ROSE PETAL WINE – 4.5L
Recomended yeast – Champagne
50g dried rose petals (or half litre fresh picked petals)
250g white grape concentrate
juice of 2 Lemons
Juice of 2 oranges and zest
1.2kg Sugar to SG 1.08
Half cup of earl grey
ALTERNATES – 250g of raisins or “banana water” can be used to give body instead of the grape concentrate
1 Boil water and petals leave for 2 to 5 days then filter out.
2 add grape concentrate, lemon juice, tea and sugar to 1.8SG. Mix then add yeast and nutrient.
3. Primary to 1.02SG.
4. Rack and then ferment. Rack at 1 month then 2 after that.
5. Add 5g of petals 2 week before bottling, filtering out a week later.
6. Stabalise and back sweeten to your prefered taste.
Takes 9 months from pitch to pop.