I've made quite a bit of blackberry, peach, grape and even cantalope wine but never dandelion wine. If it runs the same as fruit it would be:
4 lbs. fruit
12 lbs. sugar
2 packs dry yeast
Pour ingredients into a 5 gal. bucket
Add water to about 3 inches from the top of the top of the bucket. Tap or spring water is fine.
For the first seven days the mixture needs to be stirred twice a day.
At some point during the seven days you'll need to drill a 3/8" hole in the middle of the lid and find some 3/8" hose to insert into the hole in the lid about half inch deep.
On the seventh day when you have stirred it the second time seal the lid air-tight. It HAS to be air-tight.
The hose you inserted in the lid can now be run to a water bottle with water in it. This method allows for the pressure that builds up in the bucket to escape. You'll hear it bubbling every so often, that means its working.
Let it sit in a place where it won't get too cold or hot for six weeks.
After the six weeks it may still be building pressure in the bucket so I let it sit for about seven or eight weeks just to make sure. If you bottle it and pressure is still building it could git ugly. i've seen bottle explode when folks try to bottle too soon.
You can taste it after the six weeks but it seems to get better the longer it sits.
We use a paint strainer to put it in 1/2 gal mason jars and let it sit for a few days before siphoning it into wine bottles. That allows the smallest particles to settle to the bottom of the mason jars and produces a very clear wine.
I re-use bottles and corks. As a matter of fact most of my family and friends stop by for a re-fill quite often.
You really don't have to use wine bottles. Jars with lids would work too.
Hope this helps. If you have any questions feel free.