My father-in-law has always talked about the stuff from back in the day. Any tips recipes,what's a good yeast to use. Thanks

Here's a good start, I can't find the recipe I used to use, but, personally I always used Champagne yeast, believe it or not is  a fairly hardy yeast and holds up to a pretty good ferment. Champagne yeast tends to ferment thoroughly and makes for a drier wine.  You should be able to buy it over the internet at any good wine making supply shop. http://winemaking.jackkeller.net/dandelion.asp

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