Rose Petals Rosé Wine

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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


  1. Activate the yeast before making up the wine must.
  2. Place the petals into the fermentation vessel together with the sugar and grape concentrate.
  3. Add 3 litres of hot water and stir well with a wooden or plastic spoon to dissolve the sugar.
  4. When cool (about 21°C) add the other ingredients including the wine yeast.
  5. Cover the vessel and set aside in a warm place to ferment for 4 days, pressing down the petals every day with a spoon.
  6. After 4 days, strain the liquor into a demijohn and if necessary, top it up with apple juice or cool, boiled water.
  7. Fit a bung and airlock and leave to ferment out to completion.
  8. Rack from the lees when a sediment begins to form.
  9. This wine is drinkable very young, but will get better if you leave it for a few months.
  10. You can collect the petals daily and place them in a plastic back in the freezer until you have enough petals.