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Old 12-21-2012, 03:52 AM   #11
zav3nd
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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 Mead
12/20/2012

Goals:
-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.

Ingredients:
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.

Intentions:
-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.

peachmead.png  
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Old 12-21-2012, 04:16 PM   #12
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Peaches are famous for having a cloudy pectic haze so I would suggest getting some pectic enzyme and adding a dose now and in secondary to help clearing.

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Old 01-11-2013, 04:05 AM   #13
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Quote:
Originally Posted by zav3nd View Post
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 Mead
12/20/2012

Goals:
-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.

Ingredients:
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.

Intentions:
-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?
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Old 01-12-2013, 12:12 PM   #14
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Looks like it dropped about an inch of lees between racking and today. Not something I expected to see.

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Old 01-12-2013, 01:40 PM   #15
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That is to be expected especially with the addition of more sugar and nutrient to full batch of yeasties

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Old 01-12-2013, 06:21 PM   #16
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The sugar and nutrient being the peach slices? I suppose that makes sense.

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Old 01-12-2013, 08:34 PM   #17
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You are correct

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Old 02-05-2013, 10:26 PM   #18
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2/5/2013
Peach Mead is now at 1.042 putting it right around 13% (12.86%). It certain ally doesn't taste dry. And it does seem kinda fruity. I may rack it off the fruit its on now and see what it does. Maybe cold crash.

Editing in a few minutes when I hydrometer the traditional originally posted about.

Quote:
Originally Posted by zav3nd View Post
10/18/2012 Starthistle Mead born.
Batch Size: 1gal
Honey Variety: Starthistle
S.G.: 1.125

Ingredients:
~2.9 lbs honey
water to gallon
Ec-1118 Yeast
Traditional is 1.003, pretty sure it was 1.004 last time. Might check again in a few days and bottle it because I need to rack a cider somewhere. It doesn't really have sweetness left over like the peach one, and almost seems like its just the base flavors of honey. i.e. "clover" honey is clover honey because of its base taste, and doesn't taste like starthistle honey when you get down to it. I'm not sure where it falls on the like scale atm. From memory it'd be at about the 4 month mark.

16% abv. I probably should've started with 3.5 lbs of honey to push it all the way to 18% but not too worried about it now. Might be something I put away for a while anyway.
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Old 02-10-2013, 11:15 PM   #19
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2/5/2013, Peach mead at 1.038, racked it off the fruit.

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Old 02-11-2013, 03:15 PM   #20
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How does it taste

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