hist-brewing: apricot recipies

Karen Olson kaolson3 at hotmail.com
Fri Dec 3 16:55:17 PST 1999


I know I was surprised myself, however, it takes a LONG time to mellow.  So 
if I could increase the fermentation, to improve flavor I would. Any ideas?

Caitriona


----Original Message Follows----
From: Kirsty Pollock <kirsty.pollock at mpuk.com>
To: "'hist-brewing at pbm.com'" <hist-brewing at pbm.com>
Subject: RE: hist-brewing: apricot recipies
Date: Tue, 30 Nov 1999 16:13:06 -0000

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. :-(

KP

 > -----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

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