Hello from Long Island, New York!
I recently got into homebrewing beer, but I fondly remember going to a college graduation party over a decade ago where someone had brought several cases of homemade mead. It was instant love. That love was tainted over the years by several attempts at quaffing the commercial stuff.
I have a one-gallon batch of my first mead (Joe's Quick Grape Mead) bubbling right now and I want to try my hand at a methyglin. I want to use orange zest, chamomile (tea bag form), ginger (root), and vanilla (bean). I will be pairing this up with 3 pounds of Trader Joes Mesquite Honey and a packet of EC-1118 to make a one gallon batch, so here's the flood of questions:
Is there two much going on with the zest, chamomile, ginger, and vanilla?
How best to add these ingredients? Steep a "tea"? Add directly to the must in primary?
How much of each to add so no flavor dominates, and the honey character doesn't disappear?
Thanks for the help!
I recently got into homebrewing beer, but I fondly remember going to a college graduation party over a decade ago where someone had brought several cases of homemade mead. It was instant love. That love was tainted over the years by several attempts at quaffing the commercial stuff.
I have a one-gallon batch of my first mead (Joe's Quick Grape Mead) bubbling right now and I want to try my hand at a methyglin. I want to use orange zest, chamomile (tea bag form), ginger (root), and vanilla (bean). I will be pairing this up with 3 pounds of Trader Joes Mesquite Honey and a packet of EC-1118 to make a one gallon batch, so here's the flood of questions:
Is there two much going on with the zest, chamomile, ginger, and vanilla?
How best to add these ingredients? Steep a "tea"? Add directly to the must in primary?
How much of each to add so no flavor dominates, and the honey character doesn't disappear?
Thanks for the help!