Brann_mac_Finnchad
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- Joined
- Apr 26, 2012
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Being as it's already fall up here, and the fireweeds are in bloom I find myself wanting to make a fireweed blossom metheglyn(?).
What would be the best way to extract the flavour--and colour if possible--from the flowers? I believe it would probably be the same for any mead or wine that uses flower blossoms as the flavouring.
I figure there I few ways I can think of;
1) Add directly to primary
2) make a tisane from the flowers and add to primary
3) Lightly cook the blossoms in honey to extract some of the flavours that way (I did something like this with the capsicumel I have going--they made the honey it'self chili flavoured...yum)
4) Make a tisane and store (probably frozen) until time to add to secondary
5) Dry the flowers and add to secondary--as much as I would like to add fresh ones, there won't be any around by that time
6) I might be able to preserve the blossoms by crystalizing them in honey for the secondary. I'll have to look into that.
7) Some combination of the above?
I'm also planning on using Lalvin ICV-D47 (Côtes-du-Rhône) yeast (or probably Cote-du-Blanc, if I can't find the other)
So what's your collective opinions on the above theories (and what you think the results would be)?
What would be the best way to extract the flavour--and colour if possible--from the flowers? I believe it would probably be the same for any mead or wine that uses flower blossoms as the flavouring.
I figure there I few ways I can think of;
1) Add directly to primary
2) make a tisane from the flowers and add to primary
3) Lightly cook the blossoms in honey to extract some of the flavours that way (I did something like this with the capsicumel I have going--they made the honey it'self chili flavoured...yum)
4) Make a tisane and store (probably frozen) until time to add to secondary
5) Dry the flowers and add to secondary--as much as I would like to add fresh ones, there won't be any around by that time
6) I might be able to preserve the blossoms by crystalizing them in honey for the secondary. I'll have to look into that.
7) Some combination of the above?
I'm also planning on using Lalvin ICV-D47 (Côtes-du-Rhône) yeast (or probably Cote-du-Blanc, if I can't find the other)
So what's your collective opinions on the above theories (and what you think the results would be)?