2.3 KiB
%title Next batch. %date 2005-03-14 03:44:24 :diary:livejournal:fossils:
MeadMeadMeadMeadMead.
How does a lemon-lavender mead sound? I'd probably also add a little cinnamon, and I might put in some other stuff I have to accentuate the flowery part (Iris Water, rose water, and violet flavored sugar (currently in candy form)), but I want the focus to be mostly on the lavender. Also thinking of adding a touch of rosemary - not a whole lot - just to add a little something.As for the rest of my crap, the orange-cinnamon-rosehip quick-mead came out delicious, if a little wine-y. The Theamel needs more.. something. Lots of aging, but I think more tea essence. I might steep a tea-bag in there or something, if I can get it out again (if not, it's no big deal to rebottle it). The minteglin has refreshing prospects, but still, needs more mint. I might go buy a thing of spear-/pepper-mint and just push the sprigs into the bottle and call it decorative.
If I had a more reliable source of wild bergamot (known to me as horsemint), I'd use that in a mead, but.. oh well. Maybe I'll grow that at the new place (already have plans to get a very special plant next year). Also, I'm thinking I might make a yarrow mead (carefully) sometime in the future, though maybe only a quart batch to experiment with (it could get bitter). That'd be interesting, and have absinthe-like qualities. Shh, don't tell.
List of ingredients I have to mess with in the future (plus some that I know I can get my hands on):
- Cinnamon sticks
- Fairly high quality vanilla beans
- Nutmegs
- Cardamom (in pods and ground)
- Whole cloves
- Lavender flowers
- Allspice
- Vanilla sugar
- Violet sugar (in candy form)
- Rose essence
- Rose buds (I can get at Wild Oats)
- Peppermint oil
- Durian flavoring :oP~~~~~
- Anise extract
- Almond extract
- Vanilla extract
- Mulling spices
- Fenugreek
- Roast chicory
- Roast and unroasted dandelion root
- A wide variety of household products, including a diverse selection of teas and coffees.