Originally Posted by zav3nd
Welp I decided to make another one now that I have an empty carboy with the extra carboy leftover for racking. So I started another one.
-Peach-ee mead thats fairly sweet without sacrificing alcoholic content.
Batch Size: 1gal
Honey Variety: Starthistle
S.G.: 1.14 (? Hydrometer stops at 1.13 and left a large head-space to give extra room for large foam up.
3.5 lbs honey
water to gallon (Left headspace, will top up after a few days)
Frozen Peach Slices, 1lb
D 47 Yeast
Sliced peaches from apple slice size into small cuts all along the flesh to allow more surface area. Dropped them into honey and filled 80% full, shook well for excessive amount of time. All while rehydrating the yeast; added a bit of the must to the rehydration in the middle of mixing just because it can't hurt.
-Leave in primary for 2weeks-1month depending on mood, possibly longer.
-Rack to secondary onto another 1lb, maybe 2lb of peaches.
-Rack as needed until clear.
To get an accurate ABV amount, I will have to check SG before and after I add the water to top up?
Attached a screenshot of the mead calculation I did to check numbers.
Peach Mead Update
1/9/2013 (20 Days Later)
Racked the peach mead into a new carboy, added a fresh 1 pound of peaches, and topped up the head space with water.
SG 1.059 before topping up. Putting it at ~10%. Didn't take one after topping up. But I've never expected my ABV's to be more exact... maybe eventually.
Next racking, when close to final gravity, add two lbs of peaches and let sit for some amount of time. Then rack and let sit and hope the peaches stick around. It'd probably benefit from carbonation but I don't have the stuff to force carbonate at the moment. And at some point I'll get pectic enzyme if I remember.
Will the pectin haze eventually fall out?