Recipe Type: Partial Mash
Yeast: Lavin 71B-1122
Yeast Starter: Water and honey
Batch Size (Gallons): 5
Original Gravity: Potenial 15%
Final Gravity: TBD
Boiling Time (Minutes): 30
Color: Medium Blush
Primary Fermentation (# of Days & Temp): 60 days at 70 F
Additional Fermentation: Age in bottle 6 months
Secondary Fermentation (# of Days & Temp): Approx. 120 at 70 F
Tasting Notes: Strong honey flavor with pronounced floral notes and slight bitter after taste

Rose Hip Melomel/Metheglin

4 gallons water
1 lb of dried Rose hips
1 tbsp of lemon juice
1/2 oz of Irish moss
1 tsp of LD Carlson yeast nutrient
Lavin 71B-1122
15 lb of Ambrosia clover honey (from the west slope of Colorado)

I boiled the rose hips for about 30 minutes, removed from the heat and added the honey and boiled Irish moss. Once it cooled to room temp I added the lemon juice, nutrient and hydrated yeast.

That was back at the end of Feb. Since then the primary fermented out and I racked it into a glass carboy. It still has a "fire water" flavor but turned out nice and dry and gets more floral notes every day.

I'll post pictures as soon as I can. I would appreciate any comments.