Anise ...anybody use it?

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bein_bein

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I'm trying an Anise wine recipe from another forum (don't start throwin' stuff!!;) ) and I might have a problem.... This recipe calls for crushed Anise seeds and the only seeds I could find are from Mediterranean Anise and not the Asian Anise. Has anyone had experience with the Med Anise in a wine recipe? I haven't started the batch yet and would hate to throw out 6 gals of potential wine if this seed is gonna cause problems.....a 'bad seed' so to speak :eek:
:)D lol...couldn't resist...)Whaddya think guys??
 

arcticsid

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Bein, I've never used Anise in wine but have used it in cooking, and we most always used the "star anise", If you were to use the star type I would probably seep it in boiling water like you would for tea. I'd be interested to see that recipe, that sounds quite different indeed. On a different subject, I cooked at a place where we reduced orange juice and star anise, thickened it with corn starch and served it with a snapper dish. It was quite good, but wine? Hmmmm? Take care.
Troy
 

bein_bein

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That does sound good Sid :D
The recipe is from the www.winepress.us forum.The author states she has used fresh dried anise , fennel and ground anise seeds with the last being most preferable for an Anisette like wine ..so that's kinda what I'm goin' for. I wrote the author for clarification, but have not yet gotten a reply...I have 2 other batches to start on so it can wait a day or two....
 

arcticsid

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Without looking at the recipe yet, seems like fennel may not be as strong.
 

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