8 cup – Water
5 tbsp – Indian Sarsaparilla
5 tbsp – Jamaican Sarsaparilla
4 tsp – Birch Bark
1 tsp – Fresh Ground Black Pepper
3 1/2 – Anise Star
5 tsp – Vanilla Extract
2 tbsp – Blackstrap Molasses
1/4 tsp – Salt
1/2 tsp – Cinnamon
1/2 tsp – Cardamom
double dash – Ground Cloves
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1 cup – Brown Sugar
2 cup – White Sugar
Boil down to 2 cups of liquid.
Strain out chunks.
Add sugar and boil till liquid thickly coats back of spoon.
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Great viscocitsy = mouthfeel
Good molases, pepper, sweetness, cloves – cinamon.
Needs
WAY MORE Sasparilla, Birch bark, touch vanilla.
Thoughts
how to make it brighter? citrus?
notice a desinct metallic note
could it be salt? sugar? mollasses
reduced by dillution of water
4 cup – Water
2 tbsp – Indian Sarsaparilla
2 tbsp – Jamaican Sarsaparilla
1 1/2 tsp – Birch Bark
1/2 tsp – Fresh Ground Black Pepper
1 1/2 – Anise Star
2 tsp – Vanilla Extract
1 tbsp – Blackstrap Molasses
1/4 tsp – Salt
1/4 tsp – Cinnamon
dash – Ground Cloves
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2 cup – Brown Sugar
2 cup – White Sugar
4 cup – Honey
1 cup – Bamboo Honey
2 cup – Blueberries
1 tbsp – Rosewater
1 tbsp – Rosemary
Touch of Salt
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3 cup – Honey
1 cup – Barley
Birch Bark
Truffle
Vanilla
Gold Flakes
Pistachio
1/2 GallonTub – Edmonton Cherries
2 cup – Water + top off jug
4 cup – Honey
Dash of Salt
Pit and macerate cherries in pot.
Cook and add Honey.
Strain into jug, squeeze out as much liquid from cherries. Return some to jug and toss the rest.
Top up with water, pitch yeast.
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Still aging: So far, much drier than desired. Beautiful aroma. Tastes a lot like a red wine, but with light pink colour.
1 Gal Barley Water
2 1/3 cup Honey
20 Cardamom Pods (cracked)
1 Apple
29 Raisins
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Brew was dry, cardamom added to the dryness.