Paul,
I've made wine out of herbs with a base of Welch's 100% grape or white
frozen juice, but I have not added any herbs to any of my wines. And most of
the herb wines I've made I use for cooking/marinating. Sounds interesting
though and good-luck.
Darlene

"Paul E. Lehmann" > wrote in message
...
> Has anyone experimented with adding herbs to their
> wine? I know it is done in making a type of mead
> (metheglin) and in making some Christmas drinks
> with spices and wine.
>
> I recently added some home grown anise hyssop to
> some of my 1995 overcropped Chambourcin that was
> harvested after a solid week of rain. Needless
> to say, the Chambourcin lacked both body and
> color and was pretty bad stuff.
>
> I was about to pour it down the drain when I said
> to myself, what the heck, experiment a little. I
> added a leaf of my home grown anise hyssop to a
> bottle and after a day, voila, I had something
> not only drinkable but actually quite enjoyable
> (providing you like the flavor of Liquorice. it
> added both body and of course flavor. It is
> going to take some experimenting to get the exact
> amount to add but at least this is a start for
> me.
>
> I know some purists may sigh and frown but hey,
> aging in OAK is not exactly neutral to a wines
> natural boquet and taste.
>
>