Star anise usage guidelines

[Zaphod Beeblebrock]

I'd like to use some star anise in a mead but I have no clue how much, or
whether it would be better to add in the boil or in secondary.

Has anyone used this before and can give some recomendations?

[Georg]

Post by Zaphod Beeblebrock
I'd like to use some star anise in a mead but I have no clue how much, or
whether it would be better to add in the boil or in secondary.
Has anyone used this before and can give some recomendations?

How much flavor and aroma do you want? How fresh is the anise?

(fresher = more flavor. Larger surface area = more flavor. Longer time
exposed to mead = more flavor. put in the secondary/closer to bottling =
more aroma)

Ballpark? Lightly crush 2 stars per gallon and add to your secondary.
For more flavor and aroma, do that every time you rack.

-georg

[Zaphod Beeblebrock]

Post by Georg

Post by Zaphod Beeblebrock
I'd like to use some star anise in a mead but I have no clue how much,
or whether it would be better to add in the boil or in secondary.
Has anyone used this before and can give some recomendations?

How much flavor and aroma do you want? How fresh is the anise?
(fresher = more flavor. Larger surface area = more flavor. Longer time
exposed to mead = more flavor. put in the secondary/closer to bottling =
more aroma)
Ballpark? Lightly crush 2 stars per gallon and add to your secondary. For
more flavor and aroma, do that every time you rack.
-georg

Muchas gracias. That's what I needed to know.

The intention is to make it similar to Sambuca.

[Georg]

Post by Zaphod Beeblebrock
Muchas gracias. That's what I needed to know.
The intention is to make it similar to Sambuca.

Consider making a cordial. Play with mixing the star anise and vodka or
rum, or your fav distilled spirit. I'd add 2 lightly crushed stars per
cup of alcohol, and 1/8 to 1/4 cup of sugar, depending on how sweet you
like your Sambuca. (add sugar slowly! when you think it's almost there,
stop.) That'll make it more like... but true, if you wanted Sambuca that
way, you could just buy it. :)

I made a mead with galingale and grains of paradise that reminded me of
Tequila. That was right dangerous stuff. :)

-georg

[Zaphod Beeblebrock]

Post by Georg

Post by Zaphod Beeblebrock
Muchas gracias. That's what I needed to know.
The intention is to make it similar to Sambuca.

Consider making a cordial. Play with mixing the star anise and vodka or
rum, or your fav distilled spirit. I'd add 2 lightly crushed stars per cup
of alcohol, and 1/8 to 1/4 cup of sugar, depending on how sweet you like
your Sambuca. (add sugar slowly! when you think it's almost there, stop.)
That'll make it more like... but true, if you wanted Sambuca that way, you
could just buy it. :)

LOL, yes, but I'm only going for *similar*. Actually, I can go for either
Sambuca (sweet) or Ouzo (not very sweet). I prefer it fairly sweet,
though, which I intend to control with the type of yeast and quantity of
fermentables- either an ale yeast or sweet mead yeast that poops out at a
relatively low alcohol level.

The idea is to create a similar (but not necessarilly exact) flavor with a
lot less kick.

I just needed a rough guide to start my experimentation since I've never
used the anise before, and I didn't want to start too low or too high.

Post by Georg
I made a mead with galingale and grains of paradise that
reminded me of
Tequila. That was right dangerous stuff. :)

Yuck. I had some tequila once when I lived in Texas, I thought it tasted a
lot like kerosine...and yes, I've siphoned a bit of kero and tasted it a
time or two.

[Georg]

Post by Zaphod Beeblebrock
LOL, yes, but I'm only going for *similar*. Actually, I can go for either
Sambuca (sweet) or Ouzo (not very sweet). I prefer it fairly sweet,
though, which I intend to control with the type of yeast and quantity of
fermentables- either an ale yeast or sweet mead yeast that poops out at a
relatively low alcohol level.

I always think of Ouzo as more licorice and less anise. Like making a
cordial from black licorice whip. Hrm. That sounds yummy.

Post by Zaphod Beeblebrock
The idea is to create a similar (but not necessarilly exact) flavor with a
lot less kick.
I just needed a rough guide to start my experimentation since I've never
used the anise before, and I didn't want to start too low or too high.

:) Enjoy.

Post by Zaphod Beeblebrock

Post by Georg
I made a mead with galingale and grains of paradise that
reminded me of
Tequila. That was right dangerous stuff. :)

Yuck. I had some tequila once when I lived in Texas, I thought it tasted a
lot like kerosine...and yes, I've siphoned a bit of kero and tasted it a
time or two.

Well, there's good and then there is cheap... But in general, I agree
tequila is bleh. This mead however was rather drinkable.

-georg