Rose Petals Rosé Wine

Ingredients

 * 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

Directions

 * 1) Activate the yeast before making up the wine must. Place the petals into the fermentation vessel togheter with the sugar and grape concentrate. Add 3 litres of hot water and stirr well with a wooden or plastic spoon to dissolve the sugar.
 * 2) When cool (about 21°C) add the other ingredients including the wine yeast. Cover the vessel and set aside in a warm place to ferment for 4 days, pressing down the petals every day with a spoon.
 * 3) After 4 days, strain the liquorinto a demijohn and if necessary, top it up with apple juice or cool, boiled water. Fit a bung and airlock and leave to ferment out to completion. Rack from the lees when a sediment begins to form.
 * 4) This wine is drinkable very young, but will get better if you leave it for a few months.
 * 5) You can collect the petals daily and place them in a plastic back in the freezer until you have enough petals.