hist-brewing: apricot recipies

Kirsty Pollock kirsty.pollock at mpuk.com
Tue Nov 30 08:13:06 PST 1999

Wow, less than 4 months isn't long - most of my stuff runs for 9 - 14 months
b4 bottling, plus I've found that 3 months in the bottle is the bare minimum
before it's worth drinking and then it tends to improve wonderfully over the
next few months after that.

But I didn't find that out 'til partway into my brewing 'career' so now I
have lots of demijohns and an almost empty winerack. :-(


> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of Karen Olson
> Sent: 30 November 1999 15:37
> To: wilhelmina_the_bold at yahoo.com; hist-brewing at pbm.com
> Subject: Re: hist-brewing: apricot recipies
> Hi Wilhelmina
> I do have a recipe for apricote mead, that I'm attaching to 
> this. The only 
> problem is it takes a long time to age, other wise it has a 
> harsh taste. It 
> was also one of my first attempts at a fruit mead, so if 
> there is any thing 
> anyone cares to suggest to improve it let me know please.
> Caitrion ignen Mairgrec
> ----Original Message Follows----
> From: Wilhelmina Bold <wilhelmina_the_bold at yahoo.com>
> To: hist-brewing at pbm.com
> Subject: hist-brewing: apricot recipies
> Date: Mon, 29 Nov 1999 16:27:04 -0800 (PST)
> hello,
> a friend is going to be running a brewing workshop
> soon, and i will have an abundance of apricots ... i
> was wondering if anyone had any wine, mead or other
> recipes that i could use them for ...
> thanks

To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com

More information about the hist-brewing mailing list