I was really wondering what the hype was about this stuff when I made it last year with all clusters and it was very lackluster. Thanks for giving me a reason to try it again prepared differently!
I'd made this twice before but it didn't taste that good - waited too long to harvest and boiled it so will pick the sumac earlier when it is bright red and cold steep. Thanks so much for your detailed process!
I've made this before and everyone I gave it to agreed it'd be better as a soda. I currently have a ginger bug fermenting and a few berry clusters left and I'm gonna see how it turns out. It's got a great flavor but I don't find it quite enough on its own when you just do the lemonade
@@joshward7009 just have to know how to get a strong infusion and harvest at the right time when they’re full of acid. Sodas great too though. I always add a few other flavors.
@foragerchef4141 I think we harvested at the right time-the issue was likely with using boiling water. I remember the taste being good, but having a little bit of that astringency. What spices would you recommend? I can go with what you have here, as that sounds pretty good, but I've got just about every cultivated spice you could think of at my disposal and love messing around with flavors if there's something you prefer with soda. I've been saving some in the fridge for a while now that didn't get hit with much rain and are hopefully fresh enough to still taste good. If not though I can always add dried sumac to get a little more of that flavor even if it won't be as good as the fresh-picked stuff
If you're in the eastern part of the US at least you're pretty safe. Winged, smooth, and staghorn all are safe and have the same acidic coating--if you're worried about poison sumac, that species has dangly white berries and looks completely different
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I use it to marinate venison. It's basically the same as marinating steak in pineapple juice.
Definitely trying this thanks
Very nice ❤
I was really wondering what the hype was about this stuff when I made it last year with all clusters and it was very lackluster. Thanks for giving me a reason to try it again prepared differently!
You bet. I thought it might be helpful because it was the same for me.
I've made mead with cold brewed sumac. It was yummy, but yes, cloudy because of the honey.
Did the acidity give you any problems with yeast stalls?
@@nicksanders3134 I added dried unsulphured apricots to feed the yeast both at the beginning and at 2nd fermentation. It helped.
I love sumac, and the super tart drink would be my favorite.
Love the sumac harvest, thanks for sharing
I'd made this twice before but it didn't taste that good - waited too long to harvest and boiled it so will pick the sumac earlier when it is bright red and cold steep. Thanks so much for your detailed process!
Hey no problem. I’d done the same, made it a few times, wasn’t impressed. I was waiting too long. The real deal is pretty darn good!
That third one would test close to a 4 on the PH scale. That would be a fun experiment to try
I've made this before and everyone I gave it to agreed it'd be better as a soda. I currently have a ginger bug fermenting and a few berry clusters left and I'm gonna see how it turns out. It's got a great flavor but I don't find it quite enough on its own when you just do the lemonade
@@joshward7009 just have to know how to get a strong infusion and harvest at the right time when they’re full of acid. Sodas great too though. I always add a few other flavors.
@foragerchef4141 I think we harvested at the right time-the issue was likely with using boiling water. I remember the taste being good, but having a little bit of that astringency.
What spices would you recommend? I can go with what you have here, as that sounds pretty good, but I've got just about every cultivated spice you could think of at my disposal and love messing around with flavors if there's something you prefer with soda.
I've been saving some in the fridge for a while now that didn't get hit with much rain and are hopefully fresh enough to still taste good. If not though I can always add dried sumac to get a little more of that flavor even if it won't be as good as the fresh-picked stuff
Where do you think I can get Sumac clusters in Utah?
@@rebeccasterling6235 Parks and private land.
@foragerchef4141 thank you.
I didn't catch the added herbs. anise hyssop?
Yes. Hyssop is my fav but there’s lemon verbena in there too.
Hiking wo weeks ago, all over the place but it dark purple and the leaves were not as Ive seen. I would to try but I dont want the wrong Sumac.
If you're in the eastern part of the US at least you're pretty safe. Winged, smooth, and staghorn all are safe and have the same acidic coating--if you're worried about poison sumac, that species has dangly white berries and looks completely different
Can Staghorn Sumac be used like the Sumac spice? or is it a different plant?
he uses sumac spice interchangeably in the. vid if you watch
@@tcchris2 same thing. You have to rub the coating off the seeds and it’s the same thing you’d buy at a spice shop.
There's a different species in the middle east, but most Rhus gives you the same flavor