jamesnsw

Recipes 

Just an idea, wondering if anyone has ever done this before.

Growing up, our cough syrup/cold remedy was to boil an onion, strain out the onion, and add lemon juice and honey to the onion juice. It's an acquired taste- and with enough honey, mighty fine. In college, I started adding whiskey as well. Hmm... alcoholic honey drink.... sounds like mead... but with onion?

I'm thinking of maybe doing a 1 gallon batch so I have some to use as "medicine" this winter, and am wondering if people have suggestions, mostly with the onion.

I'm thinking I'll add onion juice in secondary. I'm wondering what fermented onion juice would taste like, and wonder if campden tablets might be a good idea. Any onion fermenters out there?

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale

PintOfBitter

Recipes 

dude. puke.

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jamesnsw

Recipes 

If I had to choose between this and cherry cough syrup, it's this all the time.

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale

Kauai_Kahuna

Recipes 

As you said, It's an acquired taste.
I have never done anything even close to that, but maybe someone has.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
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claphamsa

Recipes 

it sounds awful! I would try it....... but wouldnt make it.

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wayneb

Recipes 

Onion and Leek flavored metheglins were actually common in the middle ages, purportedly capable of curing a variety of ills. Of course since none have survived to the current era, I wonder how effective they really were....

Homercidal

Recipes 

One of my business professors in college had a marketing class and he talked often about trying to market onion/watermelon drink. I'm sure it was a joke.

But onions have been used as food and cure for millenia. I'd have to try it to see if it was really not as bad as I envision, but I don't mind cough syrup either. (Except Buckley's. That sht is NASTY!! Each time I try it I forget how sick I was, just from trying not to puke)

jamesnsw

Recipes 

This article, or rather, abstract, talks about fermenting onion juice with Saccharomyces cerevisiae strain IR-2. They were making vinegar, so no word on taste. 67.3 g of sugar in the juice, converted to 30.6 g of ethanol.

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale

eulipion2

Recipes 

Kirkwood Winery in West Virginia makes a ramp wine, which is similar to, but more pungent than, onions or leeks. I've got a bottle that I've been waiting to crack open. I was thinking about using it in French onion soup, but if it tastes good it might not make it into the pot.

EDIT: for some reason the URL tag isn't working, so here's the link I tried to post:
http://www.kirkwood-wine.com/

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jamesnsw

Recipes 

Thanks! I'm going to shoot them an email, see if they're willing to share any tips...

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale