There are several recipes for rose petal wine, all of which use a second ingredient for body. Here are two good ones to choose from, although if you have enough petals you might try both and compare later.
Pick the rose petals just before starting, so they're fresh. Boil 6 pints water and pour over all ingredients except yeast and pectic enzyme, stirring gently to dissolve sugar. Cover with cloth or plastic wrap and set in warm place for 24 hours. Add pectic enzyme, yeast and half remaining water. Set aside until vigorous fermentation subsides (7-10 days), stirring daily. Do not exceed 10 days. Strain liqueur into secondary fermentation vessel, top up to neck with water, and fit fermentation trap. Rack after 30 days, then again after additional 30 days. Bottle when clear and store in dark, cool place. It will be fit to drink after 6 months, but will improve enormously after a year.
Use pea pods as soon after shelling as possible. Rose petals may be picked up to two days earlier and frozen in plastic freezer bag. Juice the lemons and orange and combine juice with all ingredients in crock except water, pectic enzyme and yeast. Bring water to boil and pour over ingredients, stirring to dissolve sugar. Cover and set aside 24 hours. Add pectic enzyme and yeast, recover, and set aside one week, stirring daily. Strain through a muslin cloth or bag onto secondary fermentation vessel, topping up to neck of vessel. Fit fermentation trap and allow to ferment completely (45-60 days). Rack and bottle when wine clears. Allow it to age six months in the bottle before tasting. Will improve with age.
COMMENTS: Both color and fragrance will vary with different roses. Generally, the fresher the flower the stronger the color and fragrance, but the rose muust be fragrant to begin with. It is perfectly acceptable to use petals from flowers whose blooms are fading (but not yet brown) on the plant. Cut the flowers and carefully remove the petals from the hip and stem.
Both recipes call for 2-1/2 lbs granulated sugar per gallon of wine. This produces a medium wine. Use 1/4 lb less sugar for a dry wine, 1/4 lb more for a sweet. Champagne yeast will convert more sugar into alcohol than Rhine yeast.
My thanks to Kathee Johnson for the request. I hope one of these recipes suits you.