Kody_Wulfe
Well-Known Member
- Joined
- Mar 2, 2017
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She asked if we could use this for Mead...
My wife is crazy....
- Thread starter Kody_Wulfe
- Start date
Help Support Homebrew Talk:
Why not?
shoengine
Whale Noun Member
The cayenne I can get behind. The garlic, I'm going to have to leave that one.
eigua
Well-Known Member
Not as crazy as this guy.
Who knows, it might work, especially if you go for a little extra residual sweetness to balance the heat. I would put some in a little white wine or plain mead and taste it.
Who knows, it might work, especially if you go for a little extra residual sweetness to balance the heat. I would put some in a little white wine or plain mead and taste it.
We had a brewery do a garlic beer, just a wiff of garlic and their unremarkable beer flavor. Wouldn't try ot again
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loveofrose
Well-Known Member
Better than the infamous pescomel....
Fedora
Glorified Janitor
Welcome to the club.
kev211
Well-Known Member
Every married dude just read the thread title and went... "Yeah? And?"
If garlic is your thing then go for it. It sounds gross to me though. Beer and mead are very different in how spices and herbs affect them. For example: For beer, using 1 vanilla bean per 5 gallons is plenty. any more and it's excessively over powering from what I hear. I've seen mead recipes using 1-4 vanilla beans per gallon! That's a big difference. Some spices have the opposite effect. Less is more, more is less. I'd be hesitant to say the least.
Btw, I'm very new and I talk too much about it too, but I think she's finding it a little more interesting. I kinda get excited about all the recipes I'd like to try. My wife will only consume what she really likes so I'm really focused on not sucking at my meads. lol. I hope it works out.
Btw, I'm very new and I talk too much about it too, but I think she's finding it a little more interesting. I kinda get excited about all the recipes I'd like to try. My wife will only consume what she really likes so I'm really focused on not sucking at my meads. lol. I hope it works out.
eigua
Well-Known Member
I imagine that you could get the same results for a whole lot cheaper by just adding garlic and cayenne pepper to a regular batch of mead. Specialty products like that infused honey are never cheap and you'd need a lot of it even for a 1 gal batch.
Every time I read about a hop strain that has a garlicky or oniony taste, I run in the opposite direction as fast as I can. Imagining the same in a mead without any citrus or malt to hide behind sounds positively revolting.
Green light on the cayenne, though.
Green light on the cayenne, though.
It does not sound good to me, but you could do a small batch (like a half gallon) and see. If it's enjoyable she'll feel good if not, she'll feel loved that you listened and tried her idea. Win win.
Taste it, if you like it go for it, and she is not crazy. If you taste it and you want to gag, then she is crazy.
If she tastes it and likes it, but you don't, you can make it for her and decide if she is crazy or not.
If she tastes it and likes it, but you don't, you can make it for her and decide if she is crazy or not.
bernardsmith
Well-Known Member
Whoa, Nelly! Does no one on this forum ever use wine in cooking? Why wouldn't a garlic infused wine make an incredible marinade or even a wonderful addition to a sauce? Hell's teeth! A tomato sauce made with a spicy mead could make a home-made pizza with sauted pears and covered with fresh arugula incredible... Your wife's not crazy, Kody. She thinks outside the box.
^yup, agreed. i make a onion/shallot wine (which is actually surprisingly drinkable) for cooking - it's awesome. no reason this couldn't be.
though i agree that it would be cheaper to make a cayenne/garlic mead with regular honey, plus cayenne and garlic.
though i agree that it would be cheaper to make a cayenne/garlic mead with regular honey, plus cayenne and garlic.
Being from Chicago, I shuddered from the thought of this pizza! To me, that's a salad on a flat bread.
bernardsmith
Well-Known Member
Being from Chicago, I shuddered from the thought of this pizza! To me, that's a salad on a flat bread.
In New York a salad is very different - Lots more textures, colors, flavors and vegetables. Up here that pizza is called a Rossellini - but we also know how to make a great bagel too...
