I’ve made this rhodomel numerous times. This mead is an instant favorite among anyone who loves mead (and to some that don’t!). The richness of the Acacia honey combined with the spicy, floral character of rose hips is a wonderful combination. Fast to make and  easy to drink!

Acacia Rose BOMM

Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 59 mins
Cuisine BOMM, Mead Recipes, Rhodomel
Servings 1 gallon

Ingredients
  

  • 3.5 pounds Acacia/Black Locust Honey
  • 1/4 tsp Potassium Carbonate
  • 3/4 tsp DAP Split into 3 additions of 1/4 tsp.
  • 1.5 tsp Fermaid K Split into 3 additions of 1/2 tsp.
  • 3 ounces Dried Whole Rose Hips
  • 3/4 gallon Ozarka spring water
  • 1 smack pack Wyeast 1388 Activate for 2-3 hours before pitching.

Instructions
 

  • Add 3.5 lbs Acacia/Black Locust honey to a 1 gallon carboy.
  • Added water to halfway.
  • Added 1/4 tsp KHCO3.
  • Added 1/4 tsp DAP & 1/2 tsp Fermaid K. (Add again at 1.100 & 1.060.)
  • Mix thoroughly.
  • Add water 1/2 cup shy of a gallon and mix again.
  • Pitch 1 activated pack of Wyeast 1388.
  • Degas every day by stirring. Once a 1.060 is reached, add 3 ounces of whole dried rose hips.
  • When the gravity hits 1.020, cold crash until clear and bottle. Ready to drink immediately, but this mead ages very well.

Notes

The amount of time you leave the rose hips in determines the level of spiciness. If you want floral character and minimal spiciness, rack off the rose hips at 2 weeks. For maximum spiciness, leave the rose hips in for at least a month.
Cold crashing will cause the rose hips to sink! Very helpful for bottling!