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  1. #1

    Default What I thought was astringency...

    in the Breakfast tea mead, is in fact Eucalyptus in the Avocado honey. Saturday one of my friends after tasting the BTM thought it tasted mediciny, like Hals or something. Got out what was left of the avocado honey and sure enough it has a eucalyptus aroma and flavor (while faint) and is much stronger in the honey then in the mead.

    Anthony

  2. #2

    Default Re: What I thought was astringency...

    I buy eucalyptus honey in small jars for wintertime teas. Guess it would be good in a medicinal metheglin... Too bad about the avocado honey. Bummer. But is the mead still tasty?

    Miriam
    Miriam the Mead Bubeh
    Israeli Kitchen www.mimi54.wordpress.com

  3. #3

    Default Re: What I thought was astringency...

    It's very rough, only time will tell where the aroma and flavor end up. Besides the Eucalyptus flavor/aroma this batch hit 25% ABV before the yeast died out.

    I'm thinking about racking it over a puree of figs, dates and clover honey and letting it sit for 6 to 9 months, I'll let it age in the carboy a couple months before desiding what to do with it.

    Anthony

  4. #4
    Join Date
    Mar 2005
    Location
    Boulder County, CO
    Posts
    644

    Default Re: What I thought was astringency...

    You could always let it age as is. Then if its still rough after aging, use it for mixed drinks (combine with fruit juice, mull it, etc).

  5. #5
    Join Date
    Dec 2004
    Location
    The OC
    Posts
    7,874

    Default Re: What I thought was astringency...

    You might try some mint tea, and heavy toast American Oak cubes also. The mint should bend that bitter medicine bite a bit, and the oak caramel, vanilla, mocha, butterscotch and smokey flavors should help to integrate it a little more evenly.

    Maybe a dash or two of malic acid?

    Hope that helps,

    Oskaar
    Is it tasty . . . precious?

  6. #6

    Default Re: What I thought was astringency...

    Mint Tea?

    Do you mean steep mint in hot water then add the water to the mead?

    Anthony

  7. #7
    Join Date
    Dec 2004
    Location
    The OC
    Posts
    7,874

    Default Re: What I thought was astringency...

    Hey Anthony,

    Exactly right. Before you rack on top of it I'd suggest making some mint tea and mixing it with a thieved sample of the must to see if it's going to give you what you want flavorwise. I'm pretty sure the mint should help mellow that Eucalyptus. If not then at least you haven't muffed the whole batch with the mint tea.

    Hope that helps,

    Oskaar
    Is it tasty . . . precious?

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