Rose Petal Wine
Rose Petal Wine: Makes 1 Gallon.
Ingredients- 2 qts. (~2L) rose petals, 2lbs. (0.91 kg) sugar, 2tsp. Citric acid, 1 gallon (3.8L) plus 2 cups of water, ½ pint white grape concentrate, Juice from 1 lemon, 1 tsp. yeast nutrient, 1 Campden tablet, 1 envelope Champagne wine yeast.
Instructions – Boil 1 gallon and 2 cups of water. Dissolve in the sugar. Stir in the grape concentrate and lemon juice (discard the spent lemon). Put rose petals in a mesh bag, submerge in the boiling water and stir well. Shut off heat, let cool to 90 degrees F (32C). Pour contents into a primary pail. Stir in the yeast nutrient. Prepare a yeast starter, stir it in. Keep well covered in a warm place (between 70 and 80 degrees) for 4 to 6 days. Remove rose petal teabag, press out well. **
** Standard secondary fermentation procedure: Rack the wine from primary to a 1 gallon jug, with airlock and bung. Note: if you have extra wine, set this aside to ferment in a separate wine bottle with its own airlock, and use it for topping later. Top up to within 1 inch of the bung. Allow the secondary fermentation to complete at 70-75 degrees F (21-24C) for 1 to 2 months. Rack it off the sediment. Stabilize with 1 crushed campden tablet. Let stand and fall clear in a cool place for several months, racking once or twice more off the sediment. Use the extra wine in the bottle you set aside as top-up for the 1 gallon jug each time you rack. Age for 6 to 12 months.
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