PRIMROSE WINE

Just 4 u

Ingredients:
1 gallon primroses 1 gallon water
3 ½ lb. white sugar 1 lemon
2 oranges Yeast; yeast nutrient

Method:
Bring the water to the boil and stir into it the sugar, making sure that it is all
dissolved. Put the peel of the oranges and lemon into a crock, bowl, or polythene bucket,
being careful to exclude all white pith, to prevent the wine from having a bitter taste, and
pour the hot syrup over the rinds. Allow to cool to 70 degrees F., then add the flowers, the
juice of the fruit, your chosen yeast, and some yeast nutrient. Cover closely and leave for
five days in a warm place, stirring each day. Then strain through a nylon sieve or muslin
into a fermenting jar, filling it to the bottom of the neck, and fit a fermentation trap.
Leave for three months, then siphon the wine off the yeast deposit into a fresh jar. A
further racking after another three months is helpful, and shortly after that the wine will
be fit to drink, if still young.