shanek17
Senior Member
- Joined
- Mar 7, 2012
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I read this article about improving the flavor of mead and I am now preparing to try this out. The article suggests using a tea bag or cheese cloth to hold your herbs or spices and to suspend them in the mead. But this brings up some questions for me.
Such as, when do I add them to the mead, and how long can I safely leave them in the mead. I was thinking of letting the herbs bulk age with the mead, but the article mentions the chance of rotting. The article actually says that you can extract alot of flavor by adding the herbs/spices at the time of fermentation, because the heat and the alcohol will help extract the flavour, but they also warn that after 10 days of this they will start to rot and affect the flavor.
also is it safe to suspend a metal mesh ball in the mead? (see my picture) and is it safe to drop cheese cloth in mead without negatively effecting the flavor?
My mead is currently at 1.020 SG and I am thinking this may be a good time to add the herbs, since there is now alcohol and its still fermenting with heat so it should be a good time to add them in there rite?
Is it a bad idea to use fresh/wet herbs? I have successfully made my first herb garden and have a ton of Dill weed that I would like to try out, i know a funky idea but I like to experiment!
What can I do to improve the aroma of my mead?
https://winemakermag.com/stories/art...oma-of-my-mead
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Such as, when do I add them to the mead, and how long can I safely leave them in the mead. I was thinking of letting the herbs bulk age with the mead, but the article mentions the chance of rotting. The article actually says that you can extract alot of flavor by adding the herbs/spices at the time of fermentation, because the heat and the alcohol will help extract the flavour, but they also warn that after 10 days of this they will start to rot and affect the flavor.
also is it safe to suspend a metal mesh ball in the mead? (see my picture) and is it safe to drop cheese cloth in mead without negatively effecting the flavor?
My mead is currently at 1.020 SG and I am thinking this may be a good time to add the herbs, since there is now alcohol and its still fermenting with heat so it should be a good time to add them in there rite?
Is it a bad idea to use fresh/wet herbs? I have successfully made my first herb garden and have a ton of Dill weed that I would like to try out, i know a funky idea but I like to experiment!
What can I do to improve the aroma of my mead?
https://winemakermag.com/stories/art...oma-of-my-mead
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