- 4 pints of Wild Rose petals
- 1/2 lb Sultanas, chopped
- 1 lb 12 oz Sugar (Add another 12 oz for Sherry)
- 2 teaspoons Citric Acid
- 1/2 teaspoon Tannin
- 1 & 1/2 teaspoons Yeast Nutrient
- a pinch of Pectolayse
- All Purpose White Wine Yeast (or High Alcohol/Sherry Yeast)
- 6 pints Water & top-up
Wild Rose Wine is Turkish Delight in a glass. It also makes an excellent Sherry-style drink by adding more Sugar (12oz) and using a Sherry or High Alcohol Yeast. 2 recipes for the price of one!
First pick your Wild Rose petals on a sunny day around noon – as with all flower wines this maximises the flavour.
Place them in a bucket and pour on 6 pints of boiling water.
Cover & leave this for 3 days, occasionally stirring.
After 3 days, put the Sultanas, Sugar, Pectolayse, Tannin & Acid into a sterilised bucket.
Strain the Wild Rose petals, adding the liquid to the bucket.
Give this a good stir to dissolve the Sugar.
Add the Nutrient & Yeast, cover & ferment in a warm place for 10-15 days.
Strain again to remove the Sultanas, add to a demijohn & top up with water
If you are making the Sherry, use a cotton wool ball instead of a bung & airlock – this allows the air in which will change the flavour of the ferment.
Once clear, rack & store for 6 -12 months before bottling.
Store for a further 6 months.