we have never made any flower wines other than elderflower, but a recipe in a book we have says you need a gallon of primroses. That's a hell of a lot of primroses! You also need 3lbs of sugar, 2 oranges, 1 lemon, 1 teaspoon of grape tannin, 1 gallon of water, yeast and nutrient. "Bring the water to the boil and stir in the sugar making sure that it is all dissolved. Put the peel of the lemon and oranges in to a crock, bowl or polythene bucket, being careful to exclude all the white pith (no jokes about taking the pith, please!) and pour the hot syrup over the rinds. Allow to cool to 21 deg C, and then add the flowers, the juice of the fruit, tannin, your chosen yeast and some yeast nutrient. Cover closely and leave in a warm place for five days, stirring each day. Strain through a nylon sieve or muslin into a fermenting jar, filling it to the bottom of the neck, and fit an airlock. Leave for three months and then siphon the wine off the yeast sediment into a fresh jar. Further racking after another three months is helpful, and shortly after that the wine will be fit to drink, if still young." Hope that's helpful.