Will tabasco- and worcester sauce in mead make it go bad? Some say the vinager in the sauces can have a negative effect. I'm making a 1 gallon batch, adding tomato juice and the sauces after fermentation (yes, a bloody mary mead )
Aside from the "just because you can doesn't mean you should" factor, you may have a ....
Actually I admire the effort. I never imagined those flavors in mead. Tomato juice adds a bit of sugar so take that into account.
Yep. Best plan I can think of.I'd just add all of them at serving time. That way you don't need to worry about infection or a just plain nasty mead. If you don't like the first one you mix the remainder is mead.
Wow definitely outside the box. It could work but just food for thought, if you ferment table sugar and then put your flavors in it you could save some money on honey and with this type of flavors you probably wouldn't be able to tell the difference.Will tabasco- and worcester sauce in mead make it go bad? Some say the vinager in the sauces can have a negative effect. I'm making a 1 gallon batch, adding tomato juice and the sauces after fermentation (yes, a bloody mary mead )