ubermensch
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- Joined
- Dec 16, 2008
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Hello everybody!
I have fermented fruits/fruit juices before, but never honey. For my first mead I'd like to aim low, hoping to shorten aging, and compensate the possible lack of body with raisins, and peaches, cause I love 'em.
I want to make a 5 gal batch with 8 lbs of clover honey and rack it on about 1 lb of chopped raisins and 4 lbs of peach for a while, should end up under 9%, good idea?
Do you think I'd drown the taste of mead that way? How long should I let it sit on the fruits? What do you think?
I have fermented fruits/fruit juices before, but never honey. For my first mead I'd like to aim low, hoping to shorten aging, and compensate the possible lack of body with raisins, and peaches, cause I love 'em.
I want to make a 5 gal batch with 8 lbs of clover honey and rack it on about 1 lb of chopped raisins and 4 lbs of peach for a while, should end up under 9%, good idea?
Do you think I'd drown the taste of mead that way? How long should I let it sit on the fruits? What do you think?