Wild Rose Wine/Sherry

Wild Rose Wine


  • 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!

How to

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

Ferment out.

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.

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