Rose Wine
Ingredients
4-6 cups rose petals, depending on fragrance
2 lbs green pea pods
2-1/2 lbs granulated sugar
2 lemons
1 orange
2 tsp pectic enzyme
1 gallon water
1 used tea bag
1 crushed Campden tablet
Rhine wine or Champagne yeast and nutrient
Use pea pods as soon after shelling as possible. Juice the lemons and orange and combine juice with all ingredients except the water, pectic enzyme and yeast in a crock . Bring water to boil and pour over ingredients, stirring to dissolve sugar. Cover and set aside for 24 hours. Add pectic enzyme and yeast, recover, and set aside one week, stirring daily. Strain through a muslin cloth or bag into secondary fermentation vessel, topping up to neck of vessel. Fit fermentation trap and allow to ferment completely (45-60 days). Sciphon and bottle when wine clears. Allow it to age six months in the bottle before tasting. This wine will improve with age, although your chances of finding romance probably won't.