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I want to start an Anise (aka Black liquorice) mead. I was wondering if anyone has tried this, and what amounts of Anise should be used per gallon? Does anyone have any helpful hints?
I'd say to start off very light with whatever flavoring you're going to use with the mead batch, and probably work from the secondary forward. Anisette can be really overwhelming when there is a lot of it in the mix.
I'd consider using some oak chips to help balance that very aromatic character given by that licorice flavor.
Thanks for the advise everyone. I am planning to do a 3 galon batch, so I will probably stick with about a 1/2 oz of Star anise to begin with. I noticed the mention of oak to help with the flavor, any other tips or spices to help pull the taste together?
Actually, jab - if you wouldn't mind, I would appreciate taking a look at that anise mead recipe. I think it might help me get some ideas for this one.
I seem to remember that you probably want to let this bulk age for 9-12 months. Unfortunately I just started my batch about 4 days ago so it will be a while before I can give you an update. I can say, however, it smelled damn good in the promary! Also note, it doesn't say when to add the lemon juice. I added it right before I pitched the yeast.
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