Wildflower honey and rose petals.
One packet of yeast rehydrated at brew time.
December 4, 2003 - We started with 21 lbs. of honey, heated with water. Added a full Tablespoon of acid blend. Kept at 160F to 170F for about 10 minutes. The resultant must was poured into two carboys, one for Rosy and one for Giniper. Water added, yeast pitched, stirred and stored with a bubblelock.
January 29, 2004 - First we boiled a nylon bag and put the still frozen rose petals inside. A little hot water was used to rinse the container and thaw the petals. Then the mead was racked into the bucket with the bag of rose petals.
February 12, 2004 - Squeezed out the bag of rose petals and racked to a clean carboy.
February 3, 2005 - poured rose water and rose syrup into a clean bucket. Racked mead into the bucket. Stirred well before bottling.
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