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
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.
Last edited by 2ndGenBrewer; 05-22-2010 at 02:59 AM.
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.
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??