Had to go out to the RocketRoom for a minute and looked in on the Tudor Ale. It was bubbling along nicely and I have to say it has the most AWESOME aroma. Different than any other beer I've brewed. It wasn't the hoppy sweet aroma but more of a spicy (it is dry hopped with half ounce of Rubbed Sage but it wasn't really a sage spice aroma) malty aroma. Now I really cant wait to try this!
Got to take a taste of the mead while i was racking it over. The one made with the Clover Honey was a really nice kind of medium sweet flavor and very good. The one made with Wildflower was really dry and not very good at all. I'm going to finish them both out and see if the Wildflower one can be resurrected in some way, maybe it needs more aging to mellow out and become good.
BTW, as I was researching this and the use of sage I read a lot about the medicinal uses of sage, dang what an it is! Defiantly worth checking out:
Medicinal Action and Uses---Stimulant, as tringent, tonic and carminative. Has beenused in dyspepsia, but is now mostly employed as a condiment. In the United States, where it is still an official medicine, it is in some repute, especially in the form of an infusion, the principal and most valued application of which is as a wash for the cure of affections of the mouth and as a gargle in inflamed sore throat, being excellent for relaxed throat and tonsils, and also for ulcerated throat. The gargle is useful for bleeding gums and to prevent an excessive flow of saliva.
When a more stimulating effect to the throat is desirable, the gargle may be made of equal quantities of vinegar and water, 1/2 pint of hot malt vinegar being poured on 1 OZ. of leaves, adding 1/2 pint of cold water.
The infusion when made for
internal use is termed Sage Tea, and can be made simply by pouring 1 pint of boiling water on to 1 OZ. of the dried herb, the dose being from a wineglassful to half a teacupful, as often as required, but the old-fashioned way of making it is more elaborate and the result is a pleasant drink, cooling in fevers, and also a cleanser and purifier of the blood. Half an ounce of fresh Sage leaves, 1 OZ. of sugar, the juice of 1 lemon, or 1/4 OZ. of grated rind, are infused in a quart of boiling water and strained off after half an hour. (In Jamaica the negroes sweeten Sage Tea with lime-juice instead of lemon.)
Sage Tea or infusion of Sage is a valuable agent in the delirium of fevers and in the nervous excitement frequently accompanying brain and nervous diseases and has considerable reputation as a remedy, given in small and oft-repeated doses. It is highly serviceable as a stimulant tonic in debility of the stomach and nervous system and weakness of digestion generally. It was for this reason that the Chinese valued it, giving it the preference to their own tea. It is considered a useful medicine in typhoid fever and beneficial in biliousness and liver complaints, kidney troubles, haemorrhage from the lungs or stomach, for colds in the head as well as sore throat and quinsy and measles, for pains in the joints, lethargy and palsy. It will check excessive perspiration in phthisis cases, and is useful as an emmenagogue. A cup of the strong infusion will be found good to relieve nervous headache.
The infusion made strong, without the lemons and sugar, is an excellent lotion for ulcers and to heal raw abrasions of the skin. It has also been popularly used as an application to the scalp, to darken the hair.
The fresh leaves, rubbed on the teeth, will cleanse them and strengthen the gums. Sage is a common ingredient in tooth-powders.
The volatile oil is said to be a violent epileptiform convulsant, resembling the essential oils of absinthe and nutmeg. When smelt for some time it is said to cause a sort of intoxication and giddiness. It is sometimes prescribed in doses of 1 to 3 drops, and used for removing heavy collections of mucus from the respiratory organs. It is a useful ingredient in embrocations for rheumatism.
In cases where heat is required, Sage has been considered valuable when applied externally in bags, as a poultice and fomentation.
In Sussex, at one time, to munch Sage leaves on nine consecutive mornings, whilst fasting, was a country cure for ague, and the dried leaves have been smoked in pipes as a remedy for asthma.
In the region where Sage grows wild, its leaves are boiled in vinegar and used as a tonic.
Among many uses of the herb, Culpepper says that it is: 'Good for diseases of the liver and to make blood. A decoction of the leaves and branches of Sage made and drunk, saith Dioscorides, provokes urine and causeth the hair to become black. It stayeth the bleeding of wounds and cleaneth ulcers and sores. Three spoonsful of the juice of Sage taken fasting with a little honey arrests spitting or vomiting of blood in consumption. It is profitable for all pains in the head coming of cold rheumatic humours, as also for all pains in the joints, whether inwardly or outwardly. The juice of Sage in warm water cureth hoarseness and cough. Pliny saith it cureth stinging and biting serpents. Sage is of excellent use to help the memory, warming and quickening the senses. The juice of Sage drunk with vinegar hath been of use in the time of the plague at all times. Gargles are made with Sage, Rosemary, Honeysuckles and Plantains, boiled in wine or water with some honey or alum put thereto, to wash sore mouths and throats, as need requireth. It is very good for stitch or pains in the sides coming of wind, if the place be fomented warm with the decoction in wine and the herb also, after boiling, be laid warm thereto.'
Pretty cool herb good for more than seasoning breakfast sausage and cornbread dressing
