June 16th Around 11:00 on a cloudy day I picked 10 roses of good spirit. To these I added the flowers from one elder flower cyme.

The petals were soaked in 1Lt of water with 15ml lemon juice and 5ml sugar.

The lemon is to limit any oxidation and hence discolouration and flavour degradation. The sugar is to help give an early start to the yeast that I have hopefully added via the sunflowers. I think the rose flowers are no open long enough to gather much environmental yeast.

June 17th 10:20 Strained flowers and added over 100g sugar. The infusion is paler but then I did use less flowers, but it has a decent enough aroma. Will stir and leave to stand for an hour maybe whilst sugar is dissolved.
11:20 Bottled 700ml and 200ml, drank the remains with a small bit of lime.

12:03 The strength of aroma is high enough that after drinking 100ml I can't smell anything but roses. If I burp it like being thrown in a rose bush.

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First Preparation

13th June Probably not the ideal picking, it was well into the afternoon and a few flower were past their peak and I used as few buds that were not yet open, some 16 to 19, I didn't take count, nor pictures.

I wasn't sure about the strength of scent so I only used 1Lt water and added the flowers from an elderflower cyme to ensure yeast with some 10g sugar and some 45ml lemon juice then left for the night.

14th June 09:23 Strained and added well over 100g sugar. I am surprised at how pink the infusion is. Left pan in the sun for 23min to gather some heat. Bottled around 14:30