digdan
Well-Known Member
I've been fancying the idea of a Indian spiced mead, peppercorns, cumin, coriander, cardamon. I've found a very nice mixture of these spices roasted in seed form, then hand ground, and would do well with moderate sweetness of a medium mead. But, I have no idea what kind of amounts, or what type must/mead to introduce it into.
Per Ken Schramm in "The Complete Meadmaker", he talks about the earthy aromatic essence of the peppercorn would pair well with darker honeys, like buckwheat. I like the idea of a dark honey, but I would want something that has a much more rich, darker flavor. Like chocolate malt, or carmalized honey.
Anyone have any experience with dark meads? Or peppercorn/cumin/cardamon/coriander used in meads?
Per Ken Schramm in "The Complete Meadmaker", he talks about the earthy aromatic essence of the peppercorn would pair well with darker honeys, like buckwheat. I like the idea of a dark honey, but I would want something that has a much more rich, darker flavor. Like chocolate malt, or carmalized honey.
Anyone have any experience with dark meads? Or peppercorn/cumin/cardamon/coriander used in meads?