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Mead with Garam Masala (Indian Ingredient)

Made a Garam Masala metheglin last year and followed the instructions I could find online at the time, (B4 I became a member here). Used tea leaves for tannins, lemon for acidity, nutrients etc. Spice was added B4 primary in kettle, boiled, let cool to 180 F and added honey. Used WLP Sweet Mead yeast. 1.5 months primary, 2 months secondary. Taste is good, kind of like a dry chardonnay, hint of spice in the finish, but with a yeasty flavor that in beer I associate with an off flavor, no basis for comparison with mead. Is this typical? Or did I do something wrong? The only thing I can think of is I was still doing the shake the carboy aeration method, and it was before I made starters for every batch. Sure these things will help with a future batch but just curious if these are the flavors I should expect in the future. Thanks
adrian

 

Thanks for this recipe and info! I was just about to ask about metheglin, and you beat me to it!

I have never made mead, but I read about metheglin years ago, and always intended to have a go, but what with travelling, etc, never got round to it.

It's a really interesting idea to do it with garam masala. I love Indian food, so I guess it would be good to have as an after dinner drink after an Indian meal.

 

A very interesting idea...Garam Masala mead. I've experimented with chicken, but mead? That's ambitious. As far as yeastiness, I tasted a cyser as I transferred it to secondary, and it had lots of yeasty "off" flavors, but it was only 3-4 weeks old, and I'm hoping the yeast will flocculate and settle out of the mead.


thanks
jacab

 

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