Primrose wine

Ingredients for 1 servings:

• 220 g flowers (cowslip flowers)
• 2 liters of boiling water
• 700 g sugar
• 50 g honey, wildflower honey
• 1 lemon(s), juice only
• 1 orange(s), juice only
• 4 yeast tablets
• 10 g yeast

Instructions

Working time approx. 55 minutes; Rest period approx. 20 days; Total time approx. 20 days 55 minutes

Take 6 tablespoons of the boiling water and let it cool separately in a cup. Add the primrose blossoms to the remaining water and let it cool in the pot. Then strain the liquid first through a sieve and then through a coffee filter. Place the remaining blossoms in a damp, well-wrung tea towel and squeeze out as much of the excess juice as possible. Add the resulting juice to the filtered liquid. Heat this with the sugar and honey until both have dissolved. Heat the water in the cup to approximately 40°C and dissolve the yeast tablets in it. Add the solution and the juices to the primrose brew. Check the temperature of the brew. When it reaches 35°C, break the yeast into small pieces and stir in. Now pour everything into a large punch bowl, rum pot, or similar, seal with a tea towel and a ribbon, and let it ferment in a warm place. When the liquid stops crackling, the fermentation process is complete. The wine can then be bottled. However, these should not be sealed with tight closures. Small cotton swabs or microwave-safe wrap and rubber bands are ideal closures. The wine will keep for 4 to 7 months in a cool, dark place. It is suitable for fruity punches, exotic cocktails, and flavors dessert sauces and parfaits. The fermentation time depends on the room temperature, i.e., the weather. In hot summers, it proceeds more quickly. The average fermentation time is 18 to 26 days.