In most cases, roses are grown only for beauty; petals are rarely used in cooking. I propose to break the stereotype by making homemade tea rose wine according to 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 are also suitable. The darker the color, the richer the color of the finished drink. Use only roses grown in gardens and summer cottages, as greenhouses 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 gram;
- medium sized lemon – 2 pieces;
- raisins – 50 grams (or wine sourdough).
Lemons are needed to increase the acidity of the must, otherwise the wine will ferment poorly, turn out to be tasteless and quickly deteriorate. In extreme cases, citrus fruits can be replaced with store-bought citric acid and do without zest, but you will lose a little in taste. Raisins are sourdough, on the surface of the berries are wine yeast, thanks to which fermentation begins.
rose wine recipe
1. Rinse the petals in running water, put in a colander.
2. Wash lemons with warm water, dry. Gently remove the zest (yellow skin without bitter white flesh). Squeeze juice from peeled fruits.
3. Pour the petals together with sugar into a fermentation tank, tamp 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. Install a water seal or a medical glove with a small hole in one of the fingers on the neck of the container (pierce 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 emit carbon dioxide (the glove will inflate). This means fermentation has begun. If it doesn’t, add store-bought raisins and wait a couple more days.
7. Gradually, the rose petals will lose their color and become transparent, this is normal. After 30-45 days, the water seal will stop bubbling (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 the dropper and close it tightly with a cork.
8. Young homemade rose wine is ready. Now, to improve the taste, it must be sustained. To do this, the bottle filled up to the neck (it is desirable that there is no contact with air) should be transferred to a dark place with a temperature of 5-16 ° C and infused for 3-4 months.
9. When 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.
11. Pour the wine from rose petals into bottles, seal tightly with corks. Store in refrigerator or basement. Shelf life 1-2 years. Fortress – 9-12%.
The result is about a liter of fragrant homemade wine with a slight floral flavor and hints of lemon.