Sparkling Rose Petal Wine

We have an abundance of roses in our garden over the summer months, and each year I enjoy not only looking at them and taking in their scent, I also enjoy making treats out of them for friends and family.

The main things I have made to date have been rose water, rose oil and face masks. This year when considering other things to make using their petals, I came across the idea of rose wine and decided to give this a go.

Unlike most wines the turn around time to bottling and drinking is far quicker and with a garden summer party at my mums in August I was keen to have a few bottles out for the guests to hopefully enjoy!

My mother and I made the wine together and I wanted to combine rose petals from our cottage and from the place that I call “my haven” namely my mothers.

I set out one sunny evening to collect the rose petals first from our garden.

Stopping to have a sniff throughout my petal picking!

Once I had collected half of the batch required from our garden I was soon collecting from my mothers garden too.

With a basket full of rose petals, it was time to start the wine making process…

I like to keep things simple in life and not over complicate anything, therefore after looking at many recipes I settled on one I found on the blog And Here We Are for its simplicity.

Ingredients 

  • 7 Cups of fresh rose petals
  • 6 Litres of filtered water
  • 2 Lemons
  • 2 lbs. Sugar
  • Champagne yeast

Equipment 

Method 

  1. Pour the water and the rose petals in to the stockpot and leave to simmer until the colour has drained from the petals (around 15/20 minutes)

  1. Turn off the heat and allow to cool
  2. Strain the liquid from the petals in to another pot, pressing the water out of the petals
  3. Squeeze in the juice from the lemons in to the strained water and add in the sugar, stirring until dissolved

  1. Once the sugar has dissolved transfer the mixture into the fermentation bucket
  2. Add in the yeast and allow it to sit for approximately 2 hours
  3. Using the muslin strain the mixture before transferring into the demijohns adding the airlocks, keep in a cool dark place for 3-6 weeks
  4. Bottle the wine in to swing top bottles (to avoid any messy explosions in your home)!
  5. Leave to sit and ferment a little longer and decide when its ready to enjoy! You can at this stage transfer in to non swing top bottles should you prefer.
  6. Store the wine in a cool dark place or even better in the fridge so that its ready to open on a hot summers day.

If you give this wine a go I’d love to know how you get on.

Love Emma x

Author: mylittlecountrylife

Leave a Reply

  • I pick rose petals when they are the most fragrant and submerge them in water with 1/2 tsp of citric acid. The container must be sealed off so that there is no access to air and left exposed to the sun. The container must be made of glass so to allow the petals to be exposed directly to sunlight. After some time (about 40 days) the water will change colour and you can simply bottle rose water and drink it or wash the skin with it. To make wine from this rose water you can add sugar and 1 campden tablet (although this is optional depending whether you wish to age this wine) and yeast. After fermentation is completed to desired level of residual sugar (must be less than 3 %) you can stop fermentation using potassium sorbate, or you can you bottle into champagne bottles with additional 18 grams of sugar per bottle and leave it for 12 months for secondary fermentation to complete. Sediment can be taken out after secondary fermentation and sparkling rose wine can be also sweetened with sloe liquour.
    Any questions please send to nimamovic@hotmail.com
    Thank you for your recipe.
    regards, Nedzad