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!

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Acacia Rose BOMM
Acacia Rose BOMM
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Batch Size Original Readings Final Readings Strength (ABV)
gallon1 gallon Gravity1.140Brix Gravity1.020Brix 15.7%
Batch Start Batch Finish
Cook Time Passive Time
30 days 29days
Ingredients
Servings: gallon
Units:
Ingredients
Servings: gallon
Units:
Instructions
  1. Add 3.5 lbs Acacia/Black Locust honey to a 1 gallon carboy.
  2. Added water to halfway.
  3. Added 1/4 tsp KHCO3.
  4. Added 1/4 tsp DAP & 1/2 tsp Fermaid K. (Add again at 1.100 & 1.060.)
  5. Mix thoroughly.
  6. Add water 1/2 cup shy of a gallon and mix again.
  7. Pitch 1 activated pack of Wyeast 1388.
  8. Degas every day by stirring. Once a 1.060 is reached, add 3 ounces of whole dried rose hips.
  9. When the gravity hits 1.020, cold crash until clear and bottle. Ready to drink immediately, but this mead ages very well.
Recipe 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!

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