I made a cherry pomegranate that came out SOOO GOOOOOD! I used pure juice and added vanilla and chocolate in secondary. :-p I should be filming a tasting soon, I'm so late on it. QA23 does HORRIBLY for me?!? I mean... it got stuck and was SUPER slow to ferment! I like your brewing room, my stuff is literally all over the house. Sounds like your mead came out pretty interesting!
I'm a real newbie, but I think that in brewing, like in cooking, many flavours can be added in little amounts, to slightly change the whole perception and definitely wide the complexity, which in itself is a great enhancement, the more complex, the more interesting is the tasting, for food and way more for brews, in my opinion. So I liked your use of herbs here, a lot. I'm planning to brew some hippocrases and I'm not to taste them in order to recongnize every single herb and spice I put in there, I want them to be a part of a flavour that's a whole one, not that it splits onto my palate, if I'm being able to explain myself. (I'm Italian so my English is still green, if it reads wierd that's why)
i like the way u present , u r thinking out loudly , which makes us wandering with u
I like that too. It's useful if you're also brewing or at least planning to (like I am in this moment, I'll start soon).
another solid one!
I made a cherry pomegranate that came out SOOO GOOOOOD! I used pure juice and added vanilla and chocolate in secondary. :-p I should be filming a tasting soon, I'm so late on it. QA23 does HORRIBLY for me?!? I mean... it got stuck and was SUPER slow to ferment! I like your brewing room, my stuff is literally all over the house. Sounds like your mead came out pretty interesting!
I'm a real newbie, but I think that in brewing, like in cooking, many flavours can be added in little amounts, to slightly change the whole perception and definitely wide the complexity, which in itself is a great enhancement, the more complex, the more interesting is the tasting, for food and way more for brews, in my opinion.
So I liked your use of herbs here, a lot. I'm planning to brew some hippocrases and I'm not to taste them in order to recongnize every single herb and spice I put in there, I want them to be a part of a flavour that's a whole one, not that it splits onto my palate, if I'm being able to explain myself.
(I'm Italian so my English is still green, if it reads wierd that's why)
Good video. Keep it up! :-)
hibiscus probably wont negatively impact your fruit flavors, even in pretty high amounts..not sure about heather
Hmmm.... Sounds interesting. Maybe we can trade some product?
I should have plenty of bottles to share when the big batch is all done!