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Wine from herb
I want to try recipe with herb. I think it may a new type of experimentation.
It seems like it wouldn't, but would fermentation destroy certain properties in herbs, such as lavender's calming property or coffee's caffeine?
I'm going to start a batch of lavender tomorrow, and a batch of lemon (because lavender and lemon taste fabulous together and I want to mix some), and I'm curious if anyone has tried lavender.
Also, I was reading a book on winemaking and it had recipes for grape leaf wine and oak leaf wine. Ever tried that? I'm curious
Thanks
Clayton
Do you think wine made from herb taste good? I don't think so.
The only thing I can think of is that fermentation might drive off a lot of the flavor and aroma you would get from the herbs. You could try it a couple of ways - putting it to ferment or putting it in after fermentation while it's ageing. Heck, you could do it both ways.
DT
I agree of what you've said dmofot. The aroma from herb is great. It's good to smell. But I doubt for the taste of the wine.
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