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Mead Making with dried dandelion
Hello Everyone,
Tonight, I just attempted a new experiment with making mead. Instead of the usual spice mix, I also added dried dandelion. The dandelion was a very nice compliment to the flavour, and made the aromatic aftertaste somewhat light and musky with the herbs gently coming through. In the future, I would also like to try some dried red clover as I think it will add a sweet aroma to the brew. Has anyone else tried different herbs and what was the result?
I did a little bit of reading and saw some recipes for the use of herbs such as chamomile or wormwood. I am just wondering how the experiences of others have been with the use of herbs rather than fruits.
I am very familiar with the effects and use of wormwood - including the making of absinthe. No worries. Also, as far as medicinal go, I always suggest that people purchase and refer to an Herbal PDF (Physician's Desk Reference) as it includes dosage and comprehensive effects and usages of any particular herb - very useful! Wormwood is toxic, but not as overwhelming as first appearances might have you believe. teh real problem is that it tends to be accumulative and so the more your intake over time the more of the chemicals that build up in your body.
Good Luck!!!
Hey corbin,
I will have to try to use chamomile in the next batch we make. Most of the meads I drink that are home brewed are at least 5 years old. I prefer the flavour of aged mead and I think the youngest I will drink of the homebrew is usually 3 years. The best mead I ever had and think I ever will have again was pure ecstacy - it was a wedding gift and was 24 years old. It is hard describe the smooth flavour and the only word I can really use to describe it was ecstacy!
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