- 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
- 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.
- Stir very well and then allow to cool to 21°C. Add the primroses, wine tannin, yeast and yeast nutrient.
- Cover the bucket with a tea-towel and leave for 5 days in a warm location, stirring at least daily.
- 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.
- 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.
- Now syphon into bottles. Good corks, clean bottles and “nice” labels will enhance the wine even further.
- I would advise against keeping this wine too long, it’s great while “young”