Here you go:
Finally made my own wine from my own flowers. This wine have its major flavoring from hibiscus and rose flowers. In Spain, the hibiscus flowers are also known as jamaica. The petals of hibiscus flowers have long been used in making jams, jellies, teas, and cool refreshing summer drinks. It is slightly acidic.
In Mexico, they gather hibiscus flowers, then dehydrate it or cure it, then ground into fine powder and mixed with table sugar or demarara sugar and then sell it off as an instant mix for making drinks, warm or cold. I have tasted this drink and has a very good potential for making great wine by itself. Well, I used to have a healthy stand of red hibiscus. Although Hibiscus are of assorted types and cold hardiness, the one that I have is a little bit cold sensitive, and I have used the red Hibiscus rosa-sinensis
. I think most other hibiscus types can be used equally well. There are also several cold hardy hibiscus all over the US. I also happen to have several blooming fragrant roses such as double delight, habitat for humanity, fragrant apricot, Columbus, Queen Elizabeth, etc.
Here's the main ingredients of one gallon wine:
2 lb of fresh hibiscus flowers
1 lb of assorted fragrant rose petals
1 gram grape tannin
2 1/2 lbs sugar
1/2 tsp citric acid
1 1/2 tsp pectic enzyme
1 tsp malic acid
1 tsp yeast energizer
1 tsp yeast nutrient
Basically I steeped the rose petals and used that aromatic water instead of ordinary water in making my wine, that is how far the roses came into the wine making process. You can grind the hibiscus flowers in a blender or food processor. Basically melt the sugar in the warm aromatic (rose-scented) water, and mix all into the primary. Add yeast when temperature cools down to 80 deg F and below. After the primary racking, the wine is amazingly clear and have my wife tasted it and she liked it a lot, she's quite finicky when it comes to wine. She could taste the mildly sweet and sour drink typical of Jamaica, and the rose scent finish after drinking the sample.