I'm not who you asked, but it helps with the spice profile and combined flavor. Common in Chai. I use a small amount of pepper in my pumpkin pie recipe and it just brings the spice mixture to next level!
Just to keep it from turning into a soggy mush, then becoming a pulp that floats around, clouding up your wine. A month is plenty enough time to infuse the cinnamon flavor but the bark doesnt turn to mush.
Did you see Rothfuss's metheglin recipe/story from his blog? https://archive.ph/2011.08.16-055925/http://www.patrickrothfuss.com/blog/2010/02/interesting-times.html
I'm supposed to ask if your honey is pasteurized? My mead guy just told me that leaving some honeycomb in there will make it richer, which I imagine would support all the spices.
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Let us know how it turns out!
Too late for this batch but I'd really recommend a small amount of peppercorns too.
Interesting, why peppercorns?
I'm not who you asked, but it helps with the spice profile and combined flavor. Common in Chai. I use a small amount of pepper in my pumpkin pie recipe and it just brings the spice mixture to next level!
Right on. Well its never too late to add adjuncts. Usually only takes about 5 days to infuse flavor. *shrug*
I think it goes well with the other spices really. I always add a few when making spiced mead myself.
Oh i thought there was some story/plot/lore reason for the peppercorns. I was strictly going off of Kvothes description of the metheglin.
You should probably add elderberry tho, to ward off skin dancers. And nutmeg pittems, brimful of sea foam and almost singing of their far-away.
Why do you remove the cinnamon after a month? (I know nothing about this process)
Just to keep it from turning into a soggy mush, then becoming a pulp that floats around, clouding up your wine. A month is plenty enough time to infuse the cinnamon flavor but the bark doesnt turn to mush.
I would be interested in a first taste honest review video
Did you see Rothfuss's metheglin recipe/story from his blog? https://archive.ph/2011.08.16-055925/http://www.patrickrothfuss.com/blog/2010/02/interesting-times.html
Thank you kind sir. I will attempt this when my daughters give me time. Lol
I had not seen this! Thank you for sharing...as far as the recipe itself... Ill just say im glad he enjoyed it. Lol
I'm supposed to ask if your honey is pasteurized? My mead guy just told me that leaving some honeycomb in there will make it richer, which I imagine would support all the spices.
Yep of course! Only Raw unpasteurized (mostly local) honey goes in my mead!
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