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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

Rosewater Ect. Wines/Meads



 
 
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  #1 (permalink)  
Old 19-10-2003, 02:31 AM
A.J. Rawls
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Default Rosewater Ect. Wines/Meads

I recall seeing something somewhere concerning maiking wines or meads
using Rosewater... I struck my fancy but I have no idea where to find
Rosewater, what concentrations it comes in (I have never seen
Rosewater), or how to flavor a wine/mead with it. I did a Google
search and find Rosewater for cooking and for spraying on one's skin.

Does anyone have a recipe and source for Rosewater???

How about Saffron??

Thanks,
A. J. Rawls
Anchorage, Alaska, USA
  #2 (permalink)  
Old 19-10-2003, 10:51 AM
georg
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Default Rosewater Ect. Wines/Meads

A.J. Rawls wrote:

I recall seeing something somewhere concerning maiking wines or meads
using Rosewater... I struck my fancy but I have no idea where to find
Rosewater, what concentrations it comes in (I have never seen
Rosewater), or how to flavor a wine/mead with it. I did a Google
search and find Rosewater for cooking and for spraying on one's skin.

Does anyone have a recipe and source for Rosewater???


Rosewater is often found in cakemaking supply stores. You can make your
own by infusing fresh rosepetals in water over night and straining out
the petals. (You can also make a great cordial by infusing the petals in
vodka or rum and adding some sugar). Because petals float, you will need
to use warm water &/or a weight to hold the petals below the surface
of the water (without smushing them too badly).

This liquid can make a scrumptious mead.

How about Saffron??


If you can't get saffron in your local grocery store, you'll have to
order through a catalog or online. Here's one good source.
http://members.cox.net/periac/page2.html

Note: Saffron is the stamen of a flower. Therefore is Very Expensive.
Fortunately, a little goes a long way.

-georg

  #3 (permalink)  
Old 19-10-2003, 01:55 PM
Dennis Montey
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Default Rosewater Ect. Wines/Meads

A.J.'
Rosewater is used by Middle Eastern cultures. If you have an ethnic
grocery store in your area, you will find it there.
Dennis

A.J. Rawls wrote:

I recall seeing something somewhere concerning maiking wines or meads
using Rosewater... I struck my fancy but I have no idea where to find
Rosewater, what concentrations it comes in (I have never seen
Rosewater), or how to flavor a wine/mead with it. I did a Google
search and find Rosewater for cooking and for spraying on one's skin.

Does anyone have a recipe and source for Rosewater???

How about Saffron??

Thanks,
A. J. Rawls
Anchorage, Alaska, USA



  #4 (permalink)  
Old 19-10-2003, 02:37 PM
Ben Rotter
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Default Rosewater Ect. Wines/Meads

I recall seeing something somewhere concerning maiking wines or meads
....
Does anyone have a recipe and source for Rosewater???


I make my own by infusing roses in either warm water (~50-70 C) for 10
mins or so, or by bringing them with cold water to the boil on the
stove.

How about Saffron??


Same technique would be fine I'm sure.

Ben
  #5 (permalink)  
Old 19-10-2003, 05:06 PM
Vicky Rowe
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Default Rosewater Ect. Wines/Meads

A.J. Rawls said whilst I was quaffing a mazer o' mead........

I recall seeing something somewhere concerning maiking wines or meads
using Rosewater... I struck my fancy but I have no idea where to find
Rosewater, what concentrations it comes in (I have never seen
Rosewater), or how to flavor a wine/mead with it. I did a Google
search and find Rosewater for cooking and for spraying on one's skin.

Does anyone have a recipe and source for Rosewater???

How about Saffron??

Thanks,
A. J. Rawls
Anchorage, Alaska, USA


Hi A.J.,

I purchase rosewater at a Middle Eastern grocery here in Raleigh. I have also
found rose syrup (used in flavoring drinks and coffees) in World Market. I make
a rose mead by freezing heirloom rose petals (make sure no pesticides are used),
putting them in a net bag in the secondary ferment, and finishing off by adding
a bottle or two of rose water (depending on flavor levels). When I bottle, I add
rose syrup to raise the sweetness to my preferred level, then bottle. It's a
really interesting medium sweet mead. I've posted the recipe on GotMead.com in
the recipe window (left side of the main page).

Regarding saffron, I haven't tried it in a mead yet, but I imagine that you
could either infuse in in warm water and add it to your mead, or put the strands
right in the mead. However, if you do the latter, I'd probably put it in either
the secondary, or in the aging in bulk bottle (I age my meads in 5 gallon glass
jugs).

Vicky - getting ready to head to Nashville for the week

Vicky Rowe - rennie, computer geek, & Meadwench
http://www.gotmead.com - home meadmaking, commercial meaderies, books, links,
and anything else I can find about mead! Get your Got Mead? pins and faboo mead
gift bottles too! Reply address spam blocked: Remove nastyspam to reply

 




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