Paraguayo a.k.a Saturn Peach in Mead

[Pekkales]

Has anybody had experience in using these flat peaches in mead? There is lot of them available in grocery stores right now and they are very tasty IMO. Very sweet though so not sure how they taste after fermentation. Also the flesh is white so that could provide interesting color in mead.

 

[JJack887]

They wouldn't differ than regular peaches, process-wise. Pasteurize them in a muslin bag at 180° for ten minutes and carry on as usual for mead. They are very good, though.