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This blog is a record of the wine that I make and drink. Each flavour made and each bottle drunk will appear here. You may come to the conclusion that, on the whole, I should be drinking less.

Saturday, 21 July 2018

Rose Petal Wine and Rose Petal & Orange Wine 2018 - The Making Of...

Roses in our garden
This summer has been good for roses. Our white rose has produced blooms in abundance and the red rose doubled its output from last year's two flowers. Meanwhile in my parents' garden Pop has been under strict orders to collect as many roses as are available. Claire and I went over on Saturday 14th July to visit, though in truth the primary reason was to collect rose petals rather than filial duty. Mom has been away in Nebraska and I do try to see my father at least once when she is absent. Collecting wine ingredients is as good an excuse as any. It was a lovely evening - Pop cooked us smoked mackerel, a food I disliked as a child but now love, and we chatted about friends and family.

Rose in my parents' garden
Back home, on Sunday morning, I started the wine and again have made a double batch of rose petal and a single batch of rose petal & orange. For the 'pure' rose petal I measured 8 pints of rose petals and put them in the bucket. I minced 1 lb of sultanas, juiced two oranges and measured 5½ lbs of sugar. All these went in the bucket, were covered with 15 pints of boiling water and stirred round until the sugar dissolved (Liz had come round and helped with this bit).


The rose petal & orange was more fiddly. I began by peeling three oranges very thinly, doing an excellent job of avoiding the pith (for once). I put the peel in a bowl and covered it with a pint of boiling water. I then juiced six oranges (including those three) giving me a pint of orange juice. This and 4 pints of petals went into a bucket with 3 lbs sugar and 5½ pints of boiling water.

Most of the ingredients for both wines
That evening I put yeast, nutrient, pectolase and tannin into each wine (1 teaspoon of each of the last three into the orange, about a teaspoon and a half into the pure). On Monday morning I poured the water that had previously covered the peel into the rose petal & orange, throwing out the peel.

The wine went into its demijohns on Friday evening, 20th July, with all solids having been strained out. All demijohns are brick orange in colour, with rose petal & orange being ever so slightly darker.

The Rose Petal & Orange is on the left