Steep the petals in warm water until the rose petals are white (much like tea brewing process). This helps extract the flavors, aroma, and color.
After this, discard the petals (but it is ok to leave them in too) and go with the normal process of fruit winemaking.
First, add (pitch) yeast, wait for the fermentation to complete
After a week, move to a secondary fermenter and then finally bottling. The process takes 28 days, like other wines in this book.
Be mindful about adding too many spices to flower wines as these spices can easily overpower the delicate floral base flavors. Other common flowers that can be used are Hibiscus (please remember that its purple color requires a certain pH to be stable), dandelion, blue lotus (it can be bitter), and most of Ayurveda medicinal flowers. Wines made from herbs, mushrooms often have a moldy earthly feel which needs to be toned down through careful pairing and planning. People have made wines from aloe-vera gel, cactus, and even cucumbers. Experimenting with various items grown in one’s backyard often yields surprisingly amazing results.