Makes one gallon.

Ingredients:

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.

Directions:

1. Cut off yellow petals only when flowers are fully opened. Avoid any sprayed plants and discard all leaves.
2. Wash and drain petals. Put petal and raisins, if used, into straining bag and tie. Place in primary fermenter.
3. Mix sugar in hot water until dissolved and pour over petals and raisins.
4. Stir in all other ingredients, except yeast.
5. After 24 hours, add yeast. Cover primary fermenter.
6. Stir daily , check S.G. and press pulp to aid in extraction.
7. When ferment reaches S.G. 1.040 (usually 3-5 days), strain juice from bag and syphon wine off sediment into glass jug secondary. Attach airlock.
8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon off sediment into clean glass container. Re-attach airlock.
9. Syphon again in two months and again, if necessary, before bottling.