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,
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