Side note, I think someone mentioned the use of rose hips. Sorry if this repeats anything already said here, but I figure I'd share my all too familiar experience with the dangers of rose water. So far my research has told me that rose water: should never be boiled, and added tsp by tsp to taste at bottling. Granted a beer that dry will accentuate anything you add to it, but believe me when I say, you will be debating whether to drink your beer or use it for shampoo. Give it a stir or shake to combine the ingredients.
A good rule of thumb for these cases is not adding more than 3 lb. Add the remaining ingredients (except wine yeast) and fill with water to within a few inches of the top of the fermentation vessel. 10 - Take a hydrometer reading and keep for later. The lavender is perfect, there's a thread here that broke it down (1 tbs/gal for subtle, 2 tbs/gal for prominent in secondary) but 3 tbs of rose water makes the beer taste like perfume. When making larger batches of wine, from 5-6 gallons, you’ll need to proportionately add larger amounts of sugar, logically. 6 - Add the sugar to the hot water and stir until dissolved 7 - Add the Lemon & Oak Chips 8 - Top up to 1 Gallon with cold tap water and leave to cool to 20☌ 9 - Add the wine enhancer, Amylase, Pectolase, yeast nutrient and stir.
004)) and added 5 tbs dried lavender and 3 tbs rose water to secondary. I brewed a 5gal saison (OG 1.055, FG 1.004 (yup. If anyone is toying with the idea of using rose water, I'd like to add a word of caution. Add the tannin to 2 cups (473 mL) of boiling water to dissolve, and then add about 1/2 cup (118 mL) of the tannin water at a time, gently mixing it into the wine, tasting the wine after each addition, and stopping when the tannin level is about what you want.
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