Rose Petal Wine

This is a smooth, appetising, fragrant wine, first made and drunk by the Romans.

Ingredients

• 4 pints (2.2ls) of fresh Cluster Colourama/Trailblazer rose petals
• 12 ozs (350g) sultanas
• 1 pint (500 ml) + 1 gallon (16ls) of water
• 12 ozs (350g) pure honey
• 3½ pints (2ls) white grape juice
• ½ cup strong tea
• juice of an orange
• 1 sachet (5g) all-purpose wine yeast (available from homebrew suppliers)

Method 

• Rinse the petals in cold water and place in a plastic bucket.
• Wash sultanas in warm water, chop and add to bucket.
• Warm 1 pint (500ml)of water in a saucepan and stir in the honey.
• When cool add a 5g sachet of all-purpose wine yeast, pour into the bucket, together with 1 gallon (16ls) of water and the remaining ingredients, and stir.
• Cover to keep clean, and keep in a warm place for about two weeks, stirring twice a day.
• Siphon into a demi-john fitted with an air lock and keep in a warm place (65–70°F/18-23°C) until fermentation ceases.
• Move to a cool place for 5–6 months. This will ensure all cloudiness settles out.
• After this, the wine can be siphoned off into clean bottles and corked. It should reach an ideal drinking condition within 18 months. Like all home-made wines, however, the longer it is kept, the better the flavour.