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Place dandelion blossoms into boiling water and let sit for 4 minutes.
Remove and discard blossoms.
Let water cool to 90 degrees F (32 degrees C), about 10 minutes.
Stir in sugar, orange, lemon, and yeast; pour into a plastic fermentor and attach a fermentation lock.
Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days.
Siphon the wine off of the lees (sediment) and strain liquid through cheesecloth before bottling in four sterilized 1-quart canning jars.
Age the wine at least 1 week for best flavor.