METHOD:

Cut off and use yellow petals only when flowers are fully opened. Avoid any sprayed plants and discard all green parts as they impart bitterness to the wine.

1. Wash and drain petals. Put petals in bag (add in chopped raisins, if used), tie top and place in primary.

2. Pour over hot water, stir in sugar, and add in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, check S.G., and press pulp lightly to aid extraction.

5. When ferment reaches 1.040 (3-5 days) strain pulp lightly from bag. Siphon wine off sediment into glass jug secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. Siphon again in 2 months and again if necessary until clear before bottling.