Rose wine: 2 recipes at home
Probably, many of you have tried alcohol from tea rose petals at least once. This flower not only pleases the eye, but also gives unique properties to alcoholic beverages. Tea rose wine is aromatic, tasty and rich in color.
It is also made from roses: liqueurs, liqueurs
Tips before you start
The most fragrant wine is obtained from fresh roses, but dried petals are also suitable.
The darker the color, the richer the color of the finished drink.
Use only roses grown in gardens and summer cottages, as greenhouse roses are treated with chemicals, and those growing near the road absorb harmful gasoline fumes.
Wine made from tea rose petals
Ingredients
Tea rose petals - 1 liter jar
Water - 1.5 liters
Sugar - 750 g
Medium-sized lemon - 2 pcs.
Raisins - 50 g (not store-bought, it is better to take them by weight at the market)
Lemons are needed to increase the acidity of the wort, otherwise the wine will ferment poorly, turn out to be tasteless and quickly spoil. As a last resort, citrus fruits can be replaced with store-bought citric acid and do without the zest, but you will lose a little in taste.
The method of preparation
Rinse the petals in running water, put them in a colander.
Wash lemons with warm water, dry them. Carefully remove the zest (yellow peel without bitter white pulp). Squeeze the juice from the peeled fruit.
Pour the petals together with sugar into the fermentation container, tamp with a rolling pin.
After an hour, add the squeezed lemon juice (acid), zest, raisins and water. Stir the mixture. There should be at least 10-15% free space left.
Place a water seal or a medical glove with a small hole in one of the fingers on the neck of the container (pierce with a needle). Transfer the wort to a dark room with a temperature of 18-25°C.
After 3-4 days, foam and hissing will appear on the surface, the water seal will begin to release carbon dioxide (the glove will swell). This means that fermentation has begun. If this does not happen, add raisins purchased from another store and wait a few more days.
Gradually, the rose petals will lose color and become transparent, this is normal. After 30-45 days, the water seal will stop bubbling (the glove will deflate), the wine will become light, and sediment will appear at the bottom.
Now you need to pour the drink from the sediment into another clean container through a thin tube and tightly close the cork.
Young homemade rose wine is ready.
To improve the taste of the drink, it must be kept in bottles filled to the top at a temperature of 5 to 16 degrees, insist 3-4 months in a dark room.
In case of sediment, it is advisable to pour the wine into another container at least once every 30 days until it becomes clear and transparent.
After aging, try the drink. Add sugar to taste if desired. You can also strengthen the wine with vodka or 40% alcohol, adding no more than 15% of the volume.
Now you can pour the wine into bottles and seal them with corks. Store in the refrigerator or basement. Shelf life 1-2 years. Strength - 9-12% alcohol.
Recipe for red climbing rose wine
Ingredients
Two-liter jar of red climbing rose petals
Water - 1 liter of water
Sugar - 1.5 kg of sugar
Juice of 1 orange
Juice of 2 small lemons
Yeast (preferably wine yeast) - 20-30 g
The method of preparation
Put the washed and dried petals in a bottle.
From water and sugar prepare the syrup.
Pour the chilled syrup over the petals, add lemon and orange juices and yeast, allow time to ferment, closing the bottle with a fermentation stopper, water seal or pierced glove.
After that, use a rubber tube to pour the liquid into another bottle, close it with a fermentation stopper and leave it for a week.
Then filter the wine and bottle it. This wine should mature for a few more months.
Update: 04.07.2018
Category: Wine and Vermouth