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Anise Mead
- Thread starter Whteknght
- Start date
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.
Start subtle and build is generally my approach.
Hope that helps,
Oskaar
I'd consider using some oak chips to help balance that very aromatic character given by that licorice flavor.
Start subtle and build is generally my approach.
Hope that helps,
Oskaar
I just started an Anice mead. I can't remember where I got the recipe but it calls for:
1 oz licorice root
1 oz anise seed
1 oz star anise
This is in a 5 gal. batch. If anyone wants the rest of the recipe let me know and I will post in the appropriate forum.
1 oz licorice root
1 oz anise seed
1 oz star anise
This is in a 5 gal. batch. If anyone wants the rest of the recipe let me know and I will post in the appropriate forum.
I would stick with an ounce or less of Star Anise pod or Anise seeds per five gallon batch.
You can always add more, but it's tough to take it back if it's over the top. Like I said before Anise is a strong flavor so be judicious in it's use.
Oskaar
You can always add more, but it's tough to take it back if it's over the top. Like I said before Anise is a strong flavor so be judicious in it's use.
Oskaar
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?
Sure. I did some research. I believe this recipe belongs to Matt Maples at Mead HQ.
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.
-jb
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.
-jb
