Violet mead frustrations
I am still quite hesitant to use an artificial flavoring for meads, it really feels like cheating, but I just can't find a source for enough food grade sweet violets to actually do the mead I want to do (Well, other then Alex's lawn, which if I had had a few spare hours when I was there recently I would have decimated). Hell, I can't find even a mead "category" that fits this, as it's not rhodomel and I wouldn't exactly call it methaglin; maybe I'll just call it violamel and make pretend like I'm cutting edge or something.
I did find a source for all manner of violet flavorings and I think the powder flavoring would be the best bet (oils in mead are massively tricky and messy to boot) and I've seem mention of violet extracts (alcohol based distillations like vanilla extract) but I would really rather do this the right way.
On a related note I'm reading a book about cheese making. This is a dangerous thing.
I did find a source for all manner of violet flavorings and I think the powder flavoring would be the best bet (oils in mead are massively tricky and messy to boot) and I've seem mention of violet extracts (alcohol based distillations like vanilla extract) but I would really rather do this the right way.
On a related note I'm reading a book about cheese making. This is a dangerous thing.