Rose Rhubarb Midsummer Mead
3 litre / 0.8 gallon water⠀
1,5 litres / 0.4 gallons rhubarb stalks, cut to pieces⠀
5 dl / 2 cups wild rose petals⠀
1 vanilla pod⠀
2 dl / ¾ cup local organic honey ⠀
5 dl / 2 cups cane sugar⠀
¼ tsp dry yeast⠀
Place the water, rhubarb pieces and rose petals into a big saucepan. Cut the vanilla pod lengthwise and add to the mixture. Bring to a boil and cook for 20 minutes on medium heat. Strain out the liquid, pour back into the saucepan and stir in the sugar & honey until dissolved. Let cool until body temperature.
Measure about half a cup of the liquid into a small bowl/cup and stir in the dry yeast. Mix until fully dissolved. Pour back into the saucepan and stir well. Let the mixture stand at room temperature for 18-24 hours.
Remove the foam from the surface. Take sterilized glass bottles and pour 1 tbsp sugar in each. Pour in the mead. Put the bottles in the fridge and let them stand there for 2-4 days. Don’t seal the bottles too tightly and let the carbonic acid out every once in a while so that the bottles don’t explode. Enjoy cold with floral ice cubes.