BernardSmith
Senior Member
Just curious if anyone on this forum has tried to make a horseradish mead or wine. I see that about 9 years ago someone referred to horseradish wine but no one seemed to take the idea seriously. The thing is that in Eastern Europe there is a long tradition of making horseradish infused vodka and by all accounts those who make it tend to let the horseradish sit in the vodka for only a few days, so I am wondering whether that might be the way to go for a horseradish mead (a traditional that is then used to extract flavors and character from the horseradish). I am thinking about making this as a drinking wine and not as a marinade or cooking wine: a "European" variation on a habanero mead Thoughts? Thanks