ۥ-x@ -3[  $ $$ $ $ $ $ 2 D @ 3    4 D $    APRICOT MELOMEL REFERENCE: MAKING MEAD P. 38 12 LBS APRICOTS DESTONED AND LIGHTLY MASHED. NOTE REFERENCE CALLS FOR 1LB DRIED APRICOTS, 1LB DRIED= 4-5 LBS FRESH. 1. IN POT ON A STOVE, HEAT 5 GALLONS WATER AND 5 LBS HONEY FOR 1 HOUR. 2. TO APRICOTS ADD 2 LBS CHOPPED RAISINS 4 CAMPDEN TABLETS, GROUND UP 2 TSP. MALIC ACID 2 TSP. YEAST NUTRIENT 3. COOL MUST, & ADD APRICOTS. AFTER 24 HRS ADD 1 PKG CHAMPAGNE YEAST. 4.. ALLOW TO FERMENT ON PULP FOR 7 DAYS. THEN STRAIN OFF PULP WAIT 4 DAYS. STIR IN 1 1\2 C. DRIED ELDER FLOWERS. STARTED: 7-14-95 REMOVED PULP: 7-21-95 RACKED OF ELDERFLOWERS:8-21-95 RACKED USING FILTER AND A FUNNEL : 10-1-95 ADD 2 TSP. K-SORBATE & 4 OZ. OF LIQUID ISINGLASS FINING:10-3-95 RACKED TO 1 GALLON JUGS: 11-5-95 BOTTLED :11-5-95 COMMENTS: FAIRLY DRY, STRONG APRICOT FLAVOR, MELLOWS AS IT AGES. REMINDS KENICHI'S PARENTS OF CHINESE MEDICINE WINE. /=nn SYMBOL 183 \f "Symbol" \s 10 \h SYMBOL 183 \f "Symbol" \s 10 \h OMEL REFERENCE: MAKING MEAD P. 38 12 LBS APRICOTS DESTONED AND LIGHTLY MASHED. NOTE REFERENCE CALLS FOR 1LB3FJKjklm -/xB0s(*,.3HJ& &&&&&$F  3 +79&&&&&J3 1Courier Symbol&ArialTimes New Roman9Y9955 UU50h59:YZ[FJKjklm&(1"h FDFDAPRICOT MELOMELRECIPEMargaret OlsonMargaret Olson