RE: [CH] FW: (Washington) Mead-- Nectar for Quaffing
Holder, John (John_Holder@jdedwards.com)
Wed, 16 Oct 2002 08:50:51 -0600
On Sun, Oct 13, 2002 5:46 PM Karen Oland forwarded:
> Coming out this fall, pending routine federal approval of
> Bonair's label, is Chili Mead, complete with a red chili
> pepper immersed in each bottle to impart a light, spicy
> heat to the pale yellow fluid.
>
> "It has the essence of chili," Puryear said after sampling
> from a bottle filled and sealed with a cork a year ago.
> "A blend of sweet and hot, you know, yin and yang."
>
I've been making mead for a number of years (I have a
beekeeper friend with whom I occasionally suit up and
harvest some honey out of his hives) and I haven't yet
made chile mead. But I have four gallons ready to
bottle in the basement (now 1.2 yrs old) and I will
infuse a bottle with a red chile after reading this!
So, infusers, which one? and should I use a dried
chile or not? I have some nice dried red chile
from India that are quite hot and I've used them
to infuse dill pickles with some serious heat...
Thoughts?