A general forum for making wine, cider, and mead at home.
- Posts: 279
- Joined: |13 May 2014|, 20:37
Staghorn sumac grows in abundance on my property. I begun making lemonade, or 'sumac-ade,' with it last summer and it is pretty amazing. It's a really nice tart lemony summer drink. I wanted to take this a step further by adding sugar to it and fermenting it with a champagne yeast. I made dandelion wine for the first time earlier this summer, so I would most likely follow the steps I took to make that wine but replace dandelions with sumac berries.
Alternatively, I was also thinking about just making a sumac mead for added body.
Any opinions? I'd most likely make only a gallon as I usually do since I don't drink very often and don't want to be stuck with gallons of wine.
- Posts: 852
- Joined: |09 Apr 2011|, 19:50
- Favourite Beer: The wet kind
- Location: SW Ontario
I've used it in a berliner weisse once, and it was pretty good. I'm thinking of doing it in a mead as well. I've found its taste is pretty mild, so I'm not sure a wine would have much character.