BernardSmith
Senior Member
Planning on making a chestnut mead and originally was thinking of simply adding the chestnuts to both the primary and the secondary but now I am considering making a chestnut extract (using vodka to extract the flavor) and adding the extract to the mead about two or three months before I bottle.
Has anyone used extracts to flavor their meads? I am thinking of using about 1.5 lbs of roasted nuts (chopped) together with a vanilla bean sliced and halved to a volume of vodka that about doubles the volume and allowing the nuts to steep in the vodka for about a month... but my question is this: Does anyone have any idea how large a volume of extract I should be adding to a gallon of mead? Obviously (or not) I will be bench testing this but can I expect to add say 1000 cc (a quart) of the extract to a gallon or will this be more like 50 cc (a light 10% of a pint). Bottom line: I am looking for a rich chestnut flavored mead. Thoughts? Thanks
Has anyone used extracts to flavor their meads? I am thinking of using about 1.5 lbs of roasted nuts (chopped) together with a vanilla bean sliced and halved to a volume of vodka that about doubles the volume and allowing the nuts to steep in the vodka for about a month... but my question is this: Does anyone have any idea how large a volume of extract I should be adding to a gallon of mead? Obviously (or not) I will be bench testing this but can I expect to add say 1000 cc (a quart) of the extract to a gallon or will this be more like 50 cc (a light 10% of a pint). Bottom line: I am looking for a rich chestnut flavored mead. Thoughts? Thanks
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