I am a newb to brewing! I have done a few batches of cider and wine and am pretty familiar.
I am a herbalist and was interested in making some wine batches with medicinal herbs added to them. I was thinking along the lines of skull cap or other calming herbs. Also doing the opposite; just trying to try out different herbs with different propertys.
My question is more or less WHEN I should be adding these herbs? Primary fermentation? I have put fruit into a batch of cider before and it ruined the batch; would herbs have less bacteria being dried? I was also thinking about making tea with the herbs first and topping up during second fermentation.
Any suggestions? I was going to do a primary and then do a few small test carboys with different herbs.
I am a herbalist and was interested in making some wine batches with medicinal herbs added to them. I was thinking along the lines of skull cap or other calming herbs. Also doing the opposite; just trying to try out different herbs with different propertys.
My question is more or less WHEN I should be adding these herbs? Primary fermentation? I have put fruit into a batch of cider before and it ruined the batch; would herbs have less bacteria being dried? I was also thinking about making tea with the herbs first and topping up during second fermentation.
Any suggestions? I was going to do a primary and then do a few small test carboys with different herbs.