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Subject: Re: Saffron
 From: "David Houseman" <david.houseman@verizon.net>
 Date: Sun, 19 Dec 2010 17:41:28 -0500
 

I too came upon a large quantity of saffron in a bazaar in the middle east
several years ago. So I could afford to use it in a hobby. While I
didn't use it in mead I did make a clone of Dogfish Head's Midas Touch that
used malt, honey, wine must and saffron. My approach, and what I'd do if
I were going to make a saffron mead would be to make a very small quantity,
perhaps make three 1 cup meads at the strength you plan and use different
amounts of saffron in each. Then taste them and scale appropriately.

Subject: Re: Saffron
 From: docmac9582@aol.com
 Date: Mon, 20 Dec 2010 10:16:45 -0500 (EST)
 

Eileen Uchima asked about saffron into mead if price was not a consideration.
I see you are in IL, but I have a fellow SAAZ club member in Akron Ohio
who has asked exactly the same question. Has anyone tried making a high
saffron mead?

Subject: Re: Mead Lover's Digest #1505, 19 December 2010
 From: queenbee@gotmead.com
 Date: Mon, 20 Dec 2010 16:58:12 -0600
 

> > Re: Mead Lover's Digest #1504, 14 December 2010 (Eileen Uchima)
> > Subject: Re: Mead Lover's Digest #1504, 14 December 2010
> > From: Eileen Uchima <dragonlady@speakeasy.net>
> > Date: Tue, 14 Dec 2010 18:53:32 -0600
> >
> > I've gotten my hands on a large quantity of saffron so (of course) I
> > want to make a saffron mead. The recipes I've found say "Since saffron
> > is so expensive, I only used…" and "Since saffron is so expensive, I
> > combined it with…" Anyone have a clue on how much I should use in a 5
> > gallon batch, expense being not an issue here?
One thing about saffron is that if you use too much it can give a
metallic taste to your mead, and it may require a little ageing to get
past that. I made a fabulous mead from Randy Mosher's book "Radical
Brewing", named Call Me Al pp269-70, I think it calls for 1/2 gram or
so max. Not much is needed! Below is a link to a similar one I found
on the internet, probably where he got the base from as it uses all
the same ingredients, but he jazzed it up a bit. His is a great book,
if you don't have it already.