Rose Petal Wine (2)

• 4-6 cups rose petals, depending on fragrance
• 2 lbs green pea pods
• 2-1/2 lbs granulated sugar
• 2 lemons
• 1 orange
• 2 tsp pectic enzyme
• 1 gallon water
• 1 used tea bag
• 1 crushed Campden tablet
• Rhine wine or Champagne yeast and nutrient

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.