Root Beer Syrup #2 Double Batch

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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Notes:

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

Root Beer Syrup #1

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

Bloom Mead

4 cup – Honey

1 cup – Bamboo Honey

2 cup – Blueberries

1 tbsp – Rosewater

1 tbsp – Rosemary

Touch of Salt

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Hoon – Barley Base

3 cup – Honey

1 cup – Barley

Birch Bark

Truffle

Vanilla

Gold Flakes

Pistachio

Cherry Melomelancholy

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.

Barley Mead #1

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.