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Anyone ever make a kiwi mead?
I would be going primarily after color, not flavor or aroma. I think a greenish mead would be passable as a Romulan Ale
Though, I'm aware of how colors often dull during fermentation...
Maybe throw a few mashed kiwis into a 1-gallon batch of show mead after fermentation is done?
I would be going primarily after color, not flavor or aroma. I think a greenish mead would be passable as a Romulan Ale
Though, I'm aware of how colors often dull during fermentation...
Maybe throw a few mashed kiwis into a 1-gallon batch of show mead after fermentation is done?