Just like the subject says, should I crush rose hips or add them to the boil whole?
Cheers
I’d add them whole at flameout to steep
+1
I use rosehips in that manner in some of my meads and the character really comes through. No need to boil them (in fact, boiling them could bring out undesirable qualities).
I’ve found that the ideal aroma/flavor extraction temperature is 150F-170F…think tea.
I like to steep them in a teapot and add the tea to the carboy.
Yeah don’t bother crushing because they are so thin, everything will get extracted anyway.
