Rosehip Acacia Mead

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loveofrose

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Rosehip Acacia Mead - 2 gallons

This recipe is based on my delicious Acacia Rose BOMM recipe. I'm making some major changes to try to improve an already fantastic mead. The first change is drastically increasing the amount of rosehips (had a judge suggest it needed more). I would like to increase the spice and tartness that comes from the rosehips. Also, I would like to increase the mouthfeel and emphasize the rose aroma. To accomplish this, I'm using W15 yeast. This yeast produces a lot of glycerol and succinic acid which improves mouthfeel. It also is known to accents rose flavors in Gewürtztraminer wine. 

Rosehip Acacia Mead - 2 gallons

1. Add 7 lbs Acacia honey to carboy (SG ~1.140).
2. Add water to a gallon.
3. Add 1.6 tsp Fermaid O, 0.8 tsp Fermaid K, and 0.5 tsp K2CO3.
-Add 1.6 tsp Fermaid O at 1.110 & 1.070.
5. Swirl vigorously until honey is dissolved.
6. Add water to 1/2 cup shy of 2 gallons.
7. Whisk 10 grams of GoFerm to 250 ml warm water (~100 F).
8. Add 8 grams of W15 yeast and allow to sit on top 5 minutes, then mix in and allow to stand 10 minutes.
9. Pitch yeast slurry and top off with water to 2 gallons. Ferment at 72 F.
10. Once FG (~1.018) is reached, add 2 lbs of dried whole rosehips.
11. Once the appropriate amount of Rose flavor is reached, cold crash until clear and bottle.

Specs
SG - 1.140
FG - 1.018
ABV - 16%
 

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