Stovetop535
Well-Known Member
I recently picked up 18lbs of fresh peaches from friend and I am looking to make a peach melomel with them. I have 18lbs total, I could easily get more if I need to. Right now they are in the freezer, whole, until I free up a carboy.
I have three other meads going right now that had an initial gravity reading of 1.12 or higher, so I am wanting something with a lower abv and medium in sweetness, possibly with a hint of vanilla. I was thinking something along the lines of
-10lbs honey
-1/2 total amount of peaches in primary (frozen, thawed and sliced)
-Sulfites, pectic enzyme, and SNA through the 1/3 break with daily degassing
-Start 4 vanilla beans, split and scraped, soaking in vodka in separate container.
-Water to 5.5 gallons
-Online this gives me a predicted SG of 1.070 and around 9.5% when fermented dry.
Once primary is done rack and add remaining half of peaches and vanilla mix. When it has fermented dry stabilize and backsweeted to 1.010 (ish), age, clear and bottle.
-Will 18lbs total of peaches be enough? That 18lbs is with the pits
-Is there anyway to measure the abv change from the peaches? Or does it even make much of a difference?
-Is it worth my time/effort to split up the peach additions?
-Yeast selection, in my other batche I have used lavlin 1118 and d47. None of these batches are done yet so I am really flying blind on yeast. I am halfway through Schramms meadmaker book. Red Star Cote des Blanc, Lalvin 71b, Wyeast 3783 and 3273 are mentioned a few times and seem to fit the description for what I am going for. But suggestions would be appreciated.
-General thoughts on the vanilla bean addition? I love vanilla, the first mead I made was the Vanilla mead recipe I found in the recipe section. I tried it the other day (small hydro sample) and it is coming along nicely.
I have three other meads going right now that had an initial gravity reading of 1.12 or higher, so I am wanting something with a lower abv and medium in sweetness, possibly with a hint of vanilla. I was thinking something along the lines of
-10lbs honey
-1/2 total amount of peaches in primary (frozen, thawed and sliced)
-Sulfites, pectic enzyme, and SNA through the 1/3 break with daily degassing
-Start 4 vanilla beans, split and scraped, soaking in vodka in separate container.
-Water to 5.5 gallons
-Online this gives me a predicted SG of 1.070 and around 9.5% when fermented dry.
Once primary is done rack and add remaining half of peaches and vanilla mix. When it has fermented dry stabilize and backsweeted to 1.010 (ish), age, clear and bottle.
-Will 18lbs total of peaches be enough? That 18lbs is with the pits
-Is there anyway to measure the abv change from the peaches? Or does it even make much of a difference?
-Is it worth my time/effort to split up the peach additions?
-Yeast selection, in my other batche I have used lavlin 1118 and d47. None of these batches are done yet so I am really flying blind on yeast. I am halfway through Schramms meadmaker book. Red Star Cote des Blanc, Lalvin 71b, Wyeast 3783 and 3273 are mentioned a few times and seem to fit the description for what I am going for. But suggestions would be appreciated.
-General thoughts on the vanilla bean addition? I love vanilla, the first mead I made was the Vanilla mead recipe I found in the recipe section. I tried it the other day (small hydro sample) and it is coming along nicely.