2 replies to this topic

[GrammaK]

My gallon of sweet cherry almond melomel (made with a quart of organic cherry juice and 3lbs of clover honey, with the liquid from boiled almonds) is clear and very pretty (a lovely red) and tastes good, but there is very little almond flavor or scent. Regular cooking flavorings are alcohol based and they smell and taste pretty good in frostings and cookies- I'm thinking that adding a bit of that to my gallon before bottling will boost the faint almond flavor.

Or can I drop a couple of whole almonds in each bottle (I'm using flip-top beer bottles for the mead) to give flavor (will that do anything besides producing pink, soggy almonds)?

Kathleen

[ScottS]

I'm betting that if you put whole almonds in there, you'll extract some bitterness from the nuts. I've never tried it though. Might be a good idea to test the idea on a small scale first.

An idea for next time - if you use cherries with pits intact, you'll get a nice almond flavor to the mead. I used 70% without pits and 30% with pits, that turned out very nice.

[GrammaK]

An idea for next time - if you use cherries with pits intact, you'll get a nice almond flavor to the mead. I used 70% without pits and 30% with pits, that turned out very nice.

Cool idea, Scott. Thanks for the tip!