I haven't tried this before, but my better half was intrigued by the bags of dried rose petals in the HBS so i'm giving it a go and will let you know how it turns out
Ingredients
50 Grams dried rose petals
245g (1 small can) youngs white grape concentrate
juice of 2.5 Lemons
1 Tspoon Tartaric acid
Sugar to OG 1080-1085
1/4 Tspoon Tannin
Nutrient
Sauternes Yeast
Water to a touch over 1 gallon
Method
Steep rose petals in boiled water with grape concentrate, sugar, lemon juice and a campden tablet, in a sealed fermenting bin until the temperature drops enough to add yeast and other ingredients. Check gravity and adjust. Remove petals after a few days to a week (i believe that going up to a week only enhances the colour and the extra few days does nothing for the flavour). Move to secondary, rack etc as and when needed.
Thoughts
I want this to have every chance of displaying plenty of rose character/taste/smell. Hence a light touch with the volume and colour of grape concentrate and tannin. I believe tartaric acid is good for enhancing delicate flavours/aromas, hence its inclusion. Sauternes is simply my favourite yeast and is easy to work with, bottom fermenting, low foaming, little sediment that is reasonably compact. Thought about late addition of petals but it all seemed to get too complicated then. OG thanks to good advice from WAH folks about balance.
Your thoughts will be very welcome.
Ingredients
50 Grams dried rose petals
245g (1 small can) youngs white grape concentrate
juice of 2.5 Lemons
1 Tspoon Tartaric acid
Sugar to OG 1080-1085
1/4 Tspoon Tannin
Nutrient
Sauternes Yeast
Water to a touch over 1 gallon
Method
Steep rose petals in boiled water with grape concentrate, sugar, lemon juice and a campden tablet, in a sealed fermenting bin until the temperature drops enough to add yeast and other ingredients. Check gravity and adjust. Remove petals after a few days to a week (i believe that going up to a week only enhances the colour and the extra few days does nothing for the flavour). Move to secondary, rack etc as and when needed.
Thoughts
I want this to have every chance of displaying plenty of rose character/taste/smell. Hence a light touch with the volume and colour of grape concentrate and tannin. I believe tartaric acid is good for enhancing delicate flavours/aromas, hence its inclusion. Sauternes is simply my favourite yeast and is easy to work with, bottom fermenting, low foaming, little sediment that is reasonably compact. Thought about late addition of petals but it all seemed to get too complicated then. OG thanks to good advice from WAH folks about balance.
Your thoughts will be very welcome.
Comment