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Primrose wine

1. Bring the water to a boil and stir in the sugar until fully dissolved.
2. Place the orange and lemon peels in a crock, bowl, or plastic bucket.
3. Remove all the white pith to avoid bitterness in the wine,
4. then pour the hot syrup over the rinds.
5. Allow to cool, then cover tightly and leave for five days in a warm spot at about 21°C, stirring each day.
6. Next, add the flowers, fruit juice, tannin, your chosen yeast, and some yeast nutrients.
7. Cover tightly and leave for another five days in a warm spot, stirring daily.
8. Then strain through a nylon sieve or muslin into a fermentation jar, filling it up to the bottom of the neck, and fit an airlock.
9. Leave for three months, then siphon the wine off the yeast deposit into a clean jar.
10. A further racking after another three months is advisable, and shortly thereafter the wine will be ready to drink if still young.