Really? How would you describe the smell otherwise than out worldly? In a good or interesting way at all?
I know when I put burdock root in a ferment which was not barley-based but maple syrup, it had a really good and interesting complex test, maybe not best for maple syrup wine, I know it is pickled in other places of the world like Japan
I dropped some artemisia into meed and after a year oh the smell is otherworldly. I’m waiting for bottling day eagerly.
Really? How would you describe the smell otherwise than out worldly? In a good or interesting way at all?
I know when I put burdock root in a ferment which was not barley-based but maple syrup, it had a really good and interesting complex test, maybe not best for maple syrup wine, I know it is pickled in other places of the world like Japan
It’s something similar to smell of tarragon infused water, but more complex and powerful. But without tasting I can’t really comprehend it.