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Thread: Anise Mead

  1. Default Anise Mead

    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?


  2. #2
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    Default Re: Anise Mead

    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
    Is it tasty . . . precious?

  3. Default Re: Anise Mead

    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.

  4. #4
    Join Date
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    Default Re: Anise Mead

    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
    Is it tasty . . . precious?

  5. Default Re: Anise Mead

    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?

  6. Default Re: Anise Mead

    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.

  7. Default Re: Anise Mead

    Sure. I did some research. I believe this recipe belongs to Matt Maples at Mead HQ.

    12lb wildflower honey
    1 oz licorice root
    1 oz anise seed
    1 oz star anise
    Water to 5 gallons
    .3 cup lemon juice (one third cup)
    Cote Des Blanch yeast

    Steep herbs in 2 gallons simmering water for 30 min. Take off heat, add honey, and let stand for 15 min.

    Add enough water to make 5 gallons. Pitch when cool.
    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

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