Linden honey and mugicha with D47. Just finished primary fermentation, so the taste I had is probably not indicative of all that much, but I'm quite hopeful!
Mugicha = roasted barley tea, so there's lots of color and taste and a bit of roast astringency from the barley, but virtually all of the fermentable sugars are from the honey. So (despite the post title), it's not really a braggot.
Is it a metheglin where the "spice" is barley?
Mugicha = roasted barley tea, so there's lots of color and taste and a bit of roast astringency from the barley, but virtually all of the fermentable sugars are from the honey. So (despite the post title), it's not really a braggot.
Is it a metheglin where the "spice" is barley?
