Rose Hips in Mead Making

The fruit of the rose bush is full of flavour, it is sweet, fruity, floral and unique. Rosehip has a confectionary connection for many as the flavour behind the infamous Turkish Delight.

Rosehips have reportedly had a long history in Mead making, and have often been used as a complimentary sugar source in meads and even as a sole sugar source in some wine making.

Rosehip wine gets a few mentions in history as far back as the Greek philosopher and historian Xenophon, who lived in the 4th century BC. In his work "Anabasis," he describes how the army of Cyrus the Younger consumed a beverage made from rose hips during their march through Asia Minor.

There is nothing new and trendsetting about using these amazing hips in your ferment, rather it is the act of a resurgent. Wear the cap with pride.

I add them to the primary ferment. I often use dried because these are available all year around. I find best results if I rehydrate with just a touch of warmth and a couple of hours sitting at 60 deg C before going into the fermenter makes a big difference in the flavours and colours I extract.

I do not need to do this with fresh rosehips, but do give them a freeze thaw or two and 24 hours with a dose of MetaK before using them

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