SV: Apricots, Honey & Techniques (was Re: SV: SV: SC - peach mead ? )
Brokk
H940114 at stud.kol.su.se
Fri May 8 08:00:34 PDT 1998
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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