I am intrigued by the notion of using rose water in lieu of plain or distilled water in my next 5 gallon batch of mead. I am sure this idea has been explored but I've yet to read anything on the use of floral water for fermenting. I am wondering if the recipe for rose water would carry over to orchids as some species have an extremely sweet nectar that releases a powerful scent at certain times of the day. Any info or direction would be welcomed. Thanx, Xixist