Be-autiful. Do you have a recipe?
I wish I could say yes, I do have a recipe! but I rarely use one these days. The basic process is:
Pick a bunch of fragrant rose petals - I usually pick a couple of gallons for a small batch. Taste the white ends (the part where they are attached to the rose stems) and if they are bitter, pinch them off. My Apothecary's Roses are not very bitter at all, so I don't bother doing this.
Let the petals sit out on a clean towel for a couple of hours or so to let the spiders and such crawl away. It's way easier than handpicking them from the pile of petals and you won't be straining dead spiders out of your rose water later.
Put a pot of water on to simmer - how much depends on how many petals you have and what size batch of wine you plan to make. I generally make small batches, so I start with about a gallon or so.
Dump the rose petals into the simmering water, turn off the fire, and let it steep until cool. Strain out the petals and check the strength. If it is not as strong as you'd like, pick another batch of petals and do a second infusion in the same water, after bringing it briefly back up to a low simmer. Do not boil or continue to simmer the petals, or they will lose their fragrance and flavor and may become bitter.
The water will likely be a dull purple at this point. Add lemon juice, a tablespoon or so at a time, until the water becomes slightly tart in taste and the color perks up and becomes bright rose. Add sugar or other sweetener (if you add honey this makes your wine into "rhodomel" which is also nice) until the water is mildly sweet. Too much sugar inhibits the yeast, and you can always add more later if needed.
Pour the cooled rose water into a suitably sized fermentation jug (reserving any leftover to top the jug back off during aging - I put it into a container in the freezer so it stays in good shape) then pitch in your yeast (I use yeast made for white wines and champagne) and add a fermentation lock. Let ferment until the bubbles stop, probably a couple of weeks or so, and then rack for the first time into another clean jug. Taste the new rose wine, and if it's like drinking slightly sweet rose cologne, you're on the right track. This harshness will fade away during aging.
At this point, you will need to use experience or the experienced taste buds of someone who has made a fair bit of wine, because you have a choice to make. The choice is whether to add more sugar, probably triggering a second fermentation and ending with more alcohol, or leave it as is to "bulk age" in the jug for a year or two. Someone who likes a lighter, drier wine might call it good at this point. Someone who wants to age this a bit and have a little more sweetness in the finished wine might add more sweetener and give it a second fermentation.
Rack the wine at least one more time while it's aging. If the level of the jug is lower than ideal, thaw and add your reserved rose water to top it off. Each time, taste a little bit to see if the cologne taste has mellowed out. If it is still harsh, another six months of aging is probably a good idea. When the wine is clear and still, taste it one last time, rack it into your bottles and finish aging. At this point you can drink some if you like, and the rest will continue to mellow and keep for another couple of years or more, depending on how much alcohol you allowed it to develop. If you let it undergo a second fermentation, you may be able to keep the finished wine for five or six years, with it becoming a bit more mellow and distinctive each year.
I especially like this for Beltane and Summer Solstice, but it's good any time. I also like it chilled. It would probably also be a nice addition to a summer punch instead of a white or rose wine from the store.