Hmm, are you sure you’re not one of my kids? I used to make all three go out and pick bushels of the blossoms. It takes a lot to make five gallons of wine. They thought it was fun at first, then got pretty sick of it.
The worst part for me was sitting down for hours snipping off the stems. If you leave any of the parts that have the white juice, it will ruin the wine, making it bitter.
The reason that dandelion wine has a bad rep is that too many people make it cloyingly sweet. The trick is to use just enough sugar to have a nice dry wine. It is really good, but takes a long time.
I used 5-gallon glass carboys to do the fermenting, using a rubber stopper with a glass tube going into a beaker of water to make an air lock (any air getting into the process will turn it into acetic acid). Nice to have them bubbling away for a few months.
Fun, good and cheap, if you have kids to pick the blossoms and don’t get busted for breaking the child labor laws.