Has anyone ever used meadowsweet to flavour a mead, or wine?
If so, what is a good starting quantity to use?

Sam Wigand wrote:
> Has anyone ever used meadowsweet to flavour a mead, or wine?
> If so, what is a good starting quantity to use?

I have never tasted meadowsweet. If it has a strong flavor I would go
easy on it. Why are you useing it? Are you trying to counter-act the
hangover you get from drinking to much mead?

fasteddy999 wrote:
> Sam Wigand wrote:
>
>>Has anyone ever used meadowsweet to flavour a mead, or wine?
>>If so, what is a good starting quantity to use?
>
>
> I have never tasted meadowsweet. If it has a strong flavor I would go
> easy on it. Why are you useing it? Are you trying to counter-act the
> hangover you get from drinking to much mead?
>

I was reading in Richard Mabey's 'Food for Free' that the leaves
meadowsweet or 'meadwort' was traditionally used in meads and wines as
an aromatic additive,

Mabey gives no quantities, though and I don't know what it tastes like,
either.