Recent content by leytonangell

Thanks. Think it might need to be a little sweeter to carry the earthyness of the saffron but will be giving it a go soon

I can get them through work shelled and unsalted. If I got some roasted a little and then chopped would that work? I'm thinking of a saffron and pistachio combo going on. All the flavours work well together on a plate

Has anybody tried this with pistachio's? I have an idea but not sure where to start with it

Ok cool, I was thinking of using it after I had ages some spirits,negroni's, manhattans and those kind of things to possibly impart those flavour profiles into the mead. I was also thinking about it for cider too!

Thanks, I'll have a look into getting some oak bits to try the flavour out and see what I think.

Thanks for the tip, going to hunt it down and give it a shot for my next brew [emoji16]

Thanks, have tracked some down and will give it a go. Looks like it's good for restarting too!

Has anybody barrel aged there mead and if so at what stage have you done this? I have found a site that I can get new oak barrels (approx 5ltr) that I was going to use to age a negroni mix. Also I have recently had a mead from gosnells (meadery in London) using sea salt has anybody tried this...

Thanks for that, I'm still yet to make my first batch of straight mead (it's currently sat in a demijohn, although not doing much so not sure all has worked out right) but I have a load of ideas and flavours I would like to try when I get the process right but finding them frozen can be easier...

When you say mash you mean literally mash it up?

Unfortunately in my flat the temperature is so varied (from 20*c to 30/34*c) that I'm wondering what type of yeast will work better? Unfortunately I don't have access to a better (stable) temperature controlled room at moment. ( it's on the list of requirements for when I buy) Any...

Would frozen fruit work in my mead?

Unfortunately in my flat the temperature is so varied (from 20*c to 30/34*c) that I'm wondering if this type of yeast will work better? Unfortunately I don't have access to a better (stable) temperature controlled room at moment. ( it's on the list of requirements for when I buy) Any...

Unfortunately in my flat the temperature is so varied (from 20*c to 30/34*c) that I'm wondering if this type of yeast will work better? Unfortunately I don't have access to a better (stable) temperature controlled room at moment. ( it's on the list of requirements for when I buy) Any...

I've just started my first batch and have used some rowes honey but too would like to use some decent stuff at after this (assuming all goes well) if you find a good place here in the uk that won't break the bank please do tell