Pick and remove petals; put in straining bag and tie closed. Bring water to boil, place bag in water and simmer in covered pot for about 20 minutes. Cool.
Drain and squeeze bags lightly and return to low boil. Add sugar and lemon and oranges peels (avoid pith). Simmer about 1 hour.
Pour into crock. Add juice, pulp and grape juice. Cool. Add yeast and nutrient.
Cover and leave to ferment for 3 days.
Rack into carboy. When done, rack again and rack every 50 days until no sediment remains.
