Ingredients:
2 liters of cowslip flowers
3 liters of water
1.25 kg sugar
1.5 lemon slices
15 g baker's yeast
large vessel
Cheesecloth
Balloon or barrel
fermentation bung
Bottles with cork
Preparation:
Place the cowslip blossoms in the large container and squeeze them a little. Then add the water, sugar, baking yeast and lemon slices and leave to stand in a cool cellar for about 7 days. The mixture should be stirred at least once a day.
After the week, the whole thing can be strained through a cheesecloth. Squeeze out the flowers well. Now the liquid goes into a balloon or a barrel and is sealed with a fermentation vent to prevent unwanted air from entering. Fermentation should take place at around 18 to 20 degrees Celsius.
When finished, pour the clear wine above the grounds into bottles, close well and store. Don't forget to label it with your name and date.