The fruit of roses, Rose Hips impart a delicate citrus aroma and flavor to mead and wine. The fruit may be added to primary or secondary fermentor.
For 1 – gallon batches of rose hip wine, add 1/3 to ½ cup. For meads, start the fermentation process with 2 oz per 5 – gallons and add further amounts into the secondary as flavors warrant. For lighter hued beer such as a blonde ale, add 1 oz. to 5 – gallons, placing the hips to the wort with 15 – minutes remaining in the boil.
Spices offer unique flavor possibilities in beer, mead, wine and cider. When working with a spice for the first time, a conservative approach decreases the chance of overdoing the spice. Drinking a beverage with too little is far more pleasant than drinking one with too much. Later generations of the same recipe can be spiced more intensely by adding a little more into each version until a satisfactory amount has been reached.