Rose petal/elderberry

[BamaTim]

i have a rose bush that blooms as a "black rose" and it smells great, as my muscadine crop is about gone for the year how many petals would be good to add to a gallon of muscadine wine while it is fermenting? I've never used fresh rose petals before so figured some one here might be able to come up with a good starting point for me.

[StockeyDAW]

i have a rose bush that blooms as a "black rose" and it smells great, as my muscadine crop is about gone for the year how many petals would be good to add to a gallon of muscadine wine while it is fermenting? I've never used fresh rose petals before so figured some one here might be able to come up with a good starting point for me.

Here is a sample that you could probably adapt. I am not sure about the black rose? is this wild, tea, floribunda? lots of roses there - you will need a lot for the 1.75 liters? Hope it works for you. Cheers DAW


Apricot and Rosepetal Wine
From Cunnan
[edit]Ingredients
450G (1LB) dried apricots
1.75 litres (3 pt) strongly scented rose petals or 1 Oz dried petals
1 teaspoon citric acid
½ teaspoon tannin
Pectic Enzyme
Yeast nutrient
Activated wine yeast
1.1-1.3kg (2 ½-3LB) sugar
[edit]Method
Place the scalded, chopped dried apricots, rose petals and sugar into the fermentation vessel. Pour in 4 pints boiling water, and stir well to dissolve the sugar. When cool (21C or 70F), add the citric acid, tannin, pectic enzyme and yeast nutrient. Introduce the activated yeast and ferment on the pulp for 7 days, keeping the vessel closely covered and in a warm place. Then strain through a nylon sieve for secondary fermentation into a 1 gallon glass demijohn and top up if necessary with more ‘must’ obtained by washing the pulp with cool water. Fit airlock and leave to ferment out in the normal way, racking as necessary later.

Retrieved from "http://cunnan.sca.org.au/wiki/Apricot_and_Rosepetal_Wine"

[StockeyDAW]

Just another one for interest - this one is in the Mead direction. Cheers DAW


Midsummer Rose (5 gal)

2 to 3 laundry baskets of roses (smell & taste are important here)
enough good water for 5 gallons of rose water
15 lbs honey
1 orange
1/2 box raisins
1pkt Champagne yeast
1 bottle Boons Farm Strawberry Hill wine*
*In the debate to boil or not, I've read that even small amounts of
alcohol kill off anything that would wreck the mead, and the hint of
strawberry is very nice.

1. boil the petals untill all of the color drains from them to the water.
continue process until you have 5 gallons of good, dark rose water. *Yup, I
boiled them. Next spring I'll try just simmering them to see if I get an
even better rose flavor

2. strain rose water and allow it to cool somewhat

3. wash & slice orange, add it, the raisins, honey and the strawberry wine
to the rose water. *nope didn't sterilize the orange or raisins. Just
washed the orange, and used the raisins straight from the box.

4. when mix is cool enough, add the yeast, stir briskly to get some air in
it

5. Close it off, put it somewhere dark, with a moderate temperature, and
forget it for a good long time. (6 months of doing nothing but refill the
airlock is good)

**It really won't taste good till it's very clear**
and the raisins are a tasty snack too!


May the dragon of life only roast your hot-dogs and never burn your buns!

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Subject: New Mead Website
From: "Gregg Stearns" <gregg@ispi.net>
Date: Tue, 2 Oct 2001 10:45:37 -0500

Hello list! I am launching http://www.meadhq.com on Oct. 2, 2001!!

This isn't just another mead website though. It is designed to be an online
magazine for mead makers, free of charge. No annoying banner ads.

In the next month, the online recipe software should be installed, and