Archaeologist and historians have dated fermented grapes and fruit back to the stone age. Which ended 4,000 years ( B.C.) before Christ. After the coming of Christ wine was elevated to a high status because it was used in many religious ceramonies.

People who used Natural fermented juice were healthier and did not get sick as often. Because man had not discovered the value of drinking clean or purified water. Wine was often used in the home for the sick person with good results.

In England during the 13th century wine drinking became the drink of the elite. Traditionally it was not considered nobel to be in trade or work. Vineyard owners were elevated to a higher status because of their land holdings and the money the earned.

Rose Petal wine can be tedious and sometimes the most costly of all homemade wines. Because the expense of making wine out of rose petals. It is a rare wine not often found in the regular liquor store. It is a delicious wine no harsh chemicals will be added to destroy the delicate rose flavor or bouquet. Make sure your roses have not been sprayed with pesticides. If you buy roses to make your wine, buy the organically grown and know your source.

Supplies needed: 1-lg. cookpot...I long handled spoon ( wood ) optional new. 1-med. funnel... 1-qt. mason jar or the likes... 1-gal. fermenting jar or crock_2-gal. glass bottle or whatever size you have to hold a gallon of liquid. This first batch of wine is a small recipe to learn the trade. 1-cork with hole in center ( clean ) to fit the bottle. These corks can be bought from a wine supply store, or you can put a hole in a new cork. a new 3-ft. plastic tube wash well. 1-cup...1-8 oz. bottle... and parfin wax from grocery store... wine bottles for your final bottling of the finished product. Hand held corkpuller ( to cork your bottles ) this is not a cork screw and can be bought from a wine supplier on line.

This is a small recipe so you will learn how to make the wine. The next time you will make as much as you like. It will be better to have enough to store away for all your time spent making the wine. When you increase the recipe keep your figures accurate, you want the wine to be uniform in taste. You can learn technical wine making terms another time.

Rose Petal Wine Recipe: You start with_3-quarts fragrant Red Rose petals or you can use any color. Remove the white core near the center. The colors can be mixed if you need to. 1/2-lb. golden or white raisins chopped. 2-dried-dried figs chopped_ 1-tsp chopped cooked red beet if you are using red roses. Any other color substitute with 1-dried apricot. Juice of one lemon and one orange. 3-lbs. sugar. 1/2 oz. reg. wine yeast or powdered bakers yeast. For stronger alchol content use 1- oz. of bakers yeast or directions on the wine yeast package.

Start: Put rose petals in the fermenting jar. Bring 1/2 gallon of the water to a boil, save the balance for later, cool 2-min. then pour over rose petals in the jar. Cover with doubled cheese cloth bind around the neck of the jug or jar with rubber band. Let rest for 48 hrs. stir twice a day to extract essence from the rose petals.

After two days boil the other 1/2 gallon of water and add the sugar and boil 2-min. Let cool now add to mixture_add 1/2 lb. chopped golden or white raisins_2-chopped dried apricots or 1tsp. chopped cook beet if you use red roses. In 1/2 cup of boiled water cooled down to warm_disolve the 1/2 oz. yeast. Add yeast to mixture. Stir well and ferment 3-days covering with clean cheese cloth.

After 3-days strain twice through clean cheese cloth. Use funnel to pour into 1-2-gal. jug. Use cork with hole in center to stopper the bottle. Place clean plastic tube through hole seal hole with parfin wax and lower the tube down to the 8-oz. bottle that is half filled with water. As the wine ferments the water will bubble during fermentation. Or buy a large white balloon turn inside out and wash rinse well. Turn back to the right side. Tape baloon around top of bottle tightly. Either way place bottle in a warm dark place. If you use a baloon leave enough space for the balloon to expand. Ferment up to 4- weeks or until fermentation has completely stopped. You will know this becase the water will not continue to bubble in the small bottle. The baloon will deflate.

After fermentation has finished allow wine to settle a couple days. When the wine has settled you will see a line at the bottom where the lees or residue has settled. Draw of the wine from this point down to the line. Start: Rinse the tube out. Elevate the wine bottle higher than the container you plan siphon the wine into. Use a clean basting tube to draw the wines flow. When you have siphoned all the clear wine to the sedament line stop.

Pour into wine mixture1-shot of fine light Brandy this will strengthen the wine and stop the fermentation activity.

Strain the wine one more time through clean ( boiled ) cheese cloth. Boiling the wine bottles you plan to use will remove harmful bacteria. It is so important to be clean as possible to avoid the possibility of getting germs in your wine. If this happens your wine will turn to vinegar.

After this final straining your wine should be very clear. You can buy a small hand corker or a larger one if you plan to make wine often. After you have corked the wine dip the top of the bottle into melted parfin wax. The wine will be ready to drink in 6-mths. Before you bottle all the wine be sure to taste it. Reserve one bottle if you want to drink it before the 6-mths are up.

You should have a nice place to store your home made wine. If you don't have a celler. A free standing cool cabinet with doors or a wine cabinet would be nice. An open book case placed out of the sun with ample shelves to hold small wine racks will add, " pazzaz " to a room.

Serve wine chilled in a lg. Sherry glass_ garnish with small dried rose bud, small basil leaf on a small skewer.