I've started to branch out from beer and cider to do a few wine kits and a mead, and I had a crazy idea. Since it's almost completely fermentable, how would this stuff work for making a wine-strength beverage like mead? Would the flavors be too strong without the sweetness? Has anyone tried it?
I can't start another non-food fermentation for a while without my wife getting ticked, but give it a try! Make a couple pounds of one of the darker varieties, toss it in a 2-liter bottle with some spring water, pitch some kraeusen from your wine or mead, give it nutrient additions like a mead or wine, and see where it takes you!