I'm about to attempt my first non-grape wine. I'm fixated on the idea that adding a cup of rose petals to an apricot must might enhance its "bouquet". Any comments anyone?
Mr. Keller, I got the idea from your excellent site
I've entertained the following thoughts on possible procedure:
A. throw a cup of fresh petals in must, or B. throw in the ones I've had in the freezer for a couple weeks, or C. extract the fragrance via cold infusion, then add that to must, or D. forget the crazy idea bubba and see if you can make a decent apricot wine sans enhancements first.