[User196221]

Go to the recipe section of this website and you will find a dandelion wine recipe that was published in Wine Makers magazine that uses the whole flower heads.

[rhythmsteve]

Seperate all the petals from the green material, and just use the petals...i know its time consuming, but doing your due-dilligence up front makes for an easier time down the line, and will let your dandelion wine smooth out quicker. Remember that your going to need to age this wine for a minimum of 1.5 years for it to start to chill out, and be drinkable (by drinkable i mean, more than a shot glass at a time)

[Twintrades]

hahaha. Its sitting in a carboy now. I forgot to add the raisins will that matter in the end ? Might just make this wine more "thin" ? Would adding some tannin help with this ?