3 quarts dandelion flowers
1 lb white raisins
1 gallon water
3 lbs granulated sugar
yeast and nutrient (from the wine supply store)
Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk.
Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap.
Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail.
Add the juice and pulp of the lemons and orange. 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).
Add the raisins and fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and add the reserved pint of water and whatever else is required to top up.
Refit the airlock and set aside until clear. Rack and bottle.
This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year.