"Enhancing" a wine with rose petals

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

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I've learned a ton from you. I really appreciate your efforts, and your contributions to this forum. :-)

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.

Reply to
glad heart
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I made a rose mead which turned out very well. I used a pint of rose petals per gallon. The recipe is at

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Since I used white rose petals, I called it York Mead. This summer I made a batch of Lancaster Mead using red rose petals. It has an excellent pink color.

Rose is a very delicate flavor. It comes through the mead as the only thing it has to compete with is a light honey flavor. I'm not sure how well it would hold up against a fruit flavor like apricot. Maybe someone who has tried this will post and let us know.

Paul

Reply to
Pavel314

Don't forget to take into consideration any spray that may have been used on the roses. If fungicides are / were use take into account when it is safe to include the petals as you would any other fruits or vegetables that are sprayed with the same chemicals.

Reply to
Paul E. Lehmann

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