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?