Herbs & Spice

[Boo]

Hi all

Which fresh herbs or spice would you consider adding to a fruit wine to enhance its final taste.

For example, I read somewhere that adding a cinnamon stick to the must is a popular move. Are there certain herbs / spice's that work better with certain wines? When is the best time to add them? Before or after fermentation?

Boo

[lockwood1956]

I think anything you like the taste of will be something you could potentially add to a wine.

I think I would probably add it to a small amount (a bottle or a gallon) after the wine is finished, if I liked the effect it had on the wine I would maybe add it during the ferment, maybe even at the start.

I have seen Ginger, cinnamon and cloves in recipes. but I'm sure you could add all sorts of things.

regards
Bob

[Habanero]

Chile of course

You could try rosemary. might be nice to drink with lamb if infused in a white wine. I made gallon of rosemary wine last year and it is going down well at the moment.

[F. Hackett's Ghost]

Ginger worked well with my pear wine... All the fruityness at first then a warming afterbite from the ginger. I also use teabags and cinnamon. Most I add to the must at the start.

[Boo]

Ginger worked well with my pear wine... All the fruityness at first then a warming afterbite from the ginger. I also use teabags and cinnamon. Most I add to the must at the start.

Teabags- Opens up a whole world of flavouring, excellent idea.

[jlsherman55]

This site has some Idea's

http://scorpius.spaceports.com/~goodwine/winerecipes.htm