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Hi Faith, I do! I'd honestly suggest making dandelion mead instead of wine, as it's much better. Sugar wines tend to be thin and they're not nearly as satisfying, especially when made with flower petals that don't add body like fruit does.
I do have a dandelion wine recipe posted, but I need to update it as I've changed my process a bit and it's much better.
I'd suggest using about 1 quart of petals (removed from green parts) to each gallon of wine. That's roughly 1 gallon of actual blossoms, since they pack down quite a bit more when you pluck them out of the flower blossom.
Bring about 3 quarts of water to a boil, turn off the heat and add the petals. Let is steep about 15-20 minutes and then strain. Add 3 lbs honey (about 1 quart), stir to dissolve.
You'll also want: 3 oranges, juice and zest 1 lemon, juice and zest 1 tsp yeast nutrient 1 packet wine yeast
For the wine yeast, I'd suggest Cotes de Blancs these days, rather than champagne yeast. It gives a better flavor.
Add in all the other ingredients to the hot honey mixture, except the yeast. When it's cooled completely, now it's time for the yeast. (From here on out, the instructions are the same as I have in my article on dandelion wine)
Dissolve a packet of champagne yeast or other wine yeast in lukewarm water. Allow it to stand for 5 minutes to re-hydrate and then pour it into the wine. Top off with a bit of extra water to bring to fill the carboy, but be sure to leave at least an inch of headspace.
Cap with an airlock and ferment for about 3 weeks or until fermentation has stopped. It will take a bit longer if you don't use raisins because they provide extra micro-nutrients to get the yeast working faster.
Siphon the wine into a clean container, leaving the yeast sediment behind. Allow the wine to ferment in secondary for at least 6 to 8 weeks, checking the water lock periodically to ensure that the water hasn't evaporated.
Siphon the dandelion wine into a clean container, again leaving the sediment behind, to prepare for bottling.
Bottle the dandelion wine in corked wine bottles.