Ok.. So I live in Malta and we have this nice liqueur called Leila made from carob and some *other* herbs (http://www.leila-digestiveliqueur.com/). I also happen to have a load of buckwheat-like honey which the beekeeper claims to come from a predominantly carob area. I can definitely taste carob in there. I also have 2kgs of carobs which will soon be made into a carob syrup. I was planning on making a carob mead (metheglin) and would like suggestions for some good, solid herb ingredients to add to my must. When I think of herbal, Jagermeister comes to mind, but boy does that have a long list of herbs (56!).
Herbs which have crossed my mind are cloves, mint, anise, Licorice roots... But then I'm also aware that sometimes less could be more. Balancing a large amount of herbs would certainly be a challenge. By the way, I am referring to liqueurs just for ideas, not to replicate them.
I have also seen this carob wine on another site:
14 kg (30 lb 14 oz) carob pods (brown)
7 kg (15 lb 7 oz) sugar (I will substitute my Buckwheat/Carob honey here)
8 campden tablets
5 tsp yeast nutrient
2 tsp grape tannin
5 lemons (remove the white pit)
5 oranges. (Remove the white pit)
8 tsp pectic enzyme
Water enough to soak all the pods. (App. 34 litres)
2 sachets CWE Formula 67 Plus Wine Yeast
The only new information I can gather from that recipe is lemons, oranges and that the mead is definitely possible.
I think I will aim at around 12% alcohol. I have previously tried this type of honey in metheglin with success. I am aiming for a dominant carob taste with a solid herbal background with neither of the herbs obviously standing out. Sorry for the large post, but I'm pretty sure playing with strong flavors is playing with fire!
Herbs which have crossed my mind are cloves, mint, anise, Licorice roots... But then I'm also aware that sometimes less could be more. Balancing a large amount of herbs would certainly be a challenge. By the way, I am referring to liqueurs just for ideas, not to replicate them.
I have also seen this carob wine on another site:
14 kg (30 lb 14 oz) carob pods (brown)
7 kg (15 lb 7 oz) sugar (I will substitute my Buckwheat/Carob honey here)
8 campden tablets
5 tsp yeast nutrient
2 tsp grape tannin
5 lemons (remove the white pit)
5 oranges. (Remove the white pit)
8 tsp pectic enzyme
Water enough to soak all the pods. (App. 34 litres)
2 sachets CWE Formula 67 Plus Wine Yeast
The only new information I can gather from that recipe is lemons, oranges and that the mead is definitely possible.
I think I will aim at around 12% alcohol. I have previously tried this type of honey in metheglin with success. I am aiming for a dominant carob taste with a solid herbal background with neither of the herbs obviously standing out. Sorry for the large post, but I'm pretty sure playing with strong flavors is playing with fire!
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