Originally Posted by claphamsa
So, I want to flavr some meades
so any feedback (even if you think it would be disgusting) is welcome
Im thinkin.... Sage/thyme- What amounts would you use? should I freeze it to break down the walls like with fruit?
Juniper- how much? I want a nice flavr but not gin
Mint- same as above
For the sage and/or thyme, if you're using fresh, I'd at least bruise the leaves and I'd use only the leaves. I would think freeze/thaw/freeze/thawing would break down those cell walls effectively. I'm guessing you're doing 1 gallon experiments with these herbs & spices, so I'd start with 2 or 3 leaves of sage and/or an equal amount of the thyme. Thyme leaves are smaller, so it'll take more leaves to equal the sage. If you're using dried leaves, I'd start with a 1/2 teaspoon of dried & crushed leaves. Same for the mint. I'd use a sort of "teabag" to contain those herbs/spices.
As for the juniper berries, I'd keep it to 1 dried & cracked/split berry, or 1/2 of 1 fresh berry. Juniper can be pretty potent stuff, so you might want to taste it every other day until you get the level of flavour you want. I'm trying to imagine just what a sage or thyme or sage/thyme metheglin would taste like & I'm having a hard time thinking that it would be somthing I'd like.
I think the sage/tyme might taste like a combination of soup, medicine & booze. I think the mint will taste like mouthwash. The juniper though, that might have some potential. I can easily imagine a nice "bite" from the juniper, but I think it should be balanced with residual sugars or just left dry. I could also be wrong, I've never used any of those herbs/spices in a mead/metheglin, I'm just guessing. It'll be interesting to see how these experiments turn out, keep us posted. Regards, GF.