Use pea pods as soon after shelling as possible. Rose petals may be picked up to two days earlier and frozen in plastic freezer bag. Juice the lemons and orange and combine juice with all ingredients in crock except water, pectic enzyme and yeast. Bring water to boil and pour over ingredients, stirring to dissolve sugar. Cover and set aside 24 hours. Add pectic enzyme and yeast, recover, and set aside one week, stirring daily. Strain through a muslin cloth or bag onto secondary fermentation vessel, topping up to neck of vessel. Fit fermentation trap and allow to ferment completely (45-60 days). Rack and bottle when wine clears. Allow it to age six months in the bottle before tasting. Will improve with age.
Tips: Both color and fragrance will vary with different roses. Generally,
the fresher the flower the stronger the color and fragrance, but the rose
muust be fragrant to begin with. It is perfectly acceptable to use petals
from flowers whose blooms are fading (but not yet brown) on the plant. Cut
the flowers and carefully remove the petals from the hip and stem.Both
recipes call for 2-1/2 lbs granulated sugar per gallon of wine. This produces
a medium wine. Use 1/4 lb less sugar for a dry wine, 1/4 lb more for a sweet.
Champagne yeast will convert more sugar into alcohol than Rhine yeast