So I'd been eyeing up all those rose bushes near our house and watching these big, fat rosehips ripening nicely, and planning the next batch of wine, when some sod went and trimmed all the bushes, leaving naff-all fruit behind.
Luckily, after an hour's wander a little further afield, I'd got myself a bag of hips, only to realise that we were nearly out of sugar. D'oh!
Anyway, last night, after aquiring some more sugar, <3 and I chopped up our kilo of rosehips, stuck them in a bucket with sugar and boiling water, and stirred. The mix is currently being munched on by a dose of pectinol (hopefully breaking down the fruit and destroying pectin that could leave the end product cloudy), so this evening the yeast can go in for a couple of weeks of fermenting in the bucket.
The mead it still fermenting along nicely, after 2 weeks.
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