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):
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
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.