[Fwd: hist-brewing: Re: BVC - Spice Question]

brokk h940114 at stud.kol.su.se
Sat Jun 26 14:07:14 PDT 1999

> I once made a mead with a peppermint flavoured tea, it was called Black Mint IIRC.
> It was _strongly_ flavoured indeed (it brought tears to my eyes if i sniffed into the bag and ppl who
> walked into the room when i had the bag open said it reminded them of toothpaste).
> I didn't use 6 bags but 2 bags equivalent (it was sold by weight) and steeped it for 16 hrs in the pot
> along with the other spices (cloves, cinnamon, nutmeg and cardamom) and the mead was fermented to
> roughly 18-20%.
> That was 3 years or so ago and i feel that it's a bit weak in taste as a matter of fact, and no, the
> mint flavour isn't ruining everything else, to be honest it's barely noticed in the aftertaste.
> Concerning the tannin I'd say it all boils down to the kind of peppermint tea you have.
> There are some that are just flavoured/perfumed teas which will add tannins (like the one I used)
> and there are herbal teas that will not add any tannins (they are usually teine/caffeine free as well,
> look at the label).  If you're uncertain, make a cup of tea and make it STRONG, let it steep for a long
> time then without adding sugar, taste it.  You'll feel the tannins after you swallow, in the back of
> your mouth.
> I'd say go with the recipe and try it, since you have a peppermint flavoured tea I assume you like
> peppermint at least to some degree.  The worst thing that can happen is that it has a strong mint
> flavour (although I doubt it'll happen).  How long are you supposed to steep the tea according to the
> recipe ?
> When it comes to the cinnamon part I must agree with Rurik.  Ground cinnamon is so finely ground that
> even if you put it small cloth bag it'll (probably) seep out and take a long time to get out.
> You'll do much better if you go with whole cinnamon sticks.
> Angus MacIomhair.
> (this message was posted to hist-brewing only since i do not subscribe to the other lists)

> Rurik wrote:
> > OxladeMac at aol.com wrote:
> >
> > > I've got a mead recipe that calls for the steeping of 6 bags of Earl Grey tea
> > > (probably for the tannins.)  I don't have any Earl Grey, but I do have some
> > > peppermint tea.  Would this substitution be bad?  Would the peppermint be too
> > > overpowering?
> >
> > The peppermint wouldn't add any tannins, which I believe is the only reason for using tea at all.
> > The flavor will definitely change the flavor of the mead, so unless you want a peppermint flavoring,
> > I'd advise against it. Any black tea would substitute nicely.
> >
> > > Also, the recipe calls for whole cinnamon sticks, but all I have is ground
> > > cinnamon.  About how much ground cinnamon equals a cinnamon stick?
> > >
> >
> > Oh. Don't do that. Ground spices are almost impossible to clarify out. Spend the little bit of money
> > and get the sticks. Your mead will thank you for it.
> >
> > Rurik
> >

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