Rose Petal Wine Recipe – Floral Homemade Wine Guide

Rose Petal Wine Recipe – Homemade Floral Wine

This rose petal wine recipe makes a light, fragrant wine with real floral character.

Whether you’re a curious home winemaker or just looking for something a little different, it’s a great small-batch project.

It’s surprisingly easy to pull off with some dried (or fresh) petals, citrus, and a few winemaking basics.

Perfect for sipping, gifting, or just showing off something a bit more romantic than your usual kit wine.

What is Rose Petal Wine?

Rose petal wine is a delicately floral homemade wine infused with dried or fresh rose petals.

It has a soft, aromatic character with citrus notes, light fruitiness, and a smooth, semi-sweet finish — depending on how you balance your sugar and yeast.

You can guide this one toward dry and crisp or leave it sweet and fragrant, depending on your taste.

Essential Equipment Needed for Rose Petal Wine

New to winemaking? Try a starter kit — it’s way easier to begin when everything’s in one box.

Ingredients for Rose Petal Wine

Main Ingredients:

Optional Ingredients:

Brewing Sugar & Expected ABV

  • 1kg sugar → SG ~1.068–1.070 → ~9–10% ABV
  • 1.2kg sugar → SG ~1.080 → ~10–12% ABV

We recommend 1.2kg for a balanced, slightly sweet wine that’ll age well.

Best Yeast for Making Rose Petal Wine – Top 3 Picks

The best yeast for making rose petal wine depends on the wine’s sweetness and aroma.

If you prefer a sweet, floral wine, choose CY17 or GV6. For a dry, crisp finish, EC-1118 is the best option.

  1. Mangrove Jack’s CY17 – Best for fruity and floral wines, enhances aroma and sweetness.
  2. Gervin GV6 – Balanced fermenter, preserves delicate floral notes.
  3. Lalvin EC-1118 – High alcohol tolerance, gives a dry, clean finish.

How to Make Rose Petal Wine: Step-by-Step Guide

Step 1: Create the Rose Infusion

  • Bring 4.5L of water to a boil in a large, sterilized pot.
  • Remove from heat and add your rose petals.
  • Cover the pot and allow it to steep in a cool place for 2 to 5 days. Longer steeping = stronger floral aroma.
  • Don’t go beyond 5 days to avoid bitterness or bacterial risk.

Step 2: Prepare the Must (Fermentation Mix)

  • Strain the rose infusion through a muslin bag or fine mesh sieve into your sanitized fermentation vessel, discarding the petals.
  • Stir in white grape concentrate, lemon juice, orange juice and zest, and sugar. Mix until fully dissolved.
  • Use a hydrometer to check the starting gravity (SG). Aim for ~1.080 if using 1.2kg of sugar for 10-12% ABV.
  • Let the mixture cool to room temperature (20-22°C).
  • Add wine tannin (or strong tea), yeast nutrient, and sprinkle in your chosen wine yeast.
  • Stir gently and fit the vessel with an airlock.

Step 3: Primary Fermentation

  • Store the vessel in a dark, warm place (18-22°C).
  • Fermentation should become active within 24 hours. Bubbles in the airlock = good sign.
  • Monitor SG with a hydrometer. When it drops to around 1.020, it's time to rack.

Step 4: Secondary Fermentation (Racking)

Option 1: Minimal Handling (Beginner-Friendly)

  • Once SG reaches 1.020, siphon into a clean, sterilized glass demijohn, leaving sediment behind.
  • Fit an airlock and leave to ferment for another 1–2 weeks.
  • Check SG again. Final gravity should be between 0.995 and 1.000.
  • If wine is still cloudy, use bentonite or wine finings.

Option 2: Multi-Racking for Clearer Wine (Advanced)

  • Rack at 1.020 as above, then ferment for 4–6 weeks in secondary.
  • Once fermentation completes (SG 0.995–1.000), let wine sit another 1–2 weeks to begin clearing naturally.
  • Optional: Rack again at the 3-month mark if you see heavy sediment.
  • Use stabilizer before bottling if back-sweetening.

Step 5: Stabilizing & Preserving Your Wine (Optional)

Option 1: No Stabilizers

  • Bottle once wine is clear and fully dry.
  • Must be stored in the fridge and consumed within 3–4 months.

Option 2: Stabilize for Long-Term Storage

  • Add 1 crushed Campden tablet per 4.5L to kill off bacteria and yeast.
  • Add potassium sorbate to prevent yeast reproduction.
  • Wait 24–48 hours before sweetening.

Step 6: Back-Sweetening (Optional)

Important: Don’t use regular sugar unless the wine is fully stabilized – otherwise you risk fermentation restarting in the bottle (yes, that means explosions).

Step 7: Bottling and Aging

  • Siphon finished wine into sterilized bottles, avoiding sediment.
  • Seal with corks or swing tops.
  • Age for at least 6 months. 12 months+ is best for smooth, aromatic results.

Pro Tips for Better Rose Petal Wine

  • Use organic petals — anything sprayed can wreck your wine.
  • Steep longer (4–5 days) for a stronger floral aroma.
  • Keep fermentation between 18–22°C for best yeast performance.
  • Sanitise everything — especially with flower-based wines.

Frequently Asked Questions

Can I use fresh petals instead of dried?

Yes — use about 5 times the weight. 250–300g of fresh petals works well.

How long should I age rose petal wine?

6 months minimum. 12 months brings out more complexity and aroma.

Can I use store-bought roses?

No — florist roses may be sprayed. Use only unsprayed or food-grade petals.