Dandelions are in season during the spring and summer months, but they lend themselves deliciously to a beverage you can serve year-round. April and May are the best months to harvest dandelions for the purpose of wine making in the Northern hemisphere. Try it out, and taste it for yourself.
Wash and clean the blossoms well. Think of it as a fruit or vegetable; you don't want bugs or dirt in your food. Remove all green material.
Strain through filter papers (coffee filters are recommended). Let the infusion cool down for a while.
Stir the yeast in while the infusion is still warm, but below 100 degrees F.
Cover it and leave it alone, let it stand overnight.
Pour it into bottles, poke a few holes in a balloon and place over the tops of the bottles to create an airlock, to keep out unwanted wild yeasts, and store them in a dark place for at least three weeks so that it can ferment. At this point you now have wine!
Rack the wine several times, optionally. Racking means waiting until the wine clears, then siphoning or pouring the liquid into another container, leaving the lees (sediment) at the bottom of the first container.