Recipe for Dandelion Wine

I have translated from French the infamous dandelion wine that presided at Eddy and Betty's wedding. The recipe is from Renee's collection.  The original copy of the recipe was cut up by my daughter who wanted to make a snowflake from it when she was about five years old.

Dandelion Wine
One litre of dandelion flowers (the flowers have to be cut before they go to seed otherwise they make the wine bitter)
5 litres of water
1/2 kilo of raisins
6 cups of sugar
one lemon cut into little pieces
2 oranges cut into little pieces

Prepare three days in advance: 1/4 kilo of raisins in 1 litre of warm water, keep for three days in a warm spot.

Put the dandelion flowers in a big pot and add the water.  Boil for 10 minutes. When the flowers have boiled I pass the liquid through a cheesecloth or very thin cotton into another pot.  While the liquid is still warm I add the raisin mixture that was prepared three days in advance and all the rest of the fruits and ingredients.
Stir the mixture once a day for 15 days.  Then let the mixture rest for 2 days before putting it into bottles.
Do not close the bottles too tightly right away or they could burst.  Let the wine rest one or two months then use a siphon to take the residue from the bottom. This can be repeated if necessary.  After put the wine in bottles.