Press the petals down in a measuring jug to obtain the correct quantity. Put the petals in a bucket and pour over 4 pints/2 litres boiling hot water. Add a Campden tablet and leave to infuse for 48 hours, covered closely. Stir twice a day. Then strain, and place the scented liquor back into the bucket and add the sugar. Pour over another 3 pints/1.5 litres boiling water, and stir until it has all dissolved. When lukewarm at 75°F/24°C, add the grape concentrate, juice of the lemons, tannin, nutrient salts and the yeast starter. Cover well, and ferment for 3 days before transferring the must to a fermentation jar under airlock. Leave to ferment to a finish in a warm place. Rack as necessary, probably after about 6–8 weeks, and a second time a month later.
© 1978 Mary Norwak estate. All rights reserved.