Rose Mead (1 Gallon)

• 2 lb honey
• 1 pint fragrant rose petals
• 1/4 tsp citric acid
• 1/4 tsp grape tannin
• 1 tsp yeast nutrient
• Champagne yeast

Boil 1/2 gal water and honey for 20 minutes, skimming scum off surface. In primary,
pour boiling mixture over all dry ingredients except yeast. When water cools to
lukewarm, add remaining water and sprinkle yeast on top. Cover with cloth and ferment
10 days. Strain out flowers and transfer liquid to secondary. Fit airlock. Ferment
60 days and rack. Refit airlock and allow to sit another 60 days. Rack into
bottles and allow to age one year. [Adapted from a traditional recipe]