1.75 litres (3 pt) strongly scented rose petals or 1 oz dried petals
1 tsp citric acid
1/2 tsp tannin
pectic enzyme
yeast nutrient
activated wine yeast
1.1-1.3 k (2 1/2 - 3 lb) sugar
STEP BY STEP:
Place the scalded, chopped dried apricots, rose petals and sugar into the fermentation vessel.
Pour in 4 pints boiling water, and stir well to dissolve the sugar. When cool (21C or 70F), add the citric acid, tannin, pectic enzyme and yeast nutrient.
Introduce the activated yeast and ferment on the pulp for 7 days, keeping the vessel closely covered and in a warm place.
Then strain through a nylon sieve for secondary fermentation into a 1 gallon glass demijohn and top up if necessary with more ‘must’ obtained by washing the pulp with cool water.
Fit airlock and leave to ferment out in the normal way, racking as necessary later.
