Begin by adding around half a gallon of water to a large pot and bringing it to a boil. Once boiling, stir in the honey and continue mixing until fully dissolved. Remove the pot from the heat and let the mixture cool completely. If you're planning to hot-infuse the petals, now is the time to add them. For a cold infusion, add the flowers directly to the primary fermenter instead.

If you're using a cold infusion method, place the flowers into the primary fermenter and then pour the cooled honey water over them. A wide-mouth glass fermenter or a bucket fermenter with a brew bag works best for this method, as it gives the petals enough room to float without clogging the neck. If you're using a narrow-neck fermenter, it's better to do a hot infusion to avoid a messy situation with the petals.

Once the flowers are added, incorporate the remaining winemaking ingredients, such as yeast nutrients, tannins, and lemon juice, stirring well to combine.

Add cool water to the fermenter to bring the liquid level to within 1 inch of the top. This should amount to about 3 quarts (or 3/4 gallon) of water if you're using a standard gallon fermenter. Be sure that the mixture is no warmer than 90°F (32°C), and ideally closer to room temperature, before moving on to the next step.

Rehydrate the yeast by dissolving it in 1/4 to 1/2 cup of room-temperature water. Let it sit for about 10 minutes to activate before adding it to the fermenter.

If necessary, add more water to bring the total volume up to the neck of the fermenter, then seal the vessel with a rubber stopper and a water lock. This will allow the CO2 to escape while preventing contamination from entering.

Allow the fermentation process to begin. Over the next 10 to 14 days, the primary fermentation will take place. You should start to see bubbling within 24 to 72 hours as the yeast begins its work.

Once the primary fermentation slows down, use a siphon to transfer the liquid into a clean secondary fermenter. Be sure to leave any sediment behind and remove the flower petals (or the brewing bag containing them) at this stage. If you're using a wide-mouth fermenter, you can switch to a narrower-neck vessel for the secondary fermentation. Seal the new fermenter with a water lock and let it sit for about 2 to 4 months, or longer if you’re fermenting in cooler conditions.

When fermentation has fully finished, it's time to bottle your mead or wine. Use a siphon to carefully transfer the liquid into bottles, making sure to leave sediment behind. If you're bottling mead, it's recommended to use corked bottles, as they offer a better seal for longer-term storage. Flip-top Grolsch-style bottles are fine for short-term use but won’t age as well.

Once bottled, allow your wine or mead to condition for at least 2 months before drinking. The flavors will continue to develop and mellow, improving with age.