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Old 05-20-2010, 08:31 PM   #1
2ndGenBrewer
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Default Rose hip Melomel/Metheglin

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.

rosehip.jpg  
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Last edited by 2ndGenBrewer; 05-22-2010 at 02:59 AM.
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Old 07-26-2010, 03:20 PM   #2
heywolfie1015
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Very curious to hear how this turned out/is developing. SWMBO recently asked me if I knew of any recipes that incorporated rose hips.

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Old 07-31-2010, 06:55 PM   #3
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Well... I racked it back in June and it had a strange almost "soapy" texture. To be on safe side when I racked it I added 4 tabs of campden. I taste pretty good but is still atringent. I plan on letting it bulk age till November. I'll update again then.

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Old 10-25-2011, 05:10 AM   #4
Atek
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So.... we're in 2011 now... How was/is this?

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Old 01-01-2012, 12:18 PM   #5
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2012 now....... I have a rose hip bush at my moms and would like to try this. If any one has info on if its worth it please let me know ...

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Old 10-08-2012, 10:49 PM   #6
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I made some rose hip jelly a while back - long laborious process best not done again - how do you think this would work in your recipe. Bearing in mind it was made with sugar & is concentrated already. I know what you mean about the soapy taste as this was what the 'raw' just boiled stage of the process tasted like. Any updates on your brew??

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dry, mead, melomel, metheglin

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