Does anyone have experience brewing sumac mead? I all of a sudden got an urge to make a batch of sumac mead. Right now I am thinking of sumac, black berries, and wormwood extract. Only problem is the lack of black berries being in season!
Anyways I'd like to make a 5 gal batch. I think I might be better off starting with a straight mead, fermented to max with a little remaining honey for a slight chardonay sweetness.
No experience with any of the above wines.
Thoughts?
Cheers!
Anyways I'd like to make a 5 gal batch. I think I might be better off starting with a straight mead, fermented to max with a little remaining honey for a slight chardonay sweetness.
No experience with any of the above wines.
Thoughts?
Cheers!