I kind of want to try this. I'm just wondering if the final product is a good sipping wine or if it would actually be better to cook with. I also thought that maybe squeezing a few lemons into the must might make it better, like a Lemon Basil wine.? Or Basil-Skeeter Pee! Lol.
For both. There isn't a strong basil flavor after fermenting and aging. I also made a batch with purple basil that had a more mild flavor and was better for drinking. Though I thought the green basil has fine to drink too. It pairs well with Italian food that has a red sauce.
![“อาร์ต พศุตม์” เกือบเอี่ยวทุกคดีดัง เอ๊ะไว้ก่อน ไม่มีอะไรได้มาง่ายๆ | แฉ 16 ต.ค. 67 [2/3] | GMM25](http://i.ytimg.com/vi/0Gx-0-kUBv8/mqdefault.jpg)
I kind of want to try this. I'm just wondering if the final product is a good sipping wine or if it would actually be better to cook with. I also thought that maybe squeezing a few lemons into the must might make it better, like a Lemon Basil wine.? Or Basil-Skeeter Pee! Lol.
Thanks for watching. We have used it to sip and to cook with. For an herbal wine to drink, mint wine is even better.
Came across your video thinking to myself about this very subject… what did your use this brew for? Cooking,drinking?
For both. There isn't a strong basil flavor after fermenting and aging. I also made a batch with purple basil that had a more mild flavor and was better for drinking. Though I thought the green basil has fine to drink too. It pairs well with Italian food that has a red sauce.