When the mixture that is effectively dandelion soup has cooled sufficiently, it's time to start fermenting it. Use a piece of dry wheat toast and sprinkle some yeast on it; wine or mead yeast would be preferred, but breadmaking yeast will also work. Place the piece of toast in the pot, and cover it... leave it alone for two days. (Don't even stir it.) After the two days have passed, strain the liquid off again and place it in bottles or casks. Put it in a cool place where it can sit undisturbed for at least six months (though a year is fine if you can wait that long). If you end up with more than you think you might drink, don't worry about it; if properly kept, wine only gets better with age.