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View Full Version : Nutty and Bitter Flavors



caps_phisto
05-17-2009, 09:07 PM
Hello All,

Just wondering if anyone has any experience with nutty and bitter flavors?

What did you use? How did the final product turn out? What is the brewing time? Ageing time?

I don't really know what I am going for yet, mostly just curious.

Thanks for your time!

Dan McFeeley
05-17-2009, 09:55 PM
Hello All,

Just wondering if anyone has any experience with nutty and bitter flavors?

What did you use? How did the final product turn out? What is the brewing time? Ageing time?

I don't really know what I am going for yet, mostly just curious.

Thanks for your time!

I've used a hazelnut flavor additive used for making liqueurs with tasty results, aside from that, the only mead I tasted with nutty and bitter flavors was a bottle I'd given to my sister in law. She ignored my advice on storage and kept it on the floor of her kitchen, lying next to the refrigerator for a couple of years. Needless to say, light, heat and refrigerator vibration -- oxidized! ;D

Medsen Fey
05-18-2009, 09:35 AM
-- oxidized! ;D

Yes, oxidation is a good way to develop "nutty" character. My oxidized Meadeira batches take on that "nutty" aroma which is common to Madeira wines and Sherries. If you like something in that style, it works well.

Oaking meads can also produce some "nutty" flavors. Of course, you can use nuts and some recipes call for them. I've not tried Mahlab, but it seems to provide some of that to the cherry meads where it is used according to those that have tried it. I've read people have used acorns in some recipes, so I think there are many ways to produce "nuttiness."

As for bitter - thats easy. Excessive tannins, whether from enologic tannins, or from prolonged extraction from seeds will give you bitterness. I've made batches too bitter by leaving too many pits in my mango batches. Keeping berry batches on the fruit too long, or doing heavy pressing of the fruit will give plenty of bitter. The white pithy stuff under the skin of an orange is very bitter and I work to avoid getting it into batches. Hops can be used.

Really it all depends on what you want to make, and once you decide the direction you want to go, you can find ways to accentuate the things you want (maybe, if you're lucky, that is unless your name happens to be Schramm or Oskaar ;D ).

Medsen