Hi all! I'm not looking for feedback on how to perfect a recipe, but rather make sure that none of the ingredients we're including are going to turn out poisonous or rancid, etc.
So, my friend and I are embarking on a quest to brew a mead that resembles a honey BBQ sauce as closely as possible. The thought would be to, in the initial fermenter, include smoked honey, brown sugar, molasses, garlic cloves, ginger root, oregano leaf, chili and cayenne peppers, onion, and maybe lemon and cinnamon stick, then after fermentation is complete back-"sweeten" with apple cider vinegar for tang. Is there anything in this combination that would cause any serious issues, other than the overall objective being ridiculous?
So, my friend and I are embarking on a quest to brew a mead that resembles a honey BBQ sauce as closely as possible. The thought would be to, in the initial fermenter, include smoked honey, brown sugar, molasses, garlic cloves, ginger root, oregano leaf, chili and cayenne peppers, onion, and maybe lemon and cinnamon stick, then after fermentation is complete back-"sweeten" with apple cider vinegar for tang. Is there anything in this combination that would cause any serious issues, other than the overall objective being ridiculous?