Many people have heard about jam from rose petals, but not everyone knows that they can be used to make the most delicate, aromatic homemade wine. In addition, this drink has beneficial healing properties.

Wine made from rose petals contains a huge amount of minerals, fatty acids, vitamins, helps relieve inflammation and heal the gastrointestinal mucosa. But in medicinal purposes It should be consumed in moderation so as not to harm the body. You can prepare it either with the addition of wine yeast or with regular raisins.

When preparing ingredients, you must follow several simple conditions. This will not only make the process of making wine easier, but will also make it as healthy as possible.

For homemade wine rose petals grown on your own plot are suitable.

Basic rules for preparing raw materials:

Rose petals purchased in flower shops and shops cannot be used to make wine. To increase the shelf life of flowers, their buds are treated with various chemicals, which, if ingested, can cause serious poisoning.
For the same reason, petals are not collected from flowers growing near busy highways and roads.
Roses must be grown independently on your own summer cottage. Only in this case can you be sure that they are free of toxic insecticides and chemicals.
Tea roses with a strong aroma are more suitable for wine. But experienced specialists They claim that excellent wine is also obtained from climbing, park and many other fragrant types of roses (especially rose hips).
Only fresh, unspoiled petals can be used in wine, perhaps slightly wilted petals, preferably from young, not fully blossomed buds.
The color of the future drink depends on the color of the petals. The darker the buds, the richer and brighter the wine will be.
You need to collect petals from flowers early in the morning, before the dew has dried. This allows you to save a huge amount useful substances And essential oils necessary for the rich taste of the drink.

The petals are collected in the morning while there is dew on them.

Additionally, to make wine at home you will need sugar, water and lemons (or lemon acid).

Important. The water for fermentation must be boiled so that the taste of the future drink does not deteriorate.

Unlike berries and fruits, which are not washed before use, pink petals Be sure to rinse thoroughly in running water and place in a colander to drain excess liquid.

Tools and equipment

Making homemade wine from rose petals is not at all difficult if you follow certain rules. All dishes should be not just well washed, but sterilized.

Do not use metal containers food grade plastic, aluminum and stainless steel. Such dishes will greatly spoil the noble taste of rose wine. It is best if enameled, glass containers and wooden spoons. The main condition is absolute cleanliness and sterility.

Classic rose wine recipe

Each winemaker has his own secrets and nuances of preparation, but only one, the simplest recipe for wine from rose petals is taken as a basis.

For classic recipe You will need rose petals and lemon.

For 3.5 liters of water you will need:

two full liter jars of petals;
medium-sized lemons (4 pcs);
sugar (1.5 kg);
light, unwashed raisins (100 g).

Collected and washed petals must be thoroughly dried before use. To do this, they are laid out thin layer on a towel and place in a dark, cool place. The finished dried petals are poured into a 5-liter container. glass bottle, pour out all the sugar and crush it thoroughly. After an hour, you can add juice and chopped zest of lemons, water and raisins to this mixture.

Everything is mixed, and a water seal is installed on the neck of the bottle or an ordinary rubber glove with a hole in one of the fingers is pulled on. The container is placed in a warm place (at +22-25C) without access to light for 45-50 days. As soon as the water seal stops bubbling, or the glove deflates, the wine itself becomes lighter, and a dense layer of sediment appears at the bottom, then fermentation is considered complete.

The young wine is carefully filtered, poured into another container and tightly closed with a cork. In this form, it should stand in the cold (t +5-10C) for about 4 months. Repeat the draining and straining procedure monthly to clarify the wine as much as possible.

Important. The finished drink is very tasty and aromatic, but not strong enough. Therefore, some experts already at this stage add vodka (200 g) or alcohol (100 g) to it.

If you don't want to do it fortified wine, then the drink is immediately bottled and stored in the refrigerator. The longer the wine is aged in this form, the tastier and richer it becomes.

The wine should remain under a water seal or glove for at least 50 days.

There is another cooking option in which lemons replace the table. spoon of citric acid, and the prepared petals are poured with sugar syrup. Moreover, the syrup is boiled immediately from the entire amount of sugar and water, cooled slightly, raisins and lemon are added and the petals are poured. The rest of the process is no different from the above.

Recipe with black currant leaves

No less interesting and original way making rose wine. The drink turns out darker and richer, and the aroma becomes stronger and brighter.

For 3 liters of water (boiled) take:

liter jar of petals;
2 kg sugar;
2 tablespoons (tablespoons) of chopped dry currant leaves;
the same amount of citric acid and raisins.

First you need to boil the sugar syrup, and put the currant petals and leaves into a glass bottle. Cool the finished syrup, pour it over the dry raw materials, add lemon and raisins, add water to a volume of 6 liters and cover with a glove or water seal.

After 40-45 days, drain the wine, strain thoroughly and leave in a cool place for another couple of months. The container with the drink is tightly sealed and allowed to stand for another couple of months in the cold, periodically filtering to remove any sediment that has formed.

You can add blackcurrant leaves to the standard recipe for homemade rose petal wine.

To get a stronger drink, at this stage (before bottling), you can add a little sugar and put the wine for further fermentation. But don’t add too much sugar so that it doesn’t turn out to be a liqueur.

Champagne made from rose petals

Not everyone knows that from these flowers you can get not just wine, but delicious sparkling champagne. To do this, 2 weeks after the start of fermentation, the future wine is filtered, poured into plastic bottles (up to the cork) and screwed tightly.

After which the bottles are placed with the neck down at a slight slope in a room with a temperature no higher than +20C. Once a week, the bottles are turned a third of a turn (around their axis).

Important. They should always be turned strictly in one direction in order to collect as much sediment as possible in the plug.

As soon as this happens, the bottles are very carefully, without changing position, moved into a large freezer and completely frozen. After this, each bottle is opened and the sediment is carefully picked out from the cork and neck, screwed with a clean cork and stored at room temperature. This homemade champagne is chilled only before serving.

The video shows detailed process making homemade wine from rose petals.

Home winemaking is the most favorable area for experimentation. Thus, many experienced specialists add not only currant leaves or lemons to rose wine, but also grape leaves, rose hips, and oranges.

To add a rich exotic aroma and a slight bitterness, you can add nutmeg, cardamom, allspice and ginger to the wine. There are a huge number of options from which everyone can choose what they like. Wine made from rose petals is an incomparable drink that you should definitely prepare at home.

I immediately and honestly note - this step by step recipe wines made from roses at home, his photo and text are not mine!
I almost never make wine at home, only liqueurs.

This recipe, like other various wines, is produced by my dear aunt.
She is our chief winemaker. She lives Lately year-round at the dacha, where he creates his delicious homemade drinks.

Therefore, do not pay attention to some lack of gloss and “fashionability”, but just look at how she does it.

The recipes are proven, as they say, but given their relevance, I placed them in the main section of the site.
I recommend. Very tasty and even strong.

Petals home roses can be put to delicious use in the form of homemade wine.
Some "housewives" in quotation marks make jam from roses. ( but this is a pebble for my garden, for sure)
Oh well. They haven't tried rose wine.

I started doing it myself 20 years ago and have been doing it regularly since then.
I even grew a couple of extra rose bushes at the dacha.

It turns out to be a very delicate drink.

***

delicious and simple step-by-step recipe with photos

For rose wine at home we will need:

- Homemade rose petals – 0.5 l (collect fresh flowers, don’t be greedy, don’t wait for the roses to drop their petals);
- Lemon – 1 pc.;
- Sugar – 2 tbsp.;
- Water – 2 l;
- Raisins – 50 g.

Ingredients for our homemade wine.

Recipe

We wash the rose petals with water and place them in a colander.

We put the petals in a three-liter jar.

Cover the petals with sugar and pound with a wooden mortar. Leave for an hour.

Fill the petals with water, lemon juice and add raisins. There is no need to wash raisins.

There should be some free space in the jar so that carbon dioxide has somewhere to go.
We put a rubber medical glove with a hole pierced with a needle on the jar.
Place the jar of wine in a dark and warm place. When the wine begins to ferment, the glove will inflate.

If this does not happen, then you need to add more raisins, but preferably from a different batch.
After a month and a half, the glove will no longer stand, and then you can pour the wine into another bottle without disturbing the sediment.
Then the finished rose wine needs to be placed in a cool and dark place so that it infuses and gets its exquisite taste.

Have a good time!

P.S. General notes on homemade wine recipes:
- You recalculate the recipe based on the amount of raw materials you have. Making 2-3 liters of wine is a waste of time. 10-20 - still all right.

- “Greetings to Gorbachev” - this was the name at one time worn by gloves worn on bottles and cans of wine and mash. The essence of the glove is the air seal.
The glove releases the gas formed during fermentation from the container and does not let atmospheric oxygen into it, which prevents this fermentation. Before the era of rubber gloves, stoppers with flexible tubes were used, the other end of which was lowered into a regular bottle filled with water. The essence is the same - gas leaves, but oxygen does not enter.
Such air seals periodically gurgled, delighting the winemaker’s ears, but now the rising and falling gloves seem to give us a salute, reminding us of the importance and literally the national significance of home winemaking.

Mainly two products are prepared: wine and jam. These are very valuable dietary products, rich in vitamins and essential fatty acids, besides, 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 to the background. Today, connoisseurs have revived the tradition of using the flower for gastronomic purposes, discovering the secrets of the recipe and cooking technology.

Necessary equipment and utensils

No special equipment It is not required to make homemade rose wine. Maximum specialized tool, which, however, can be replaced - this 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 petals or;
250 g sugar;
1 tbsp. spoon of citric acid;
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 ones. In stores, flowers are treated with special chemicals to maintain their presentation, the most harmless of which is hairspray. Under influence 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”. 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. So, for example, for a fortress in finished product sometimes they add forty proof vodka or a large number of Sahara.

Any preparation requires preliminary preparation 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.

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 ones. 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 tenderness. pink color.
All subsequent days, until straining, the color will become more and more intense, and by the sixth day the drink will acquire a red tint and lose transparency.

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.
IN final stage a 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 vessel with wine - the simplest way check whether gas is 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.

For the rose wine recipe you will need the following ingredients:

Rose petals - 350 g
Sugar - 1.5 kg
Citric acid - 1.5 teaspoons
Water - 6 liters

A simple rose wine recipe is suitable even for novice winemakers who will be making this divine drink for the first time.

The taste and color of the drink will largely depend on the type of rose and its color. Traditional rosé wines are made from a mixture of pink and white petals, while dark red ones will produce a richer color and a slightly tart taste.

Petals collected from your garden do not need to be washed. If you are using store-bought roses, carefully tear the petals off the bud and rinse them under running water. Let them dry a little - lay them out on the table or windowsill.

Place the prepared petals in a convenient container - a bowl or deep pan, cover them with sugar and mash well.

You can mix them in a blender at low speed - it is very important that they do not turn into mush.

Add citric acid, stir and leave the mixture for 15-20 minutes so that the sugar absorbs all the juice and color of the petals. Instead of acid, you can add a few slices of fresh lemon to the rose.

Heat water in a separate pan, add a little sugar to it and cook the syrup. The finished syrup will need to be cooled and poured into glass jar or a bottle with a wide neck. Place the petal mixture into the syrup and close with a lid with a water seal. Instead, you can use a regular rubber glove. It is perfect if you are using a plastic water bottle or a jar with a non-standard neck. Place the jar in a dark place at room temperature.

Young wine from rose petals will be ready in 2.5 months.

If you want to achieve the real taste of this amazing drink, let it mature for a few more months.

The drink will need to be strained, poured into clean bottles and placed in a cool place.

Homemade wine made from rose petals can be stored for several years, which will make it even more tender and rich.

Summer is a wonderful time of year, especially beautiful when everyone's favorite roses bloom. Their beauty and aroma will not leave a person indifferent to them. And if you make wine from rose petals, it will turn out extraordinary, one might say God's nectar. This nectar requires only rose petals.

Pink wine:

This wine is prepared very quickly. It is enough to pour half a liter of boiling water over 250 grams of red rose petals. After this, rub the petals through a sieve. We add more petals to the resulting mixture and repeat the procedure until our liquid becomes a thick, beautiful red color. Now you can add 450 grams of granulated sugar and 250 ml of vodka.

Pink drink:

Take 1-2 handfuls of red rose petals. Pour them into a 3-liter jar, add 1 teaspoon of citric acid there. Pour boiling water, cover tightly and place in the sun for about 24 hours. After this, the water should turn pink and acquire an amazing pink aroma. Strain the infusion and add 6 tbsp. spoons of granulated sugar, stir well. The drink should be stored in the refrigerator.

Rose liqueur:

You need to collect petals from 20 dark red roses. Dissolve 800 grams of granulated sugar in 3 liters of boiled water at room temperature, add 2 tbsp. spoons of citric acid. We fill the petals with liquid and leave them in the sun for a month. Strain, mix with vodka and bottle the pink liqueur.

You can make "quick" rose wine .

Pour 250 g of red fragrant petals into half a liter hot water and rub them through a fine sieve. Place more petals into the resulting liquid and repeat until the liquid acquires a deep red color, then add 450 g of sugar and a quarter liter of cognac.

Wine with raisins:

A 3L bottle yielded two half-liter jars of compacted petals. Unwashed petals of early morning flowers that have just blossomed pink roses(syrup and jam are made from such a rose) with the cut off white ends of the base of the bud (when I pinch off the bud, I immediately cut off the base with scissors) crushed with citric acid and sugar. The water was pre-boiled and frozen. I added a handful of white raisins (white - so as not to affect the color of the future wine). As practice has shown, a handful is too much, because... the fermentation was too violent. I think 1 table is enough. spoons.

The boiling started literally the next day. As I said, fermentation was active. I had to stir constantly with a wooden spoon. All this time, the jars of wort were covered with saucers.

A week later I put on rubber gloves. A couple of times the gloves were torn, a couple of times they were torn off... Practice has shown that you need to use gloves good quality and mini size.

After 2 weeks, I began to adjust the acidity and sweetness. I did this 5 times during 40 days of fermentation. Then she pumped it and left it under her gloves again. I waited a long time for the gloves to settle. In total, the process lasted longer than 3 months. Zarem was filtered into beautiful sterilized glass bottles, closed wine corks and filled it with wax, hid it in the refrigerator. The container must be clean and free of foreign odors. It is important. Plastic bottles must not be used. Plastic will degrade the quality of the wine.

One bottle was drunk immediately. Insanely delicious. Part in a year. Even tastier. The last two, aged 2 years, were unsurpassed. Delicate pure pale pink color, exquisite taste. At first, a light, delicate wine does not seem to intoxicate you at all, but after 10 minutes the effect begins, and it is quite significant.

I recommend drinking this wine after a meal. It will last longer. Otherwise, you will drink it very quickly, it is so tasty and pleasant.

IN ino from tea rose petals.

In order to prepare three liters of wine from rose petals, 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. Received sweet water pour it into our jar with rose petals and fill it to the top with boiled water, leaving only about 5 cm unfilled. Next, add 1 heaped tablespoon of citric acid to the jar of roses, 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 the wine from the 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 with grapes and citrus fruits

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, 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.

Wine made from rose petals and blackcurrant leaves

I can suggest this recipe. Half a liter jar of rose petals and a tablespoon of leaves black currant pour into the pan. 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.

Wine made from rose petals and orange juice

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

Wash the petals in cold water and put it 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 and to taste.
Close the bottle with a fermentation stopper and allow time to ferment as usual. 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

Ingredients: 400 g of tea rose petals, 2 kg of sugar, 4 liters of water, 1 teaspoon of citric acid.

Method of preparation: 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 it 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. 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 anyone dares to engage in such winemaking, I think that they will not be disappointed and will have great pleasure! Enjoy your tasting!

Rose petal wine with juice
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.

Wine from rose petals with citrus fruits
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 with alcohol

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!). Wash the buds under running water 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, a sediment remains 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.”

Tea rose wine 10 liters
The technology for collecting and processing tea rose petals is the same as for 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 should not 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 cutter, then many small particles of petals are formed, 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 get more strong 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 plug, it begins New Year(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 corks 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. You won’t be able to look at champagne after this!
I use the remaining petals after fermentation all summer. When cooking bread kvass or wine made from any berries, the added petals accelerate the onset of fermentation, and then form a “coat” on the surface, which prevents oxidation, and imparts a subtle, unique ennobling aroma.

Wine made from rose petals and grape juice
5 liters of rose petals, 1.5 kg of sugar, juice of 1 lemon, 1 liter of grape juice and 3.5 liters of boiling water, close the lid and leave overnight. Add a packet of yeast, leave for 5 days, stirring twice a day. Strain, keep in a cool place for 2 months, separating from the sediment into a clean bottle once a week. Rose petal wine is ready!

Champagne made from rose petals

Ingredients

* Flowers (tea rose, for a 3-liter jar) - 50-60 bottles.
* Water - 2.5 l
* Sugar - 6 cups.
* Citric acid (heaped) - 1 tsp.
Number of buds per three-liter jar.

Place rose petals in a jar, add sugar and add citric acid.
Fill in clean water, but not all the way to the neck of the jar, otherwise it will be difficult to stir. Cover with a nylon lid and place on a windowsill or other sunny place. After a few days it will begin to ferment, periodically open the lid and stir.
The wine will change color during fermentation. IN finished form it is a delicate pink-peach color.
When the fermentation process stops, strain the wine and place in a cool, dark place.

Then pour the new wine into bottles, add a teaspoon of sugar, and two raisins to each bottle. Place in a warm place for a couple of weeks, having previously tied the corks with nylon threads or wire, like champagne, so that the cork does not break. After this, the bottles are lowered into a cool basement. Young champagne is ready in six months to a year; it turns into a divine sparkling drink with the scent of roses. It’s pleasant to drink and immediately lifts your spirits! The wine is made in the same way as usual. It turns out quite strong and with a pleasant aftertaste.

consumption.

Wine from rose petals" (MK from Elena) step by step

Tea rose petals - 0.5 liter jar
Boiled water - 1.5 l
Sugar - 0.5 liter jar
Lim. acid - 1 tbsp.

Preparation:

Tear the tea rose petals into a half-liter jar, compacting it to fit as much as possible. Pour this amount into a 3-liter jar.

Pour 0.5 liters of sugar into a saucepan and add 1.5 liters of boiled water, heat, stirring constantly, until the sugar is completely dissolved. Pour the resulting syrup into a jar with petals. Add boiled water to the jar so that there is 5 cm left to the neck.

Add 1 tbsp. citric acid and stir.

Close the jar with a nylon lid and place it in a warm place, for example on a windowsill. Place a saucer under the jar, because during fermentation some of the drink may spill out of the jar.

After a month, strain. If desired, you can add 200 g of alcohol per 3 liters of drink. Pour into bottles and seal tightly.

The longer the wine sits, the better it will taste.

Rose liqueur

Tea rose petals with rich aroma 500 g
water 3 glasses
sugar 2 cups
vodka 1.5 - 2 glasses
citric acid or lemon juice to taste
vanillin optional

Place tea rose petals in cheesecloth, put in an enamel bowl, pour boiling water over it, cover with a lid and leave for a day. Then squeeze out the rose petals, add sugar to the strained water and bring to a boil (you can add citric acid or lemon juice to taste). After cooling, pour the syrup into a bottle or jar, add vodka and let it steep for about a week or two.