For my next batch ofmead that I want to make, I want to add flavouring. I don't knowwhen todothisexactly. Is iteither inhte primary or secondary? I'm thinking of adding some kind of tea, either Earl Grey or chi. This won't be until after the new year at the earliest, but plase, any help would be appriciated! Thanks
flavours
- Thread starter Varangian
- Start date
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Varangian said:
If it's not a fermentable or a 'regular' additive (say, pectic enzyme), I generally put it in the secondary.
Also, consider breaking down your secondary into smaller batches and experimenting with your additions. I chaied
my last orange blossom batch and the cloves were way too
strong. Now I have to wait to drink any of it! The agony!
The horror!
-- Z
Oskaar said:
Hey, it's traditional! There are Norse references to drinking "foaming mead" -- sounds like they drank it
while it was still fermenting!
mcfeeley said:
Not pertaining directly to alcoholic fermentation, but isn't
fermentation the time when many nutrients are in their most bio-available state? Sauerkraut, kimchee ... drink hardy,
boys!
Foaming mead - they didn't have a method of carbonating it, did they, apart from while it is still fermenting (a sealed barrel)?
