Really, I am just in the theoretical stage of a recipe design. I just need some advice.
I want to have a carmel flavored mead. My problem is that to make carmel it is essencially butter, milk and sugar as what makes it. I only have access to Alfalfa, Clove, and Wildflower honey. Adding butter and milk is BAD in mead and mead already has sugar in it. So how do I end up with a carmel flavor?
What spices or items would be recomended. I realize that this may work better as a braggot but I don't know how to make a braggot or what types of grains I am looking for. I have heard that Meadowfoam is a marshmellow like honey but I have no access or budget for finding it. Sorta suck with what I got as I buy my honey in bulk to make it cheaper ($1.70 a pound is what it ends up being) and can't afford to go high end on it.
So, Here is the problem: How would you get a carmel flavor in mead? What would be used as spices or additives or fruit to make it?
Any body have ideas?
I want to have a carmel flavored mead. My problem is that to make carmel it is essencially butter, milk and sugar as what makes it. I only have access to Alfalfa, Clove, and Wildflower honey. Adding butter and milk is BAD in mead and mead already has sugar in it. So how do I end up with a carmel flavor?
What spices or items would be recomended. I realize that this may work better as a braggot but I don't know how to make a braggot or what types of grains I am looking for. I have heard that Meadowfoam is a marshmellow like honey but I have no access or budget for finding it. Sorta suck with what I got as I buy my honey in bulk to make it cheaper ($1.70 a pound is what it ends up being) and can't afford to go high end on it.
So, Here is the problem: How would you get a carmel flavor in mead? What would be used as spices or additives or fruit to make it?
Any body have ideas?