Rose Petal Wine Recipe – How to Make Homemade Wine

This rose petal wine recipe produces a fragrant, delicate homemade wine infused with the floral essence of fresh or dried rose petals.

Balanced with citrus and tannins, this unique wine is perfect for gifting, special occasions, or adding to your homebrewing collection.


What is Rose Petal Wine?

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

It has a light, aromatic taste with subtle citrus and fruity notes, making it a perfect choice for those who enjoy fragrant, slightly sweet wines.

Depending on the amount of sugar and yeast used, it can range from a dry, crisp wine to a semi-sweet, aromatic dessert wine.


Equipment Needed for Rose Petal Wine

Before you start, ensure you have the right winemaking equipment. This will make the process smoother and help prevent contamination.

Tip: If you're new to winemaking, consider a winemaking starter kit to get all the essentials in one package.


Ingredients for Rose Petal Wine

Primary Ingredients:

  • 50g dried rose petals (or 250-300g fresh petals, loosely packed)
  • 250ml white grape concentrate
  • Juice of 2 lemons (~50ml)
  • Juice of 2 oranges + zest (~100ml)
  • 1kg to 1.2kg brewing sugar (adjust based on desired ABV)
  • 1 tsp wine tannin (or 240ml strong black tea as an alternative)
  • 1 packet wine yeast
  • 5g yeast nutrient
  • 4.5L water

Optional Ingredients

  • Campden tablets (sodium metabisulfite) – Prevents oxidation & works with potassium sorbate to stop fermentation.
  • Potassium sorbate – Prevents yeast from multiplying and preserves the wine (must be used with Campden tablets).
  • Bentonite – A natural fining agent, slower but effective for clearing wine.
  • Wine finings – Works faster than bentonite but contains sulphites and is derived from crustaceans.
  • Wine sweetener – A non-fermentable sugar for back-sweetening without restarting fermentation.
  • Honey – Adds a natural sweetness but must be stabilized first to prevent re-fermentation.
  • 250g raisins – Enhances body, mouthfeel, and complexity used instead of wine tannin.

Brewing Sugar & Expected ABV

The amount of brewing sugar you use will affect the final alcohol content of your rose petal wine. Choose based on your preference:

  • 1kg brewing sugar → SG ~1.068-1.070 → 9-10% ABV (lighter & drier wine)
  • 1.2kg brewing sugar → SG ~1.080 → 10-12% ABV (fuller body & stronger wine)

Recommended: For a well-balanced floral wine with a good alcohol content, we suggest using 1.2kg of brewing sugar.


Best Yeast for Rose Petal Wine – Top 3 Yeast Choices

We find Mangrove Jack’s CY17, Gervin GV6, and Lalvin EC-1118 to be the top yeast choices for making rose petal wine.

Each yeast has unique characteristics depending on your preferred wine style.

  1. Mangrove Jack’s CY17 – Best for fruity and floral wines, enhancing aroma and sweetness.
  2. Gervin GV6 – A balanced yeast that preserves delicate floral flavours while fermenting smoothly.
  3. Lalvin EC-1118 – A strong fermenter that produces a dry, crisp wine with higher alcohol content.

Step-by-Step Instructions

Step 1: Create the Rose Infusion

  • In a large sterilized pot, bring 4.5L of water to a boil.
  • Add the rose petals, remove from heat, and let steep for 2 to 5 days to extract flavour.
  • Keep the pot covered during steeping to prevent contamination.

Step 2: Prepare the Must (Fermentation Mix)

  • After steeping, strain the rose petal infusion into a fermentation vessel, removing all solid particles.
  • Stir in the white grape concentrate, lemon juice, orange juice and zest, and brewing sugar until fully dissolved.
  • Check the Specific Gravity (SG). It should be around 1.080 for 10-12% ABV.
  • Once the mixture cools to room temperature, add the wine tannin, yeast nutrient, and sprinkle in the wine yeast.
  • Stir gently to mix, then cover with an airlock.

Step 3: Primary Fermentation

  • Store the fermentation vessel in a dark, warm place (18-22°C) for 7-10 days.
  • Fermentation should be active, producing bubbles in the airlock.
  • Allow fermentation to continue until the Specific Gravity reaches 1.020.

Step 4: Secondary Fermentation (Racking)

  • Option 1: Minimal Handling (Safer for Beginners)
    • Once the SG drops to 1.020, siphon the wine into a clean glass demijohn, leaving the sediment behind.
    • Attach an airlock and allow fermentation to continue for another 1-2 weeks.
    • Take a hydrometer reading; it should be between 0.995 - 1.000.
    • If the wine hasn't cleared we suggest using wine finings or bentonite at this stage.
  • Option 2: Racking for Clearer Wine (Experienced Users)
    • Once the SG reaches 1.020, siphon the wine into a clean glass demijohn, leaving the sediment behind.
    • Attach an airlock and allow fermentation to continue for at least 1 month.
    • Check clarity; if heavy sediment remains, rack once more at the 3-month mark before bottling.
    • This method naturally clarifies the wine but carries a slight risk of contamination.
    • Ensure the bung is sealed, and the airlock does not dry out.

Step 5: Stabilizing & Preserving Your Wine (Optional)

  • Option 1: No Stabilizers (Consume Within 3-4 Months)
    • If you prefer a more natural wine without preservatives and plan to consume it early, proceed to the next step.
    • Important: Store in the fridge to reduce spoilage risk.
  • Option 2: Stabilized Wine (For Long-Term Storage)
    • Add 1 crushed Campden tablet per gallon (4.5L) to kill bacteria and prevent oxidation.
    • Add potassium sorbate (as per manufacturer instructions) to prevent yeast from multiplying.
    • Wait 24-48 hours before adding any sweeteners.

Step 6: Back-Sweetening (Optional)

  • For a dry wine: Skip sweetening and bottle as is.
  • For a slightly sweet wine: Add honey for a natural sweetness.
  • For a sweet wine (best option): Use a non-fermentable wine sweetener to prevent re-fermentation.

Warning: If you use regular sugar without stabilizing, fermentation may restart in the bottle, causing pressure build-up and bottle explosions.

Step 7: Bottling and Aging

  • Once fermentation is complete and the wine is stable, siphon it into sterilized bottles, ensuring no sediment is transferred.
  • For best results, age the wine for at least 6 months. A 12-month aging process will produce a smoother, more refined taste.

Pro Tips for the Best Rose Petal Wine

  • Use only organic rose petals to avoid chemical contamination.
  • Ensure proper sterilization of all brewing equipment with VWP sterilizer before fermentation.
  • Monitor fermentation temperature (18-22°C) for optimal yeast activity.
  • For a stronger floral aroma, let the rose petal infusion steep for 5 full days.

Start Brewing Your Own Rose Petal Wine Today!

With this rose petal wine recipe, you can create a beautifully fragrant homemade wine with simple ingredients.

Whether you're making it for personal enjoyment or as a unique gift, this wine is sure to impress.

Get everything you need to make rose petal wine at home! Shop for winemaking kits, wine making ingredients, and more.