Rose Petal Wine
|Red rose petals||2 Cup (32 tbs) (adjust quantity enough to fill eight glass quart jars)|
|Water||2 Gallon (adjust quantity as needed)|
|Sugar||8 Pound, pounded|
|Lemons||2 , washed and dried|
|Powdered yeast||1⁄2 Ounce|
Cut off and discard the white bottoms of the petals.
Let cold water run over the petals for about ten minutes.
Drain the petals and place them in a three-gallon stone crock or enamel pot.
Pour two gallons of water into an enamel pot and bring to a boil.
While the water is heating add the sugar and stir until sugar is dissolved.
The amount of sugar will depend on the desired sweetness of the wine.
The more sugar, of course, the sweeter the resulting wine will be.
It is necessary to use a rninimum of four pounds of sugar for proper fermentation.
When the water boils, pour it over the petals.
Peel the lemons and reserve the rinds.
Place the rinds in the crock of petals.
Squeeze the lemon juice over the petals.
Let the mixture cool to room temperature.
Dissolve the yeast in one half cup lukewarm water.
Pom it into the petals and stir briefly.
Cover the crock and within a day or two the fermentation should begin.
As the mixture ferments, stir it with a wooden spoon once a day.
The fermentation will stop in approximately two weeks.
When there is no more visible fermentation, strain the wine into half-gallon or gallon jars.
Squeeze every drop from the petals.
Place two eggshells into each jar to help clear the wine.
Seal the jars.
Let the wine stand quietly and still for at least two or three weeks.
Then siphon off the clear wine into clean wine bottles.