Those look good.
How did this turn out, and did you come up with the recipe yourself, or did you find it somewhere?
It turned out awesome. One of my best ever. :rockin: It was my own concoction. I didn't get one made last year because I didn't manage to get out and pick rosehips. Will definitely get out this year.
We started off by extracting 12.5 cups of juice from the rosehips we picked along the Touchet River in southeast Washington during hunting season. To do this we boiled them and pressed them through a colander. Old school and a lot of work. I will devise a better process for larger batches. But this stuff is very potent in flavor and color so it doesn't take much.
Fermented the rosehip juice with 12# of buckwheat honey from the Palouse and 2 gallons of water. If you've never had it this honey is probably the strongest flavor and darkest color. We used White Labs WLP720 Sweet Mead yeast and only helped that with a couple of teaspoons each of nutrients and energizer.
Started in May with an SG1.150 and bottled in August at SG1.028. High octane and pretty sweet. There was no problem whatsoever picking out the flavors of both the rosehips and the buckwheat honey. I still have people asking when I'm going to make some more.
When it was in primary the name came to me but I see another meadery is already using Dragons Blood for one of their meads so I will need to find something else to call it.
