The key to making dandelion wine is in the flowers. You'll need only the flowering top of the plant, before it wilts and turns into the white puffball that everyone knows and gardeners hate... and you'll need a lot of them. Select the largest flowers that you can, checking to make sure that there aren't any small bugs crawling around in the middle of the petals. Make sure that you get your dandelions from an area that hasn't been treated with any sort of chemical herbicide or pesticide, and place them in a large pot or container with a lid. You'll need the dandelion equivalent of a gallon, so make sure that you have enough dandelions before you start picking... they won't last long before they start to close up and wilt.
Once you've got your gallon of dandelion flowers, it's time to add some water. Boil a gallon of water, and pour it over the flowers; the heat of the water will leech out the flavor and color of the flowers, creating the base for your wine. Cover the pot or container, and leave it alone for two or three days. Stir the dandelion water occasionally, but resist the temptation to start in on the next step after only a day has passed... after all, the finished product will have to age for six months to a year. Waiting two or three days will be easy.
After the few days that it takes for the dandelions to bleed out has passed, it's time to get started on your wine. Strain the liquid to remove the solid dandelion flowers, and place it in a pan over a burner. Add three pounds of sugar, a section each of orange and lemon peels, and a bruised ginger root. Bring the mixture to a boil, and allow it to boil for around 30 minutes. Once you've finished boiling it, set the mixture aside and allow it time to cool. (Use a cooking thermometer to keep track of the temperature... you'll want it to get down to around 110 degrees before you do anything else with it.)