Srimmey
Well-Known Member
Anyone know the best way to add an intense pecan flavor? I was thinking of using pecans the next time I make an Acerglyn.
Should I just freeze a ton of chopped nuts and add them to secondary or is there a better way? I want the flavor to be bold and recognizable.
Im hoping the flavors produced by the fermented maple syrup will work well together with the pecans.
Also, will adding raw (frozen) pecans add tannins? If so, I’ll skip the powdered tannins in the next batch.
Should I just freeze a ton of chopped nuts and add them to secondary or is there a better way? I want the flavor to be bold and recognizable.
Im hoping the flavors produced by the fermented maple syrup will work well together with the pecans.
Also, will adding raw (frozen) pecans add tannins? If so, I’ll skip the powdered tannins in the next batch.