Bring the water and sugar to a boil in a saucepan. Stir to dissolve the sugar and cool to lukewarm.

Place the dandelion petals, citrus juice and zest into a one-gallon fermentation vessel. Add the yeast nutrient and pour the lukewarm sugar water over the top.  

Dissolve a packet of champagne yeast or other wine yeast in lukewarm water. Allow it to stand for 5 minutes to rehydrate 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. 

Sciphon the dandelion wine into a clean container, again leaving the sediment behind, to prepare for bottling.

Bottle the dandelion wine in corked wine bottles for longer storage, or flip top Grolsch bottles for tiny batches you're not planning on storing long.

Allow the wine age in the bottle at least 2 months before drinking, ideally 6 months or more. Note: During aging, the wine should be kept somewhere cool-ish like a basement or closet on the north side of the house.