spearmint-hibiscus-poppy-barley wine

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Mayhew

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i made a wine using spearmint hibiscus poppy and barley malt sweetener and a 5lb bag of cheep sugar. so far its okay ands tastes different but the strength is there.
i wanted to know if others had tried herbal wines and there outcomes. plus if anyone has any do not brew herb knowledge.

BTW if i don't make since i just had a ladle of the afore mentioned drink and am feeling silly.
 
I admire your adventurous fermenting spirit. Can honestly say I have never had a barley wine with um... any of those things.
 
i plan to breakdown a multitude of herbs fruts grains and spices into a webpage on fermented flavor mixing and the use of uncommon sugars.
 
Try hog root. In Germany hog root is used in several Jäger type or krauter herb liquors and imparts a strong herbal flavor. It is great for digestion too. If you're ever at a liquor store and see schwartzhog pick up a bottle and give it a taste to see what it's like. I'd be really curious to see what a wine made from say, ginger, wormwood, and hog root would be like.
 
WORMWOOD?

hmmm... im adventurious but i think i will leave absinthe-ine wines for later. i will look for schwartzhog sounds unique.

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as for the wine its raked, bottled and clear. its a nifty flavor and quite nice chilled.
 
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