Primrose Wine


  • 1gal/4.5lt primroses (this is difficult to judge, but a bucketful will be ok)
  • 3.5lb/1.5k Granulated Sugar
  • 2 oranges
  • 1 Lemon
  • 1tsp Wine Tannin
  • 1gal/4.5lt Water
  • 1 pkt Young’s General purpose white wine yeast
  • 1tsp yeast nutrient


  1. Bring the water to the boil and add the sugar. Stir until the sugar is dissolved. Add the peel of the 2 oranges and the lemon, being careful to avoid all the pith.
  2. Stir very well and then allow to cool to 21°C. Add the primroses, wine tannin, yeast and yeast nutrient.
  3. Cover the bucket with a tea-towel and leave for 5 days in a warm location, stirring at least daily.
  4. Strain through a muslin net into a Demi-john, filling to the neck of the jar. Fit a bubbler and bung (with the usual precautions). Leave for 3 months.
  5. After 3 months, providing fermentation is complete, syphon into another clean Demi-john. Leave a further 3 months and then transfer again into another clean Demi-john.
  6. Now syphon into bottles. Good corks, clean bottles and “nice” labels will enhance the wine even further.
  7. I would advise against keeping this wine too long, it’s great while “young”