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Old 05-17-2012, 03:56 PM   #21
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Quote:
Originally Posted by MasterJeem
http://www.oardc.ohio-state.edu/weed...ord.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.
I won't even risk it then, thanks for the info, is walnut wood or apple wood safe?
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Old 05-17-2012, 03:57 PM   #22
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Quote:
Originally Posted by CreamyGoodness
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.
That's a good idea, I may try a gallon of just pine alone at first
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Old 05-17-2012, 07:09 PM   #23
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I have a pine smoked tea from Lapland I have been meaning to use.
+another pine lover.

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Old 05-17-2012, 07:53 PM   #24
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Quote:
Originally Posted by Cliclaste View Post
I won't even risk it then, thanks for the info, is walnut wood or apple wood safe?
apple wood is safe. i use it for a lot. i hear that black walnut may not be good to use, but i would research that before making a decision. the thing is, a lot of people use woods like choke cherry, not realizing that they can be toxic. even the fruit can be if you dont get rid of the seeds. sure you probably wont die from smoking a pork shoulder or drinking a glass of mead made with it, but you're still putting those toxins in you. cyanide is not a joke and certainly something not to be taken lightly. i would use the fruits in a mead, but i'd have to get rid of the seeds first. that being said, i'd probably just rather use a different fruit.
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Old 05-17-2012, 07:57 PM   #25
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Do they just have a pit like a normal cherry? If so getting rid of them would be no big deal.

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Old 05-17-2012, 08:15 PM   #26
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i dunno, i never messed with them. i guess they do.

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Old 05-17-2012, 10:42 PM   #27
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They have a large pit in a small fruit, if I remember correctly.

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Old 05-19-2012, 04:22 PM   #28
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If you want to add a little citrousy flavor then look into oxalis plants. Sheepshire, wood sorrel, purple shamrocks and iron cross are all good oxalis plants that have a slight lemony/tart taste to them.

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Old 05-19-2012, 10:19 PM   #29
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Quote:
Originally Posted by roadymi
Do they just have a pit like a normal cherry? If so getting rid of them would be no big deal.
They look just like regular cherries just they have a really dry flavor when they are raw that isn't very pleasing to the mouth, but when they are juiced and cooked they taste similar to a regular cherry just a bit less sweet
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Old 05-19-2012, 10:19 PM   #30
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Quote:
Originally Posted by Arpolis
If you want to add a little citrousy flavor then look into oxalis plants. Sheepshire, wood sorrel, purple shamrocks and iron cross are all good oxalis plants that have a slight lemony/tart taste to them.
Great info, thanks!
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