Plumeria wine

6 cups fragrant plumeria flowers petals or 5 cups plumeria petals
8 fl oz 100% pure white grape juice frozen concentrate
water to 1 gallon
2 lbs granulated sugar
2 tsp acid blend
1/4 tsp grape tannin
1/2 tsp pectic enzyme
1 finely crushed Campden tablet
1 tsp yeast nutrient
general purpose wine yeast in starter solution
Pick the flowers just before starting, so they're fresh. Do not pick any that haven't fully opened yet. Boil 7 pints water and stir in sugar, acid blend, grape tannin, finely crushed Campden tablet, and yeast nutrient until dissolved, then pour over flowers in a primary, stirring gently to submerge flowers. Concurrently, activate yeast in starter solution and tend to it until needed. Cover the primary with clean cloth or plastic wrap and set in a warm place for about 24 hours. Add thawed grape concentrate, pectic enzyme and yeast starter solution and re-cover the primary. Set aside until vigorous fermentation subsides, stirring daily, but do not exceed 10 days. Strain liquid into secondary fermentation vessel and attach an airlock without topping up. When fermentation stops, top up. Rack after 30 days, then again after additional 30 days. Wait additional 30 days and stabilize wine with potassium sorbate and finely crushed and dissolved Campden tablet. Wait 2-4 weeks to prove stability but do not sweeten. Bottle when clear and store in dark, cool place. It will be fit to drink in about 4 months, but will improve enormously if allowed to mature a year.

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