Rose Water Wine
Recipe file created February 7, 2000.
I discovered that Rose Water is not very expensive, so I bought a bottle. Then I decided to adapt a Rose Petal Wine recipe to accomodate the ingredients on hand. This is the result.
Combine all ingredients except the yeast. Stir to dissolve sugar. Specific Gravity should be between 1.090 and 1.100. Let sit overnight.
The next day, add yeast. Stir daily until frothing stops -- about 3 days. Siphon into secondary fermentor and place air lock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
When wine is 6 to 12 months old, bottle. Wine is ready to drink one year after the date the batch was started.
I started this batch on January 30, 2000. The results are not in yet.
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