« on: January 24, 2011, 11:31:32 PM »
Yeah....so I over-spiced my mead.
It all started when I made an experimental 1 gallon batch from avocado honey. It came out very dark with a caramel-y taste, so I came up with the idea of adding star anise (black licorice flavor) and making a Jagermeadster. Not really sure where I was going with this but it sounded like a good idea at the time. So I added 5g of crushed star anise (pre-soaked in vodka) to the gallon and tasted it after a week. I've added oak to my meads in the past and it usually takes 2 weeks for the flavor to develop, but this time just a week was waaaay to long. It's funny because I ended up with something that tastes similar to jagermeister, which isn't that drinkable in larger than shotglass quantities. I was hoping for a hint of black licorice, not a slap in the nose.
Now...what to do?
Do spice flavors fade over time, like hops in beer? The metheglin is now off the star anise and sitting in my closet. I'm not in a big rush. Any other ideas on what to do with it? I'm thinking of ways I could blend it (what goes with black licorice?). I could make another gallon of avocado mead to blend with the metheglin and cut the spice flavor in half. Although I might end up with 2 gallons of slightly less-offensive metheglin, assuming the spice flavor won't fade. Maybe make a sauce/marinade of sorts? Again wondering about the black licorice pairing possibilities.
I'm open to any suggestions. This started as an experiment and looks like it'll end that way, so might as well learn as much as I can!