I didn't have a recipe since I've really never seen a mead recipe that called for flower petals. I've had a good commercial rhodomel (rose petal mead) but I've never seen a recipe. What I did was pour boiling water over a double handful of dried petals in a French press coffee maker and let it sit for about 20 minutes and pour off the liquid. It seems that a single press, making about 2 cups of liquid, was what I used in a three gallon batch and it turned out too strong. It wasn't too many rose petals, but the hibiscus caused it to be way acidic. The hibiscus provided much of the deep red color as well. Best to make a tea and try that and adjust your wine recipe accordingly.