Dubcut
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- Mar 14, 2009
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Man, after seeing Brandon O's gorgeous prickly pear mead, I have no choice but to make my own. I also live in Boston, so prickly pear is too slight of an option. I've got a good feeling about peach so I'm going to go with it. Here's my recipe roughly,
- 10-15 pounds of honey (whatever i can get in bulk -preferably orange blossom)
- 10 pounds of peaches <--- too little? I'm hearing a lot about pitting, freezing and thawing to brake them down. I'm not sure if I should mush them up right away for the primary, or toss them in the secondary un-mushed, before the must is pored over it.
I use tap water for my beer, I figure I'll boil the chlorine out and then take off heat to add the honey and etc.
Thoughts on rounding out this process?
- 10-15 pounds of honey (whatever i can get in bulk -preferably orange blossom)
- 10 pounds of peaches <--- too little? I'm hearing a lot about pitting, freezing and thawing to brake them down. I'm not sure if I should mush them up right away for the primary, or toss them in the secondary un-mushed, before the must is pored over it.
I use tap water for my beer, I figure I'll boil the chlorine out and then take off heat to add the honey and etc.
Thoughts on rounding out this process?