Reply #30: Hmmm... [View All]

[badgerpup]

I may try adding a bit of molasses to an experimental batch, just to see what happens. I like the rich heavy flavor of molassess, but that slightly bitter aftertaste puts some folks (not me) off.

The peppercorns (about 10, left whole) don't give a peppery flavor, but they do rachet up the spice flavors a bit and help bring them together.

I've found that ginger...raw or powdered...will add some "oomph" to your spice list...made a pineapple wine where the spices included raw ginger slices and it ROCKS. OUT. LOUD. :headbang:

This is the wine for which I was soliciting names a while back...finally went with Port Caribbe. Alcohol level titered out at 24%, but it's pretty smooth...it calls for using brown sugar* rather than white, so the molasses flavor translates to that of a rum...tempered by the oak chips and vanilla I used to adjust it. :9

My wine guru and beta taster (guy who runs the local brew store) told me of a guy who made mead using honey made from spurge, of all things...
Took several years before it was really drinkable, and went through some "ZOMG this stuff is dreadful" stages...but after about 4 years it settled down and was very good, according to him.


*cane sugar, not beet sugar.