digdan
Well-Known Member
Before the hop revolution (yes hard to believe), alcohol was spiced with what was called gruit. It basically was a mixture of bitter herbs to counter the sweetness of the partly fermented sweet liquid.
While this was the mainstay for the precursor of modern beer, I ask myself what if this gruit mixture was used in Mead.
Of course it would be a metheglin
The recipe would follow a slow and low pasteurization to create a medium show mead plus this :
1 oz. Dried Mugwort at 60 minutes
1 oz. Dried Yarrow at 60 minutes
2 g. Dried Sweet Gale at 10 minutes
0.2 oz. Dried Marsh Rosemary at 10 minutes
I would suggest 10lbs of light mead
What kind of yeast ?
What else ?
Thoughts Suggestions?
While this was the mainstay for the precursor of modern beer, I ask myself what if this gruit mixture was used in Mead.
Of course it would be a metheglin
The recipe would follow a slow and low pasteurization to create a medium show mead plus this :
1 oz. Dried Mugwort at 60 minutes
1 oz. Dried Yarrow at 60 minutes
2 g. Dried Sweet Gale at 10 minutes
0.2 oz. Dried Marsh Rosemary at 10 minutes
I would suggest 10lbs of light mead
What kind of yeast ?
What else ?
Thoughts Suggestions?