Herbal wines

[Guest guest]

I was wondering if someone has any experience making herbal wines with powdered

extracts. Is that possible at all? or since the herbs has been extracted

already there will

not be anything to extract anymore?

 

Thanks

[Guest guest]

I'm thinking you mean actually fermenting with the powders already in

solution. I've only mixed extracts into wine that has already

fermented. I do know that fermentiation can change some of the other

compounds (like vitamins) in herbs as well of course as the alcohol

adding it's energy (I recall Bob has an herbal wine book with both

theory and recipes if you're interested). Sometimes I do think herbs

are absorbed better (and certainly sometimes faster) with alcohol.

Depending on the powdered extract there may be a starch carrier that

you are 'extracting' away from, to answer your question.

If you're comfortable with the person drinking a given amount of wine

then I think the combination of:

stability (esp. if it's fortified with added alcohol to 20% so it

won't go to vinegar),

variabilty of flavor (it's an easy thing to adjust the flavor of or

add appropriate flavoring herbs to) and

qualities (warming and qi/blood moving) make it a good choice in

some situations. Having powdered extracts to add on hand to make an

'instant herbal wine' seems to make this a more viable option. Beware

though, selling wines without a license, carrying unsealed aloholic

containers or giving alcohol to minors care all crimes in many palces.

Gus Turpin

 

>

> I was wondering if someone has any experience making herbal wines

with powdered

> extracts. Is that possible at all? or since the herbs has been

extracted already there will

> not be anything to extract anymore?

>

> Thanks

>