Peach mead brandy

[kmmuellr]

I've got ~50lbs of honey in a bucket waiting for time and a fermenter to become mead, and then honey shine.

I saw an add today for 1/2 bushels of peaches at a local market, and the gears in my brain started to turn....hmmm, peach melomel turned to brandy!!

I'm thinking of freezing the peaches, then thaw and pull the pits, and hit w/ pectic enzyme. After that water and honey to 1.070.

Sound about right? Anyone ever done a honey shine w/ fruit like this? Experience?

Anyone w/ experience with what yeast to use w/ peaches?

Thanks!
K

 

[AkTom]

1.070 is about right.

 

[kmmuellr]

I talked w/ one of the best mead makers I know, and he suggested a step fermentation. Honey first, fermented to completion, and then add the peaches.

K