.5 g) will be my yeast. How much sugar and/or what should my OG be. I am aiming for a semi-sweet taste. We tried a dandelion wine given to us from a friend last year and although a good try it tasted like eating a tabelspoon full of raw sugar.. Thanks for the help.