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wilmeret
05-17-2014, 01:00 PM
I've used nuts in beer. Best result was pecans in a stout. Thanks, Ginger. I've never used them in mead. Was thinking macadamia or Brazil nuts.

Thoughts?

mannye
05-17-2014, 11:30 PM
Raw or roasted? I've never used nuts in either beer or mead but I can see where they might add some nice flavor. Did you put them in whole or grind them up?


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pokerfacepablo
05-21-2014, 05:19 PM
Costa Rica meadery had a passion fruit mead which they roasted the seeds and put them into their mead. It had a wonderful after taste like you had ate a handful of sunflower seeds. Most of us are cautious with putting seeds into our mead because you can get some off tastes.

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amazinglarry
05-25-2014, 08:03 AM
I posted this same question a few months ago in preparing to make an almond banana mead. I ended up using almond paste that I whisked into some warm water and then blended to taste. The almond taste is great but between the bananas and the almond paste it was an absolute mess. I lost about a gallon of mead from all the sediment the paste imparted and it took forever to clarify. I'm probably just going with almond extract next time. In short, the nut flavor worked for me but the process needs to go back to the drawing board.


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mannye
05-27-2014, 10:02 AM
Using the actual seeds or nuts is like putting oil in your mead. That's what nuts are chock full of. My guess is that extract will be a much more effective way of getting the flavor in there.

That said, I'm sure that finding that perfect combination of nut/fruit will be a worthwhile endeavor. Hazelnut anyone?


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bernardsmith
05-27-2014, 05:04 PM
Might it make sense to steep the nuts in vodka for a couple of months and then add the vodka to the mead?

mannye
05-28-2014, 08:34 AM
Might it make sense to steep the nuts in vodka for a couple of months and then add the vodka to the mead?


Yup

http://purplefoodie.com/hazelnut-extract-recipe/


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