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!
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.)
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.
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!
Bray Denard is the inventor of Bray’s One Month Mead (aka “the BOMM”), one of the more popular mead styles among home mead makers. He provides help to mead makers around the world through forums such as Got Mead? and his personal website, www.denardbrewing.com. Research scientist by day, Bray is never afraid to experiment and is always striving to improve mead making through science and innovation. He currently resides in McKinney, TX with his wife, daughter, and son.