gatewood
Well-Known Member
- Joined
- Dec 29, 2019
- Messages
- 53
- Reaction score
- 3
Hey ppl!
I've begun wondering how could I begin spicing up my stale, plain sugar homebrews and fruit wines. I've read that, for example, red wines get some seasoning (if thats the correct word) from the wooden casks they are fermented in. So I took the tip and began gathering some of the aromatic woods around my pad, then shredding and putting them in a net (sort of like how you make a tea) and dipping them into my latest batch.
Also, I'm thinking of adding tiny amounts of rosemary and basil essential oils into the mix (kind of how they put into vinegars in luxury restaurants).
What do you think? Do they sound like good ideas?
Anyone willing to share some brewing flavoring secrets of their own?
I've begun wondering how could I begin spicing up my stale, plain sugar homebrews and fruit wines. I've read that, for example, red wines get some seasoning (if thats the correct word) from the wooden casks they are fermented in. So I took the tip and began gathering some of the aromatic woods around my pad, then shredding and putting them in a net (sort of like how you make a tea) and dipping them into my latest batch.
Also, I'm thinking of adding tiny amounts of rosemary and basil essential oils into the mix (kind of how they put into vinegars in luxury restaurants).
What do you think? Do they sound like good ideas?
Anyone willing to share some brewing flavoring secrets of their own?
Last edited: