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Old 12-12-2013, 09:12 PM   #191
jglazer
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Think its too late to make something that will be ready for March of next year?

No one has tried to tackle the Onion Knight's mead? Varus the Spider or Littlefinger? So many options still!



 
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Old 12-12-2013, 09:29 PM   #192
bobbyangel666
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Hmm, the onion Knights mead. Interesting possibilities with this one. Im still working on attempting to get a white liquid for the white walkers mead, im using almond milk and whole milk at the moment.



 
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Old 12-12-2013, 10:06 PM   #193
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Onion Knight... Would you have to include finger bones in it?

 
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Old 12-12-2013, 10:12 PM   #194
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Quote:
Originally Posted by DrunkleJon View Post
Onion Knight... Would you have to include finger bones in it?
More like saffron
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Old 12-13-2013, 01:15 AM   #195
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I guess I was thinking literally trying to boil and onion flavor into one.

 
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Old 12-13-2013, 01:30 AM   #196
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Leeks maybe? I mean Creamy made an Okra mead. I am sure Leeks or spring onions may impart an pleasant onioney flavor.

 
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Old 12-13-2013, 01:36 PM   #197
bobbyangel666
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Quote:
Originally Posted by DrunkleJon View Post
Leeks maybe? I mean Creamy made an Okra mead. I am sure Leeks or spring onions may impart an pleasant onioney flavor.
That's definitely an idea. Hmm now to work out a recipe. Okra though, that's ballsy. I'm doing a milk wine currently not sure where I'm going with it yet though.

 
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Old 12-13-2013, 02:17 PM   #198
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Quote:
Originally Posted by bobbyangel666 View Post
I guess I was thinking literally trying to boil and onion flavor into one.
I wouldn't, Here's a quote from a pretty old website.

"I know of a fellow who makes a wonderful mead flavored with toasted oak chips that he gets from a brewing supply shop. Really almost anything would work (though the onion mead one guy made was proof that NOT EVERYTHING is suitable)."
Source: http://members.bellatlantic.net/~baronfum/mead.html
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Old 12-13-2013, 02:54 PM   #199
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Quote:
Originally Posted by bobbyangel666 View Post
That's definitely an idea. Hmm now to work out a recipe. Okra though, that's ballsy. I'm doing a milk wine currently not sure where I'm going with it yet though.
http://www.homebrewtalk.com/f45/shou...ebacle-362191/ its worth the read. Though I think that a very mild type of onion addition could work. With a strong flavor like onion I think you really need to go subtle.

 
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Old 12-13-2013, 04:29 PM   #200
drchris83
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Quote:
Originally Posted by bobbyangel666

I'm doing a milk wine currently not sure where I'm going with it yet though.
The Dothraki sea?


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