Pour 1/2 gal.boiling water over rose petals in crock.
Cover and let rest for three days, stirring occasionally.
Boil 2 lbs.sugar in 1 qt.water for 4 minutes.
Cool 10 minutes then add to sugar mixture along with yeast.
Let ferment for 4 days.
Strain through several layers of cheese cloth and discard solids.
Let liquid ferment in crock for 10 days.
Boil 1 1/2 lbs.sugar in 3 qts.water.
Pour rose liquor into gallon jug.
Add cooled sugar water and lemon juice.
Fit with fermentation lock and leave in warm spot until action ceases.
Carefully pour into bottles, avoiding the sediment, and cork.
Let wine age at least 9 months.