You won’t surprise anyone with pink bouquets or flower beds, but a rose under a lid or a wine cork is something new! There are mainly two products made from rose petals: wine and jam. These are very valuable dietary products, rich in vitamins and essential fatty acids; in addition, any extracts from roses have an anti-inflammatory effect and promote healing of the mucous membrane of internal organs.

The antiseptic properties of roses were known back in Ancient Rome, but over time, the decorative function of the flower completely relegated its use in medicine to the background. Today, rose connoisseurs have revived the tradition of using the flower for gastronomic purposes, discovering the secrets of the recipe and cooking technology.

No special equipment is required to make homemade rosé wine. The most specialized tool, which, however, can be replaced, is a special nylon cover for removing air from the container. As a vessel for fermentation, you can use any container made of inert materials, such as glass, of suitable size and shape. These can be three-liter jars or bottles. For convenience, the neck should be narrow enough to organize the gas exchange necessary for fermentation. Important! For wines with a rich aroma, such as rosé, you need to choose glasses with a wide neck: a large surface in contact with air will allow the aroma to develop more fully. Narrow glasses are more likely to rob the taster of some subtle notes

. You can cover the container either with a special lid or with a regular lid with an attached nylon tube, the other end of which is lowered into water. This is necessary for the direction of gas exchange: air must leave the container, but not flow back into the container from the atmosphere.

Ingredients
You only need a few ingredients for aromatic rose wine: rose petals, sugar, citric acid and water. Their quantity depends on the volume of wine you plan to prepare. We will look at the proportions for preparing 2.3–2.5 liters of wine. This volume will fit in a three-liter jar.

So, to prepare the specified amount of wine we will need:
400 g rose or rose petals;
250 g sugar;
2.5 liters of water.

Features of product selection

Let's not talk about the features of grocery products - choosing sugar and acid is not difficult, but knowledge of where and when it is better to take petals will come in handy.
Criteria for choosing rose petals:

Do not use store-bought roses. In stores, flowers are treated with special chemicals to maintain their presentation, the most harmless of which is hairspray. Under the influence of high temperatures and food acid, chemical compounds break down into harmful components, which are very clearly felt, even despite the sugar and acid.
Rose wine, like other products of the food and pharmaceutical industry based on roses, is made from the following varieties: “Festivalnaya”, “Krymskaya Krasnaya”, “Michurinka”, “Pionerka” and “Kazanlakskaya”. Rosehip petals are also suitable.
Choose only fresh petals from elastic buds, even if the flower is a little sad. Remember: everything you do is for yourself.
You need to pick off the buds in the morning, when the morning dew has not yet dried. This is due to the concentration of valuable unbound essential oils, which in the morning is 69.6–72.5%, and by the middle of the day drops to 44–55%.

It is necessary to use boiled or distilled water, as random microorganisms can spoil the drink: cause bitterness and an unpleasant odor. Here, perhaps, are all the recommendations for choosing petals for preparing a drink. Did you know? For the first time in the post-Soviet space, roses began to be grown for industrial purposes in Crimea in the 30s of the last century. Basically, flowers were used in pharmacology for the production of oils, extracts and tinctures.

“Kazanlak” rose, widespread in temperate latitudes.
Rose "Festival".
"Crimean" rose.
Rose "Pioneer".

Step-by-step cooking recipe

Homemade rose petal wine is prepared in different ways, and the recipe depends on the desired strength and sweetness of the final product. For example, for strength, 40% vodka or a large amount of sugar is sometimes added to the finished product.

Homemade wine can be made not only from rose petals or grapes, but also from black currants, plums, raspberries, and apples. Unusual methods of preparation include wine made from compote and jam.

Any preparation requires preliminary preparation of products. And since the only unprepared product in this case is the petals, let’s consider what needs to be done with them before immersing them in the container.

Preparing the Petals

Bookmark in a jar

Infusion process

During the first week, under the influence of citric acid, the rose will release the water-soluble oils and vitamins it contains into the water. There is no point in covering with a lid, since at this stage the fermentation process has not yet begun. To ensure uniform access of liquid to all petals, which by the second day will begin to gather at the surface into a dense mass, the workpiece must be stirred at least once a day.

Did you know? It is best to serve seafood with rose wine: caviar, oysters, crayfish, but not fried fish. Neutral cheeses are suitable. It is not recommended to serve fruits and fatty meats, as the former will not be able to compete with the strong aroma, and the latter will spoil the delicate flavor. On the second day, the workpiece will acquire a beautiful pale pink color.
All subsequent days, until filtering, the color of the wine will become more and more intense, and by the sixth day the drink will acquire a red tint and lose transparency.

Straining

After six days, the flower petals will noticeably lose color and shape: they will become loose and decrease in size. They have already played their role in the preparation, and now we need to get rid of the flower mass. The denser the sieve, the lighter and better quality the wine will be, so it is recommended to place gauze on top of the colander; in addition, it will be convenient to squeeze out the liquid-rich mass in a gauze bag.
After straining, you need to add 250 g of sugar to the wine. It is introduced in already dissolved form. There is no need to try to dissolve all 250 grams in one portion at once; it is much more convenient to divide into several portions.
At the final stage, the jar of strained and sweetened wine is topped up with boiled or distilled water and covered with a wine lid.

Fermentation

The fermentation process occurs without access to air at room temperature; it is advisable to place the jar in a dark place. The minimum fermentation period is 1 month. You can tell that the wine has stopped playing by the absence of bubbles on its surface, and you can finally verify this by doing a test with a glove. A latex glove placed over the neck of a container of wine is the easiest way to check whether gas is being released or not. If after 24 hours the glove is not filled with gas, fermentation is over and the wine is ready for drinking.
But don’t rush to enjoy the drink, because, like any wine, rosé only gets better with time, so try to hold out at least six months of aging, and you will be richly rewarded.
Wine cap. Another option for a wine cap.

Storage rules

The rules for storing rose wine are very simple and do not differ from the rules for storing other wines:

content temperature is about 10–12 °C;
air humidity about 70%;
if the bottle is sealed with a cork made of natural materials, it is given a horizontal position to avoid drying out of the wood;
wine does not like to be shaken, so it is advisable to choose a place for storage that is of little use in everyday affairs;
do not store in the bathroom or refrigerator, in the first case - due to high humidity, in the second - because the temperature is too low, which will not allow the wine to ripen;
The cellar and cellar are the ideal place for wine. In an apartment, the drink will feel great in the minibar.

These can be three-liter jars or bottles. For convenience, the neck should be narrow enough to organize the gas exchange necessary for fermentation. Rose and white wines are not “long-lived”; it is better not to keep such wine in the cellar for more than two or three years. Only fortified red wines can boast of tens of years of aging without loss of taste.
Wine made from rose petals will definitely become the highlight of any table program, and the availability of ingredients and ease of preparation at home will not burden the owners with unnecessary worries. In addition, rose-based products are very beneficial for the heart and mucous membranes of the body, and also look chic both in a home bar and in gift wrapping.

Everyone remembers the words of one famous song: “a tea rose turns golden like a glass of wine...”. It’s not for nothing that this flower is compared to an alcoholic drink. You can really make delicious homemade wine from tea roses.

You definitely won’t find such a drink in any store. To try rose wine you will have to work hard and spend a lot of time, but the result is worth it. The drink, prepared from rose petals at home, has a soft pink hue and an incredibly light floral aroma. The strength of this drink ranges from 9 to 12 degrees. It is very refined, light in taste, with a faint hint of honey.

The peculiarity of this alcohol is that it is not made from grapes. The main ingredient is flower petals. But, at the same time, the finished drink is really wine and is not inferior in quality to alcohol made from fresh grapes.

Tea rose wine, like any other, is prepared by fermentation and subsequent infusion. This will require additional equipment. First of all, you need to take care of the availability of containers for fermentation. It must be large in volume. After placing all the ingredients, there should be approximately 20% free space. Before preparing the drink, wash the container thoroughly, you can even pour boiling water over it.

The neck should not be too wide. This is necessary so that you can put on the water seal. This device removes carbon dioxide produced during fermentation. It can be bought at any specialized store. If this is not possible, then you can use a regular medical glove. It is enough to make a hole in one of the fingers with a needle and put it on the neck of the container.

To store rose petal wine you will need bottles. It is advisable to use glass containers, as they do not react with alcohol. In addition, you will need several spoons for placing and mixing the ingredients and a tube for removing the wine from the sediment. Any thin rubber part from a dropper is suitable for these purposes.

. You can cover the container either with a special lid or with a regular lid with an attached nylon tube, the other end of which is lowered into water. This is necessary for the direction of gas exchange: air must leave the container, but not flow back into the container from the atmosphere.

Those involved in winemaking know that wine is made from grape berries. Therefore, it is somewhat surprising that you can prepare this drink from flowers. In fact, rose petal wine contains more ingredients than just flowers, water and sugar. Be sure to add lemons and raisins during the cooking process.

Citrus fruits increase the acid content in the wort, causing it to ferment quite quickly. Raisins are a natural fermentation catalyst. Its surface contains yeast, which is activated in the total mass of ingredients and starts the process. In addition, raisins give the drink a real wine flavor. Otherwise it would just turn out to be a pink tincture.

The number of petals in the composition depends on the desired volume of wine. To obtain one liter of drink you will need at least 300 grams of flowers. Also, wine will require quite a lot of sugar: from 700 grams to 1 kilogram. This is necessary so that the bitterness of flower petals and the acidity of fruits are not felt. The sugar makes the drink light and sweet. In addition, it is another fermentation catalyst.

Features of product selection

Rose petal wine is primarily made from flowers. Therefore, you need to pay special attention to the choice of this ingredient. You cannot use store-bought flowers. They are chemically treated and are not suitable for consumption. Also, flowers grown near roads should not be used. Plants perfectly absorb car exhaust, and road dust also settles on them.

It is best to use roses grown in your own garden or special greenhouse. Such flowers will be as clean and safe as possible. It is important to choose a tea rose, and not a decorative one. Its buds have a light shade: from white to light yellow or orange. Bright and dark flowers are less common.

Step-by-step cooking recipe

To prepare this drink, you need to study the wine recipe. The technology is divided into several stages and takes quite a lot of time. The preparation itself is easy, but waiting during fermentation and aging will require patience.

Main ingredients for one liter of drink:

Water – 1.5 liters.
Rose petals – 1 liter.
Granulated sugar – 750 grams.
Lemon – 2 pieces.
Raisins – 50 grams.

Before you make wine from rose petals, you need to prepare the ingredients and container. After this, all the components are placed in a jar, closed with a water seal and fermented.

At the end of the process, the wine is separated from the sediment and the solid part of the must. The final cooking process will be infusion. Thanks to long aging, the resulting drink is very aromatic and tasty.

Preparing the Petals

The tea rose petals from which the wine will be made require preliminary preparation. First, you need to rinse them thoroughly. To do this, they are placed in a colander and doused with running water. After this, the flowers are dried naturally, laid out on a flat surface.

Lemon also requires preparation. The zest must be removed from it without touching the white part. The juice is squeezed out of the remaining fruit. It is this and the zest that will be used to make wine. Raisins do not require preparation. It cannot even be washed, since it is on the peel that wild yeast is contained, which activates the fermentation process of the sourdough.

Bookmark in a jar

To begin with, flowers are placed in a jar. You need to make a dense mass out of rose petals by crushing them with a masher. The main thing is not to overdo it and not turn them into puree. After this, the rose is sprinkled with sugar and infused for an hour.

After time, add lemon zest, juice, raisins and water. It is important that there is free space left in the container. It is needed for foaming during fermentation.

Fermentation

To make the wort you need rest and time. To do this, the container is closed with a prepared water seal and removed to a warm room. The temperature should be around 25 degrees. Fermentation will begin in a few days. This will be visible by the release of gas. The drink is infused for about 1.5 months. Fermentation will stop when the gas formation process ends. If a medical glove was used as a water seal, the tones should subside. This means that the mash is ready and you can proceed to the next stage.

Straining

To obtain wine from roses, it must be separated from the ingredients and the resulting sediment. To do this you will need a long rubber tube of small diameter. It goes down into the middle of the bottle so as not to raise sediment. Thus, the wine is poured into a new prepared container.

Infusion process

Tea rose will fully reveal its taste only after the product has been aged for a long time. To do this, containers with wine are placed in a cold room, away from direct sunlight. Recommended ambient temperature is from 5 to 15 degrees. In such conditions, the wine is infused for 3 to 4 months. It is advisable to express the liquid from the sediment that forms at least every month. Thus, the wine will turn out even lighter and more refined.

Storage rules

The finished rose wine is poured into storage containers. It is advisable to use glass jars or bottles. They need to be closed with lids or corks so that the wine does not come into contact with oxygen and does not expire.

For the safety of the product, it is important to choose storage locations. They should be cool and out of sunlight. The refrigerator door is perfect for such purposes, and in a private home it could be a cellar. The shelf life of rose wine, if all storage conditions are properly observed, is from 1 to 2 years.

The resulting wine will be very light and delicate. Its aroma has a distinct floral scent with light notes of fruit and honey. It is drunk chilled. Various fruits, soft cheeses, crackers, low-fat fish, and desserts are great for snacks. It goes well with many dishes, but it is best used as a digestive or dessert serving.

Such a drink can hardly be found on the shelves of alcohol stores. Therefore, you should definitely make rose wine. No one will remain indifferent to him. Moreover, the ingredients do not cost a lot of money, and the cooking process, although long, is not complicated. To make it even easier to get wine, you can watch a video on this topic.

Rose petal wine

numerous recipes from the Internet.....

which to choose?????

I decided to make this wine this year. I chose recipe No. 2. Of course, I couldn’t do without “amateur artistic activity”. Instead of one half-liter jar of petals, the 3L bottle produced two half-liter jars. And, besides everything else, I initially crushed the petals, adding a small amount of lemon juice. It began to boil on the second day. I had to stir frequently with a wooden spoon. A week later I put on rubber gloves. The smell in the kitchen is simply amazing - despite the fermentation process, it smells like a rose.... I wonder what will come of it all....

wine made from tea rose petals.

In order to prepare three liters of rose petal wine, we will need a half-liter jar filled with tea rose petals. You need to pour the petals into the jar and compact it a little, so that you get a jar of rose petals filled to the top. Then pour all the petals into a three-liter glass jar. There is no need to wash roses and it is not advisable to do so.

Now take a saucepan and pour 1 liter of sugar into it. Add one and a half liters of boiled water and put it on the stove to warm up. Stir the water constantly until all the sugar has dissolved. Pour the resulting sweet water into our jar with rose petals and add boiled water to the top, leaving only about 5 cm unfilled. Next, add to the jar with roses 1 heaped tablespoon of citric acid, close the jar with a nylon lid and leave to infuse in a warm place.

Due to the fermentation process, some of the wine will constantly flow out of the jar - place a plate under the jar.

After a month of fermentation, you need to strain wine from petals and sediment. You should get a liquid with a beautiful pale pink color. You can taste and bottle the resulting wine from rose petals.

If you have enough patience, then it is possible and even advisable to tightly cork the bottles and put them in a dark place for half a year or a year to mature. Then it will become even tastier and stronger. And if you don’t want to wait any longer, add alcohol to the drink for strength and drink for your health.

Rose petal wine

For every liter of water, 0.5 liters of fresh petals (or you can try dried ones), 300-400 g of sugar, a handful of grapes or raisins, you can add a quarter of a lemon and (or) an orange. But first, make it without them, if you don’t like the taste, add it later.

It is better not to wash the rose petals - then they will definitely ferment. We put everything in a container, mix it and set it to ferment. Because of the raisins, fermentation will definitely begin on day 3-5. If suddenly it does not ferment (which is very unlikely), then add just a little yeast.

Each wine must ferment for an average of 40 days. But you try it in 14 days. If it is very hot, the wine may turn into vinegar. If it’s sour, then you need more sugar, add a glass, and if the taste is cloying, then you can add chopped lemon and orange and let it ferment until it’s due. Then strain (after 40 days) and let it ripen. In 2 months the wine will be completely ready, but you can start drinking earlier - it’s up to you.

Rose petal wine

I can suggest this recipe. Pour a half-liter jar of rose petals and a tablespoon of blackcurrant leaves into a saucepan. Pour in sugar syrup (1 kg of sugar per 1.5 liters of boiled water). Bring the volume to 3 liters, add tbsp. a spoonful of citric acid and a spoonful of raisins. Let it ferment for 40 days, strain.

Rose petal wine

You will need:
2 l. petals, 4 l. water, 1.5 kg. sugar, juice of 1 orange and 2 lemons, yeast.

Rinse the petals in cold water and place in a large bottle. Separately prepare the syrup by boiling water with sugar. Pour the cooled syrup over the petals, add yeast, orange and lemon juice to taste.
Close the bottle with a fermentation stopper and allow time to ferment like ordinary grape wine. The resulting liquid, being careful not to shake it, is poured through cheesecloth into another bottle, also closed with a fermentation stopper and kept for one to two weeks.
Pour the finished wine into bottles and wait several months for final maturation.

Tea rose petal wine

. You can cover the container either with a special lid or with a regular lid with an attached nylon tube, the other end of which is lowered into water. This is necessary for the direction of gas exchange: air must leave the container, but not flow back into the container from the atmosphere.: 400 g of tea rose petals, 2 kg of sugar, 4 liters of water, 1 teaspoon of citric acid.

Cooking method: To prepare this wine, the buds should be picked in the morning. They must be fresh, just opened. It is better not to take a flower that has already been in bloom for a day in the sun, as it does not have enough juice.

Boil 3 liters of water with 1.5 kg of sugar and cool, boil 1 liter of water separately and also cool. Grind rose petals with 500 g of sugar and 1 teaspoon of citric acid.

Transfer the resulting mass into a bottle and pour in 1.5 liters of syrup. Use the remaining 1 liter of water to rinse the mixture from the dish in which the petals were ground and pour into the bottle. Then shake the contents of the bottle thoroughly, tie it with gauze and place in a dark place for 10 days.

Repeat shaking the contents of the bottle daily. After 10 days, drain the liquid through a tube and place under a water seal for 2-2.5 months. After this, the wine is ready.

Pour the finished wine into bottles, seal and store in a cool, dark place. When bottling, the wine can be filtered. The result is a sweet dessert wine with a pleasant taste and aroma, with a strength of no more than 10°. Color - bright orange, with a slightly raspberry tint, transparent liquid.

If the wine is aged for 1 year, it becomes so much better than the young one that the pleasure justifies the long wait.

Rose petal wine

We will need

Tea rose petals, citric acid and sugar syrup.

We make syrup from 8 liters of purified water and 3 kg of sugar, boil it and cool.

Grind tea rose petals with citric acid. For the volume of our syrup, you need 4 cups of ground petals with 1 heaped teaspoon of citric acid.

Pour the syrup, cooled to room temperature, into a 10-liter bottle and add the ground petals there, mix and leave in a warm place to ferment for 5-7 days, after which we put a water seal and forget the wine for 21 days.

After this, carefully pour the wine into bottles using a cambric (polyethylene tube). Rose petals float on the surface, so we drain without any problems.

You can put in a “second” wine, that is, pour the remaining petals after draining the wine with the same syrup and also forget it under a water seal for 21 days.

The first wine turns out to be aromatic and sweet, while the “second” is harder and simpler in aroma.

Just from experience: if you don’t have tea rose petals, you can use any petals from any roses, but preferably ones that smell good. Nowadays, getting rose petals is no problem: you can simply buy them at the market. Red rose petals will give the wine a richer color. Well, if you lazily grind the petals with citric acid, then you can simply twist them in a meat grinder and then crush them with a wooden spoon with citric acid. (All options have been used and tested).

Once a couple of years ago, when we were doing renovations, as usual in the summer, we put out wine made from rose petals and completely forgot about it and only remembered it in late autumn. A dense film of petals and mold as thick as a finger formed on the surface of the wine, and under this film there was a completely transparent amber wine. We were about to throw it away, but decided to try it. To our great surprise, it turned out that the wine was simply excellent and completely without the smell of mold. My friends and I enjoyed using it.

If someone dares to engage in such winemaking, I think that he will not be disappointed and will have great pleasure! Enjoy your tasting!

Rose petal wine (option 1)
For a two-liter container: a full container of rose petals, 1.5 kg of sugar, 4 liters of water, juice of 1 orange and 2 lemons, yeast.
Rinse rose petals in cold water and place in a large bottle. Separately prepare the syrup by boiling water with sugar. Pour the cooled syrup over the petals, add yeast, orange and lemon juice to taste. Close the bottle with a fermentation stopper and allow time to ferment like ordinary grape wine. The resulting liquid, being careful not to shake it, is poured through cheesecloth into another bottle, also closed with a fermentation stopper and kept for one to two weeks. Pour the finished wine into bottles and wait several months for final maturation.
Rose petal wine (option 2)
225 g rose petals, 1.25 kg sugar, 2 oranges, 2 lemons, 4.5 l boiling water, tannin, yeast.
Mix rose petals with thinly sliced orange and lemon peels and place in a bucket. Pour boiling water and leave for 3-4 days, stirring twice a day and lowering the flowers to the bottom. Strain the broth and add the juice squeezed from oranges and lemons, check the accuracy of the acid level. Add citric acid if necessary. Add sugar, stir until completely dissolved. Add tannin and yeast, cover the bucket tightly with a lid and place the wine in a warm place to ferment. Pour the finished wine into bottles and wait several months.

Rose petal wine

the petals are collected at the moment before they fall from the flower :), without a core.

For a 3 liter jar:
a little more than half a jar of petals, tightly packed (not pressed or air-filled), is sprinkled with sugar. Normally - 200 g, to taste - more is possible.
Add water up to the shoulders of the jar and pour in 1 pack of citric acid.

This mixture stays in the jar for exactly 27 days with repeated stirring every day.

Then everything is filtered and 1.5 bottles of vodka (or alcohol to taste) are added to the resulting semi-finished product.

and - in the refrigerator :)

Rose petal wine

Ingredients for rose petal wine.

Roses - 20 buds (burgundy or pink)

Boiled water-3 l.

Sugar-0.5 kg

Citric acid - 1 tbsp. l.

Rose petal wine recipe.

It is advisable to take roses that have not blossomed and those that did not grow near the road and in no case are in greenhouses (they are pollinated with various chemicals!). We washed the buds under running water, tore off (what a pity) the petals, put them in a three-liter jar and filled them with lukewarm boiled water. Cover with a lid and place in a warm place for 10 days. The petals rise upward, so from time to time we open the jar and mix its contents. After 10 days, filter. Add 1 cup to the transparent tincture. alcohol or a bottle of vodka (high-quality!). Again, put it in a dark, warm place for 10 days.

We drain, there is sediment left at the bottom, we pour it out, pour it into beautiful bottles and forget about them for another half a month. But now you can drink delicious infused wine with a friend and chat about something very “important and necessary.”

Rose petal wine

Morning drop of dew from a rose petal.

Spring is a wonderful time of year. After the white days of winter, it's time for colorful blooms. Nature wakes up after winter sleep. All the beauty begins to appear, and everyone’s favorite roses begin to bloom. Their beauty and aroma will not leave a person indifferent to them. And if you do it, it will turn out extraordinary, one might say God's nectar. For this nectar you only need rose petals.

Fill 2/3 of a five-liter jar with rose petals, fill it with boiled, spring or filtered water, temperature 60º, with “1 kg” of sugar dissolved in it. Mixed rose petals, add 1 tbsp. spoon of raisins. We place the jar in a dark place for 1-2 days, covering it with gauze, and then under a water seal for 40-45 days. Then we pour it into a 3-liter bottle and squeeze the pulp into it. Now let it sit for another 30 days under a water seal, then bottle it wine by bottle. The taste of the wine is unusually pleasant and subtle.

Tea rose wine
The technology for collecting and processing tea rose petals is the same as for jam (on the previous page “Tea rose jam”). I give the quantities of components for a 10-liter bottle.
rose petals - 200…300g
sugar 1.5 ... 2.5 kg (more sugar - greater strength and sweetness)
citric acid - 1…2 teaspoons
water - 7 liters
Place the rose petals in a flat-bottomed pan, sprinkle with citric acid and 0.5 kg of sugar. Stir and press until all the petals become transparent. You don’t need to press with a sharp object (I press with the edge of a stainless steel tablespoon), if you use any electric or mechanical shredders or vegetable cutters, then many small particles of petals will form, which will neither precipitate nor float up completely, so the wine will be cloudy .
Boil 7 liters of water with the rest of the sugar and leave to cool.
When the water and sugar have cooled to 40...50 degrees, mix it with the paste from the petals, pour it into a bottle, cover with a lid, and place in a warm place for fermentation.
If wine production is on stream, then to speed up the onset of fermentation, you need to add petals left over from the previous time to the fresh mixture.
Petals, unlike berries (grapes, cherries, etc.), have several excellent qualities:
1. during fermentation they do not increase in volume, so you can pour more water;
2. do not have seeds, which if the berries are not separated in time, the wine will become tart;
3. the petals are very light and do not sink even at the end of fermentation, so they perfectly protect the future wine during fermentation from contact with air, so something as exotic as a water seal is not necessary (a controversial statement, but I just cover the bottle with a piece of glass) .
When fermentation stops (after 2...4 weeks), carefully, without lifting the sediment from the bottom, strain and pour into a smaller container, pouring to the very top so that less air remains.
Don’t throw away the remaining petals, put them in the refrigerator - they will come in handy in the summer! (I’ll write how below).
The most convenient container for further storage is the most ingenious invention of the 20th century - plastic bottles.
The subsequent fate of the resulting drink may be different. The most impatient can drink right away, with unpredictable consequences.
Lovers of weak and unsweetened wine can heat the wine over low heat or a water bath (in a container with a narrow neck or covered with a lid) to a temperature of no higher than 68 degrees, while carbon dioxide should completely come out, hold at this temperature for 30 minutes, pour into bottles and close tightly. This wine can be stored for no more than a year.
To obtain a stronger drink, you can add a little more sugar and put it on for further fermentation (for reference: when the alcohol content is more than 17...18 percent, the yeast stops fermentation, and the excess sugar will determine the sweetness of the wine). If you add a lot of sugar, you get liqueur.
Attention! Dry sugar must be added carefully, in small portions; if you add a lot at once, dissolved carbon dioxide will begin to be released intensively, and all the wine will jump out with foam.
I like carbonated drink. I filter the wine that is not completely fermented (1.5...2 weeks), pour it into plastic bottles to the very top, and screw it on tightly. Further fermentation occurs at low temperatures (18...20 degrees). I place the bottles neck down, with a slight tilt. Every 3...7 days (depending on memory) I turn each bottle around its axis by a third of a turn, all the time in one direction. Those who are familiar with the technology of champagne production - it’s the same. The purpose of this is to collect sediment in the plug.
When all the sediment is in the traffic jam, the New Year begins (or vice versa?). If by this time frosts have set in at least 10 degrees, you are lucky. If not, you will have to use a refrigerator with freezer. Carefully freeze the bottles completely without changing their position. Prepare clean caps from plastic bottles, unscrew the cap of each frozen bottle and remove the sediment. You can scoop it out with a small spoon, or dip the neck in warm water. When the sediment has been removed, close the bottle tightly with a clean stopper and store at normal temperature. Cool before use. After this you just won’t be able to look at the champagne!
I use the remaining petals after fermentation all summer. When preparing bread kvass or wine from any berries, the added petals accelerate the onset of fermentation, and then form a “coat” on the surface, which prevents oxidation, and gives a subtle, unique ennobling aroma.

In most cases, roses are grown only for beauty; the petals are used extremely rarely in cooking. I propose to break the stereotype by making homemade tea rose wine using a simple recipe. The persistent aroma and delicate pleasant taste of this nectar will be remembered forever.

The most fragrant wine is made from fresh roses, but dried petals will also work. The darker the color, the richer the color of the finished drink. Use only roses grown in gardens and summer cottages, since greenhouse roses are treated with chemicals, and those growing near the road absorb harmful gasoline fumes.

Ingredients:

tea rose petals - 1 liter jar;
water – 1.5 liters;
sugar – 750 grams;
medium-sized lemon – 2 pieces;
raisins – 50 grams (or wine starter).

Lemons are needed to increase the acidity of the wort, otherwise the wine will ferment poorly, turn out tasteless and quickly spoil. As a last resort, citrus fruits can be replaced with store-bought citric acid and dispensed with zest, but you will lose a little taste. Raisins are a leaven; on the surface of the berries there is wine yeast, thanks to which fermentation will begin.

Rose wine recipe

1. Rinse the petals in running water and drain in a colander.

2. Wash lemons with warm water and dry. Carefully remove the zest (the yellow peel without the bitter white pulp). Squeeze juice from peeled fruits.

3. Place the petals along with sugar into a fermentation container and compact with a rolling pin.

4. After an hour, add squeezed lemon juice (acid), zest, raisins and water. Mix. There should be at least 10-15% free space left.

5. Place a water seal or a medical glove with a small hole in one of the fingers on the neck of the container (pierce it with a needle). Transfer the wort to a dark room with a temperature of 18-25°C.

6. After 3-4 days, foam and hissing will appear on the surface, the water seal will begin to release carbon dioxide (the glove will inflate). This means that fermentation has begun. If this does not happen, add raisins purchased from another store and wait a couple more days.

7. Gradually, the rose petals will lose color and become transparent, this is normal. After 30-45 days, the water seal will stop producing bubbles (the glove will deflate), the wine will become light, and sediment will appear at the bottom. It's time to drain the drink from the sediment into another clean container through a thin tube from a dropper and close it tightly with a stopper.

The wine has fermented

8. Young homemade rose wine is ready. Now it needs to be aged to improve its taste. To do this, a bottle filled up to the neck (preferably without contact with air) should be moved to a dark place with a temperature of 5-16°C and left to infuse for 3-4 months.

9. If sediment appears, it is advisable to pour the wine into another container at least once every 30 days until it becomes clean and transparent.

10. After aging, try the drink. If desired, add sugar to taste. You can also strengthen the wine with vodka or 40% alcohol, adding no more than 15% of the volume.

What could be better than a quiet summer evening, the shimmering colors of the sunset sky and amazing homemade rose petal wine? A simple recipe for this drink will not be at all difficult for even novice winemakers, and the exquisite homemade wine made from weightless aromatic petals will become the favorite drink of all your friends and family. Not only alcoholic drinks are prepared from this most beautiful flower.

For example, jam made from roses is a famous delicacy. But rose petals make the best wine. It has a delicate, balanced taste with a dominant floral note, set off by a barely audible trail of honey, laying out a rich, multi-layered aftertaste with a complementary harmony of elusive sweet notes.

To make excellent wine and achieve this taste of a home-made drink, flower petals are collected at the very peak of flowering. Flowers drunk with juice during their peak period acquire pronounced sweetness and a rich, multifaceted aroma.

Rose petal wine: taste the pleasure!

So, the harvest has been harvested. Let's start producing homemade wine:
- carefully pick the petals of freshly picked flowers;
— we sort them, rejecting wilted and damaged ones;
- place them in a bowl with a wide bottom;
- grind them thoroughly to a puree-like mass using a blender or meat grinder;
- measure the amount of the resulting petal puree;
- add water to the petal mass in a 1:1 ratio;
- mix the resulting liquid thoroughly;

- cover it with gauze;
- Place in a place at room temperature.

We are constantly watching the future alcoholic masterpiece. The appearance of bubbles and foam on the surface of the liquid indicates that a fermentation process is occurring. As a rule, this can be observed 4-5 days after making the preparation. Let's continue making wine:
- strain the resulting pink juice;
- separate the pulp;
- squeeze it to separate the juice;
- add the juice squeezed from the pulp to the main volume;
- measure the amount of flower juice obtained.

It's time to lay in the granulated sugar. But you need to decide on its quantity. If you prefer sweet or at least semi-sweet wine, then feel free to add 350 grams of granulated sugar per liter of juice. If you like dry or semi-dry wine, then adding 250 grams of sand is enough. Slowly stir the sand until it is completely dissolved in the liquid. Let's move on:
— pour the prepared wine material into a glass bottle of suitable volume;
— we do not fill the vessel completely, leaving a quarter of the volume free in case foam appears during fermentation;
— we seal the container with wine material with a water seal, which you can buy in a store or make yourself;
— place the wine stock in a warm place to begin fermentation processes.

As a rule, fermentation takes from one and a half to two months. This can be seen especially clearly if you observe the bubbles of carbon dioxide released during fermentation. As soon as they stop appearing, the fermentation processes are over. However, the young wine still needs to mature. For this:
— place the container with young wine on the table;
- place another dry and clean container under it;
- using a thin rubber hose, pour the resulting wine into a new vessel so that no sediment gets in;
- tightly seal the new container;
— place it in a dark, cool place for up to 2 months;
— after the ripening time has passed, the young wine is bottled;
— place them in a cool place for long-term storage.

As you can see, making exquisite homemade wine from rose petals is not at all difficult, but on the contrary, it is very exciting. The aroma of a summer garden and the taste of flowers infused with bliss elevate this drink to the level of a true masterpiece of home winemaking.