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?