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Old 05-15-2012, 03:26 PM   #11
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Quote:
Originally Posted by TheBrewingMedic
What about a few juniper berries or corriander somewhere in the process? some citrus in the mix might be nice too, not a lot so it becomes a major player in the flavor profile but some lemon or bitter orange zest will make the good piney flavors pop without becoming a noticable flavor component.
Great idea! I forgot to mention the juniper, I already had kind of thought of that too, now my question about juniper berries is.. Can I just go in the mountains ad pick some and then just use them, or is there a specific variety that is safe to use in making alcohol? And I think citrus is a great idea too, since pine needles are somewhat citrus in flavor that would definitely work.


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Old 05-15-2012, 03:34 PM   #12
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Originally Posted by gratus fermentatio

Well, pine wouldn't be my 1st choice, but I'd say if you like the tea, give it a shot. You might consider using black spruce instead of pine though:
http://www.motherearthnews.com/Real-Food/1981-01-01/Spruce-Chewing-Gum.aspx

Black spruce has been used in food & brewing for hundreds of years. While not the same flavour as pine needles, it's still sorta "piney" & still tasty.
Just my 2 cents worth. Regards, GF.
Thanks for your reccommendation, I don't know f black spruce grows around here, if it does I will sample it and make some tea and see if I like the flavor, wouldn't be opposed in using more than 1 type of pine in order to reach the correct flavor, when making tea out of pine needles, the flavor is a lot more mild than if you were to just chew on the needles, it almost loses that tart essence that it has naturally.


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Old 05-15-2012, 05:02 PM   #13
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Originally Posted by Cliclaste View Post
Great idea! I forgot to mention the juniper, I already had kind of thought of that too, now my question about juniper berries is.. Can I just go in the mountains ad pick some and then just use them, or is there a specific variety that is safe to use in making alcohol? And I think citrus is a great idea too, since pine needles are somewhat citrus in flavor that would definitely work.
I don't know a lot about juniper berries, so can't help a lot there.
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Old 05-16-2012, 01:30 PM   #14
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Originally Posted by TheBrewingMedic

I don't know a lot about juniper berries, so can't help a lot there.
As long as they are not green, you should be fine.
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Old 05-16-2012, 01:48 PM   #15
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I also hear that choke cherry isn't a good idea to use in anything. Apparently it's not good for you
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I didn't know that it was bad, I've had choke cherry juice made from the cherrys that grow on that very tree, but I will research that more to find out, the wood just has such a strong cherry aroma I thought it might be interesting in a mead or wine, maybe not this one but I definately want to try it, if it's safe
TELL ME you didn't just spread falsities about one of Yooper's favorite recipes...
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Old 05-16-2012, 03:08 PM   #16
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I do a lot of meat smoking and anything I've ever read about using the wood had been to not do so. Something about it being toxic or carcinogenic. I'll do some research and post what I find

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Old 05-16-2012, 03:10 PM   #17
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Because of its hydrocyanic acid content, most parts of the choke cherry tree are highly toxic to humans and livestock.

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Old 05-16-2012, 03:14 PM   #18
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Im angry that I didnt think of this first. I love pine tea, and I love mead... its kind of like my dreams of Bjork in a big bowl of Pho....

Sorry.

Anyway, I'd love to taste it. Personally I would start with just pine in a gallon batch and THEN play with adjuncts next time.

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Old 05-16-2012, 04:02 PM   #19
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http://www.oardc.ohio-state.edu/weedguide/singlerecord.asp?id=350

There's the article. It explains a lot about it. I, personally wouldn't risk smoking with or aging mead with a wood or fruit that could potentially cause cyanide poisoning.
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Old 05-17-2012, 03:54 PM   #20
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Quote:
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TELL ME you didn't just spread falsities about one of Yooper's favorite recipes...
Ooh I might have to try that recipe with this years harvest


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