Decide whether you're making rose petal wine or mead. The ingredients for both are listed above and are slightly different. Wine has added white grape juice which gives the wine body, where as mead skips that since the honey provides nice body to the wine. Instructions are the same either way, with mead taking slightly longer to finish.

Add about half a gallon of water and the rose petals (and cardamom pods if using) to a saucepan and bring to a simmer on the stove, coved. Once simmering, remove from heat and allow the petals to infuse for 15 to 20 minutes.

Strain the petals and add the sugar or honey while the water is still hot. Stir to dissolve.

Add the remaining winemaking ingredients (except yeast), and stir to incorporate.

Pour into brewing vessel (demijohns) and add cool water to nearly fill the container. Mead will require more water since there's no grape juice.

Allow the mixture to cool to no hotter than 95 degrees F, but ideally to around room temperature.

Once cool, dissolve the yeast packet in about 1/4 to 1/2 cup room temperature water and allow it to rehydrate for 10 minutes. Add the yeast water to the fermentation vessel.

Fill with water (if necessary) to reach the neck of the fermentation vessel, and seal with a rubber stopper and water lock.

Allow the wine to ferment for 2-3 weeks until fermentation slows (primary fermentation).

Use a sciphon to transfer the wine to a clean fermentation vessel, taking care to leave any sediment behind. Re-cap with a water lock. For wine, allow it to ferment in secondary for about 6 weeks. For mead, a minimum of 4 months.

Bottle the wine or mead. Allow wine to bottle condition for at least 2 weeks, and wait at least 2 months for mead. Flip top grolsch bottles will work for short term storage, but wine bottles are better if stored for more than 2-3 months.