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- 2.85 litres pink and red rose petals or 60 gram dried petals
- 285 ml. red grape concentrate
- 900 gram sugar
- 1 teaspoon mixed acids (citric, malic and tartaric)
- 0,5 teaspoon tannin
- 1 teaspoon yeast nutrient
- activated wine yeast, burgundy type
- Activate the yeast before making up the wine must.
- Place the petals into the fermentation vessel together with the sugar and grape concentrate.
- Add 3 litres of hot water and stir well with a wooden or plastic spoon to dissolve the sugar.
- When cool (about 21°C) add the other ingredients including the wine yeast.
- Cover the vessel and set aside in a warm place to ferment for 4 days, pressing down the petals every day with a spoon.
- After 4 days, strain the liquor into a demijohn and if necessary, top it up with apple juice or cool, boiled water.
- Fit a bung and airlock and leave to ferment out to completion.
- Rack from the lees when a sediment begins to form.
- This wine is drinkable very young, but will get better if you leave it for a few months.
- You can collect the petals daily and place them in a plastic back in the freezer until you have enough petals.