Hello All,
My neighbor makes a blackberry and lemon verbena jam and it's delicious. She wants me to make a session mead modeled after the jam.
So I was thinking of making a session mead with about 2lb of blackberry/blueberry per gallon to a gravity of maybe 1.050-60. Then back sweetening to about 1.006-8. Kegging then bottle pasteurizing.
I want to add the lemon verbena after fermentation is dying down, along with the crushed/pureed fruit. I'm old school and like to have my ingredients hang out together as long as possible. In the meantime, I'll make a verbena tincture to adjust at bottling time.
Since I have never worked with lemon verbena, any ballpark recommendations as to how much to add (weight per gallon)? I think I'll be making a 3 gallon batch since it's a bit experimental.
Also, I may not have a chance to make this for a month or so. Can I freeze the leaves, or should I dehydrate them? My preference would be to freeze the fresh leaves, because I'm lazy.
My neighbor makes a blackberry and lemon verbena jam and it's delicious. She wants me to make a session mead modeled after the jam.
So I was thinking of making a session mead with about 2lb of blackberry/blueberry per gallon to a gravity of maybe 1.050-60. Then back sweetening to about 1.006-8. Kegging then bottle pasteurizing.
I want to add the lemon verbena after fermentation is dying down, along with the crushed/pureed fruit. I'm old school and like to have my ingredients hang out together as long as possible. In the meantime, I'll make a verbena tincture to adjust at bottling time.
Since I have never worked with lemon verbena, any ballpark recommendations as to how much to add (weight per gallon)? I think I'll be making a 3 gallon batch since it's a bit experimental.
Also, I may not have a chance to make this for a month or so. Can I freeze the leaves, or should I dehydrate them? My preference would be to freeze the fresh leaves, because I'm lazy.