SV: Apricots, Honey & Techniques (was Re: SV: SV: SC - peach mead ? )

[Brokk]

	You're absolutely correct.  The exact terms should be used as
not to confuse any not-so-experienced ppl.
	 A vanilla mead has got to be made sometime soon, no empty jug
yet though. *looks at the smaller of his glass jugs*
	I've been making beers for about 6 years and meads on and off
for the last 3 or so years, mostly smaller batches in order to try
different recipes, and some blends of my own.
	Thanks for the info on peaches, didn't know that the Romans used
them.

	Brokk.

> Brokk,
> 
> You sound like a brewer/meader after my own heart!  I figured that you
> were describing pasteurization, but wanted to come right out in case
> there were novices just getting started, or thinking about starting
> using fruit in their cooking/brewing.  Clarification of terms and all.
>  How long you been at this mead thing?  Sounds like you are really on
> the track of being one with the yeast :o)
> 
> Dry, crisp meads are  so refreshing on the hot Georgia summer nights. 
> We are so lucky to be in the foot of the Appalachian mountains.  The
> honey is abundant and pungent.  Lots of apists and processors across
> the state.   The price is as reasonable as it can bre since the China
> honey embargo.
> 
> The vanilla bean, I add one whole in the must to steep 30 minutes or
> more then into the secondary for 30 days, adds a character to the
> overall blend.  In dry mead, it is like tannin in flavor; in sweet
> mead, it gives a smooth sweetness to round the flavor.  Whole bean is
> the only way to go with this.  If you cut the bean open, you may get
> more flavor, but then you get grainy black junk in the mix.  
> 
> I'm not aware of any sources I have of peaches, but Apicius has
> apricots in the ancient Roman cuisine.  That should mean they came up
> north at some point thereafter, at least in dried form.  No certianty,
> but those Romans shared their cultures with so many others that you
> never can tell which way stuff went.  Then there is the Hansiatic
> trade league shooting all over the north European trade ways......they
> proliferated many foodstuffs as well.  Apricots would be a great taste
> idea to go with a semi dry mead of final gravity around 1.035-1.040.
> 
> Beers are entire 'nother world of wonder with fruits and herbs!!
> 
> niccolo
> 
> 
> 
> 
> 
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