Rose Petals Rosé Wine

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Revision as of 18:57, 26 June 2012 by RealRecipes (talk | contribs) (Text replace - "Directions" to "Procedures")
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Ingredients[edit]

  • 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

Procedures[edit]

  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.