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Infusions
Infusions
27 members
1 question
2 posts

Playing around with fruit, flowers or some other exciting new ingredient?  Share your experiments here!

Jeff liked 15 days ago
Answer
Voted for Other - Let us know below!

I haven't tried many, but so far I have been very pleased with adding burnt (over-roasted) peanuts to a batch of my danyangju. It gave a nice, roasty, nutty flavor and just a bit of bitterness, which I thought worked... (More)

John liked a month ago
Post
Jeff Rubidge
brewer of rustic Asian rice wine, on youtube
My brew with lavender. It worked out extremely well – but you'd better like lavender as a food flavor. The result was like a lavender cheesecake with sweetness, sourness, and a blast of floral (I didn't need to use so... (More)
Julia liked a month ago
Post
Jeff Rubidge
brewer of rustic Asian rice wine, on youtube
Used licorice root, jujube, and star anise in this brew. Method: boiled these ingredients for 30 minutes, cooled, and added everything (liquid+solids, no straining) at start of brewing.
Brian liked 2 months ago
Answer
Voted for Flowers

I’m a big fan of chrysanthemum, but there is a fine line between delicious and bitter!