thanks to Anthony, at his compost bin blog at http://compostbin.blogspot.com/2006/05/how-to-make-dandelion-wine.html#comments, for posting this recipe he got from his dad.  Looks like work, but I think next Spring I might try it. My yard has all the makings for it.
Dandelion Wine Recipe
11 ounces Dandelion Flower (Petals Only)
1 Gallon and 2 cups of water
1 lb Golden Raisins
3 lbs Granulated Sugar
2 Lemons
2 Oranges
1 Banana
1 tsp Yeast Nutrient
Champagne Wine Yeast Â
Place the dandelion petals the banana and the peels from the lemons and oranges into the food grade plastic pail. Boil the water and dissolve the sugar in the water. Pour the boiling water into the pail and stir. Hold aside a half cup of the liquid. Cover the pail with plastic wrap and let sit until the temperature is 70 degrees. Add the lemons and oranges squeezing them and dropping them into the must. When the half cup of liquid is also cool add to it the yeast nutrient and the yeast according to the directions on the package. When this starts bubbling add it to the pail, recover and place in a warm place for four days.
After four days rack into the one gallon jug and fit with the fermentation trap. You noticed that all the liquid did not fit. Hold this aside in a similar jug or jar. When the wine clears, in approximately 40 to 60 days, rack it to another jug leaving the lees at the bottom of the first jug. You should never rack the wine that is not clear. Use the liquid that was left over to top off the jug. Try to keep the wine full to about an inch and a half from the top of the jug. You should rack two more times before putting the wine into bottles and capping. Be sure that fermentation has completely stopped before bottling.
You should let the wine age about five to six months before tasting. In a year it will taste even better if you can wait that long.