I've been brewing beer for a few years and recently decided to try making mead, mostly because of what I have read here and online. Being an AZ native, I purchased 11.75 lbs of orange blossom honey and a packet of D47 yeast.
I'd like to make a 3-4 gallon batch and then split it at secondary into 1 gallon fermenters. For one I'd like to keep as is to see how unspiced/flavored orange blossom honey turns out. The rest I am still trying to decide on.
My wife likes the peach flavored beer from 4 Peaks so I thought I might try one with peaches. See any reason why peaches and orange blossom honey might not work? How many peaches/lbs of peaches would work for a 1 gallon batch?
Any ideas for the other 1 or 2 batches? I'd like them all to be still meads with a siginicant % of alchohol.
One final question (for now), what is an ideal primary fement temp for this type of mead? My house (in AZ) is about 77-78 right now, I have a fridge with a temp controller where I ferment by beer that is usually around 67-68F that I can use. Which would be best, or does it matter?
Thanks, Sun Devil
I'd like to make a 3-4 gallon batch and then split it at secondary into 1 gallon fermenters. For one I'd like to keep as is to see how unspiced/flavored orange blossom honey turns out. The rest I am still trying to decide on.
My wife likes the peach flavored beer from 4 Peaks so I thought I might try one with peaches. See any reason why peaches and orange blossom honey might not work? How many peaches/lbs of peaches would work for a 1 gallon batch?
Any ideas for the other 1 or 2 batches? I'd like them all to be still meads with a siginicant % of alchohol.
One final question (for now), what is an ideal primary fement temp for this type of mead? My house (in AZ) is about 77-78 right now, I have a fridge with a temp controller where I ferment by beer that is usually around 67-68F that I can use. Which would be best, or does it matter?
Thanks, Sun Devil