Recent content by AEN1MA

That sounds awesome! I'll be interested to know how that turns out. I was thinking about trying a Lavender mead as well soon. I will definitely report back as to how the Sage turns out. Thanks to everyone for the advice.

Yeah I'm not boiling it I plan on adding it during the secondary. Also that chamomile does sound fantastic. I wasn't aware boiling sage adds bitterness like hops. I'll have to remember that and implement it in a few beers. This is my first foray into Sage territory but it definitely won't be my...

So I just bought some fresh Sage from the supermarket. Do you recommend drying it out and crushing it before adding it to the batch or do you just add it fresh as is?

I'm going to buy the Sage for my current batch but I'm interested in growing my own herbs and spices soon. Fresh does sound like the way to go. The dry addition sounds good too. I bought a Cranberry Sage mead and the Sage was very aromatic in the glass and once I tried it I wanted to make one...

I wanted to use Sage in a mead and was wondering what a good amount to use was in a 1 gallon batch? I don't wan't to use too much and have it overpower the batch. Putting the "Me" back in Mead.