Probably, many of you at least once, but tried alcohol from tea rose petals. This flower is not only pleasing to the eye, but also gives unique properties to alcoholic beverages. Tea rose wine is fragrant, tasty and rich in color.
They also prepare roses: liqueurs, liqueurs
Tips before starting
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.
Wine made from tea rose petals
Ingredients
Tea rose petals – 1 liter jar
Water – 1,5 L
Sugars – 750 g
Medium sized lemon – 2 pcs.
Raisins – 50 g (not store-bought, it is better to take by weight at the market)
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.
Method of preparation
Rinse the petals in running water, drain in a colander.
Wash the lemons with warm water and pat dry. Gently remove the zest (yellow skin without bitter white flesh). Squeeze juice from peeled fruits.
Pour the petals together with sugar into a fermentation container, tamp with a rolling pin.
After an hour, add squeezed lemon juice (acid), zest, raisins and water. Mix. There should be at least 10-15% free space left.
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.
After 3-4 days, foam and hissing will appear on the surface, the water seal will begin to release 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.
Gradually, the rose petals will lose 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.
Now it is necessary to drain the drink from the sediment into another clean container through a thin tube and tightly close with a cork.
Young homemade rose wine is ready.
To improve the taste of the drink, it must be kept in bottles filled to the top at a temperature of 5 to 16 degrees, insist 3-4 months in a dark room.
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.
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.
Now you can pour the wine into bottles and seal them tightly with corks. Store in refrigerator or basement. Shelf life 1-2 years. Fortress – 9-12%.
Red Climbing Rose Wine Recipe
Ingredients
XNUMX liter jar of red climbing rose petals
Water – 1 liters of water
Sugar – 1,5 kg of sugar
Juice of 1 orange
Juice of 2 small lemons
Yeast (preferably wine) – 20-30 g
Method of preparation
Put the washed and dried petals in a bottle.
Make syrup from water and sugar.
Pour the petals with chilled syrup, add lemon and orange juices and yeast, give time to ferment by closing the bottle with a fermentation cork, a water seal or a pierced glove.
After that, using a rubber tube, pour the liquid into another bottle, close it with a fermentation stopper and let it stand for a week.
Then filter the wine and bottle it. This wine needs to mature for a few more months.
Relevance: 04.07.2018
Tags: Wine and vermouth, Wine recipes