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Cliclaste 05-15-2012 04:56 AM

Wild idea
 
So I have a crazy idea for a mead recipe, but I don't want it to end up being nasty. I have made tea in the past out of brewing pine needles and it was delish, and I was thinking of making a pine mead... Maybe also adding some other types of wild fresh ingredients such as some fresh mint, maybe some type of flavorful wood (I have walnut , choke cherry and several different types of apple wood) anyone think this would work for a delicious mead? Or any recommendations? Thanks

MasterJeem 05-15-2012 05:02 AM

Can't go wrong with a little Sassafras, right?

MasterJeem 05-15-2012 06:34 AM

I also hear that choke cherry isn't a good idea to use in anything. Apparently it's not good for you

Brann_mac_Finnchad 05-15-2012 07:13 AM

Don't see why not--people oak their meads sometimes.

My thought is use an appropriate variety of honey (don't know what type), and throw wood chips and herbage (if wanted) in during the secondary.
Gotmead has a list of some varietals of honey that includes a few tree varieties.

biochemedic 05-15-2012 10:04 AM

There's a number of hop varieties that have a very resinous piney flavor; perhaps you could dry hop with one or more of those varieties.

TheBrewingMedic 05-15-2012 11:59 AM

What about a few juniper berries or corriander somewhere in the process? some citrus in the mix might be nice too, not a lot so it becomes a major player in the flavor profile but some lemon or bitter orange zest will make the good piney flavors pop without becoming a noticable flavor component.

gratus fermentatio 05-15-2012 12:05 PM

Quote:

Originally Posted by Cliclaste (Post 4087006)
So I have a crazy idea for a mead recipe, but I don't want it to end up being nasty. I have made tea in the past out of brewing pine needles and it was delish, and I was thinking of making a pine mead... Maybe also adding some other types of wild fresh ingredients such as some fresh mint, maybe some type of flavorful wood (I have walnut , choke cherry and several different types of apple wood) anyone think this would work for a delicious mead? Or any recommendations? Thanks

Well, pine wouldn't be my 1st choice, but I'd say if you like the tea, give it a shot. You might consider using black spruce instead of pine though:
http://www.motherearthnews.com/Real-...ewing-Gum.aspx

Black spruce has been used in food & brewing for hundreds of years. While not the same flavour as pine needles, it's still sorta "piney" & still tasty.
Just my 2 cents worth. Regards, GF.

Cliclaste 05-15-2012 03:19 PM

Quote:

Originally Posted by MasterJeem
I also hear that choke cherry isn't a good idea to use in anything. Apparently it's not good for you

I didn't know that it was bad, I've had choke cherry juice made from the cherrys that grow on that very tree, but I will research that more to find out, the wood just has such a strong cherry aroma I thought it might be interesting in a mead or wine, maybe not this one but I definately want to try it, if it's safe

Cliclaste 05-15-2012 03:21 PM

Quote:

Originally Posted by MasterJeem
Can't go wrong with a little Sassafras, right?

I'm not familiar with sassafras, I looked it up, it is aparantly some kind of tree, correct? I don't even know if they grow in Utah where I'm located.

Cliclaste 05-15-2012 03:22 PM

Quote:

Originally Posted by biochemedic
There's a number of hop varieties that have a very resinous piney flavor; perhaps you could dry hop with one or more of those varieties.

I'll have to look into that, thanks!


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