Here you go! (I'm awfully excited to be asked to share the recipe!)
This is my original recipe. The other rose petal amount was from a tweak I'd made from a 1 1/2 gal batch I'd made last year - opened to that note page in error when I first replied. I hope you love it as much as my family and friends do. One note of encouragement - I absolutely insisted my tee-totaler father try this, and he sipped, then gulped twice! He then loudly announced Damn, this is Good! Love him.
2 c dried, organic, food grade rose petals. Pick out the sticks and buds and use only petals.
3/4 c white raisins or 1 old banana - both work the same, no noticeable difference between the two, really
2T lemon juice or acid blend
2 lbs/4C sugar
1 gal water
Boil 12 C water, take of burner and add petals in mesh bag, lemon, raisins or banana. Cool just a bit and put in bucket. Add campden, soak 24 hrs. Add nutrient and enzyme with the rest of the water. I use boiled, cool well water. Hydrate and feed yeast, pitch. Do not over ferment/rest in the bucket - when it's done take the petals out and get it into a carboy. If I run short at first rack, I make tea with 3C petals and 2C water. Next rack, if I'm short again, I add 1C petals to 3C water tea (don't want Too much rose flavor), use judgement when adding tea, may want to use some dry white in conjunction. Next rack top with dry white. Back sweeten with honey.
Finishes in the 14% ABV so adding tea doesn't decrease the ABV too awful much, will still give you a pleasant buzz like an average ABV, and the extra petals in the tea enhance that flavor. Ready to drink in about 6 months, really, but if you wait a year, oo la la.
The petals are featherweight, so I have no idea how much for a batch of them weighs.