How to make
In a large barrel, pour in the water, sugar, 3 bottles of wine vinegar, baker's yeast and leaves of fragrant roses - a total of about 1-2 buckets.
The rose leaves are used for flavor and the amount depends on personal taste. The barrel needs to sit in the sun to ferment for 10 days.
If you leave it in the shade, it will take about 22 days to ferment. Distill immediately after fermentation ends.