Hey Guys and Gals! A rose petal wine made with sugar, white grape concentrate and tannin.
Ingredients
10 cups rose petals, unsprayed
1 gallon water
2.5 pounds white granulated sugar
1/2 teaspoon yeast nutrient
3.5 teaspoons Vinacid R
2 Campden tablets
1/2 teaspoon grape tannin
10 ounces white grape concentrate
1 pack Lalvin wine yeast
Directions
1. Pick the flowers just before starting and remove the petals.
2. Put everything except the water and yeast into the primary fermenter.
3. Add 8 cups of hot water and stir to dissolve the sugar. Add the rest of the water, cover, and wait 24 hours.
4. Stir the yeast into 4 ounces of warm chlorine-free water, let stand 15 minutes until bubbling, and add it.
5. Take a hydrometer reading, attach the airlock, and ferment 5 to 7 days, gently agitating daily.
6. When the foaming calms, siphon off the sediment into a secondary glass carboy.
7. Wait until fermentation dies down, several weeks to several months. Rack into a clean carboy and sweeten to taste.
8. When the wine has cleared and is inactive, bottle it. Age 6 to 12 months. Some prefer 2 years.