ROSE PETAL WINE

Enough red roses to fill 8 glass quart jars
5 - 8 pounds sugar
2 lemons, washed and dried
1/2 oz. powdered yeast
4 or more clean eggshells

Cut off and discard the white bottoms of the petals.   Let cold water run over the petals for about ten minutes.

Drain petals and place them in a three gallon stone crock or enamel pot

Pour two gallons of water into another enamel pot.   While the water is heating add sugar and stir until dissolved. (The more sugar added, the sweeter the wine will be).  It is necessary to use at least 4 pounds of sugar for proper fermentation. Bring to a boil, and then pour over the rose petals.

Peel lemons, reserving the rinds.  Add rinds to the crock of petals. Squeeze the lemon juice over the petals.  Cool mixture to room temperature.

Dissolve yeast in 1/2 cup warm water.  Pour into petals and stir briefly.

Cover crock.  Fermentation should begin within a day or two.  As the mixture ferments, stir with a wooden spoon once a day.   Fermentation should stop in approximately two weeks.  When there is no longer any visible fermentation, strain wine into half-gallon or gallon jars.  Squeeze every drop of liquid from the petals.  Place two eggshells in each jar to help clear the wine.  Seal jars. Let wine stand quietly for at least two to three weeks.  Then siphon off the clear wine into clean wine bottles.

ROSEMARY WINE

1 gallon pale-dry sherry or white wine (sauterne or chablis)
6 sprigs fresh rosemary (or two tablespoons dried rosemary in muslin bag)

Steep rosemary in wine for 1 week. Strain, chill, and serve. Makes fifteen 3-ounce servings.

Note: For a non-alcoholic version, use 1 gallon apple juice instead of wine.