I forgot to mention, only use the flowery parts when making dandelion wine, not the green sepals. They're bitter, and will spoil the taste.

For all you winos out there, here's my uncle's recipe for beetroot wine:

Six pounds beets

One gallon water

A few grains of rice

Four pounds sugar

(Optional) Two pounds seedless raisins

Juice of two lemons

One packet dry yeast

Slice the beets thinly, and boil in one gallon of water for two hours. Strain and pour (while still hot) into a large crock with sugar, lemon juice, and raisins. Stir vigorously until the sugar is dissolved.

Let stand, and add yeast when cool. Stir three times a day for 10 to 14 days. Strain and bottle.

You could, of course, take a page from that dumb "Moonshiners" show, and distill these wines into brandy. I don't know why you would; from four or five quarts of wine you'll only get about a pint of brandy. And I just don't see too many people gathering the fifty or so gallons of dandelions to make it worthwhile.

Onward and upward,
airforce