Alternative title: Add a Lot of Sugar
After your dandelions have soaked in water for a few days in a not-too-cold place, strain your funny tea through a clean cloth. Stir in 1.5 pounds (pounds!) of sugar. I think I added a bit less than that, but I tasted the stuff and it was very sweet. And very dandeliony.
Put the wine in clean glass jars (I sterilized mine in the oven first, just to be safe), and cover the lids with cloth. Let them sit someplace warm for three weeks.
Just so you know, part three is letting them sit in new jars for another four months. And then it’s done!
I plan on making at least one more batch this spring, next time experimenting a bit. You can add spices and citrus fruit to the dandelions while they soak. I am also curious to see if the dandelion wine can be made with honey rather than sugar. Do you know?