In article
<wildbilly-FDC4C7.22454325042008@[EMAIL PROTECTED]
>,
Billy <wildbilly@[EMAIL PROTECTED]
> wrote:
> In article <Xns9A8BE28BA93ECenigmaempirenet@[EMAIL PROTECTED]
>,
> enigma <enigma@[EMAIL PROTECTED]
> wrote:
>
> > Charlie wrote in
> > news:lpp41413k8nhd7dgvvm7g2493l5teu73lt@[EMAIL PROTECTED]
> >
> > > On Fri, 25 Apr 2008 18:57:47 -0400, Bill
> > > <b2forewagner@[EMAIL PROTECTED]
> wrote:
> > >
> > >>
> > >><http://botany.suite101.com/blog.cfm/trees_in_winter>
> > >>
> > >>I use our white pines which are about.
> > >>
> > >>Bill ...still the coffee bean is first thing in the AM.
> > >
> > > ???? Well I'll be....this is new to me. Whoodda thunk it!
> > > I am going to the front corner and pick a handful of
> > > Scotch Pine needles right now. I'll let you know what I
> > > think in about an hour!
> >
> > ever have Spruce gum?
> > we brew a couple spruce beers (blue, white & a combo of the
> > two) in late May or June, depending on when the new tips are
> > growing.
> > just brewed a batch of Scarborough Faire ale yesterday
> > (parsley, sage, rosemary & thyme obviously). it's unhopped &
> > the flavors change as it ages.
> > lee
>
"Clover" mead is best for aging. Aging gives esterfication, which gives
complexity.
--
Billy
http://au.youtube.com/watch?v=7WBB0svwMdY&feature=related
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