Mayhew

Recipes 

i made a wine using spearmint hibiscus poppy and barley malt sweetener and a 5lb bag of cheep sugar. so far its okay ands tastes different but the strength is there.
i wanted to know if others had tried herbal wines and there outcomes. plus if anyone has any do not brew herb knowledge.

BTW if i don't make since i just had a ladle of the afore mentioned drink and am feeling silly.

s3n8

Recipes 

I admire your adventurous fermenting spirit. Can honestly say I have never had a barley wine with um... any of those things.

Mayhew

Recipes 

i plan to breakdown a multitude of herbs fruts grains and spices into a webpage on fermented flavor mixing and the use of uncommon sugars.

RyanK2

Recipes 

Try hog root. In Germany hog root is used in several Jäger type or krauter herb liquors and imparts a strong herbal flavor. It is great for digestion too. If you're ever at a liquor store and see schwartzhog pick up a bottle and give it a taste to see what it's like. I'd be really curious to see what a wine made from say, ginger, wormwood, and hog root would be like.

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Primary: Bourbon Oaked Raspberry Porter, Saison of the Sour Mash
Secondary: Je Suis Légion Bretted Saison, Michigan Peach Wine, Homegrown 90 Min IPA
Bottled: Weihenstephan Hefe Clone, Kärcher Bock, Kölsch, Oktober Wheat, Simcoe Slam IPA, Apfelwein, Red Trappist Dubbel, Dunkleweizen, Simcoe Slam IIPA, Hoppy Hefe, Come All Ye Faithful Christmas Ale, Gingerbread Ale, Wits End Kristal Wit, Kärcher Haus Pale, Nocturia Black IPA......too many.


http://walledlakebrewing.blogspot.com

GilaMinumBeer

Recipes 

You forgot to add Cardamom.

Mayhew

Recipes 

WORMWOOD?

hmmm... im adventurious but i think i will leave absinthe-ine wines for later. i will look for schwartzhog sounds unique.

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as for the wine its raked, bottled and clear. its a nifty flavor and quite nice chilled.