Peach Mango

[MiBeerMan]

I was just reading in a different website about a tip someone received from a pro mead maker about a peach cyser recipe. The tip was adding fresh frozen-thawed peaches in during the last nutrient addition to help preserve some peach flavor instead of adding them at the beginning. I'm a beginner but to me this makes sense. My next attempt at peaches might be inline with this thinking. Any thoughts?

 

[Miraculix]

I was just reading in a different website about a tip someone received from a pro mead maker about a peach cyser recipe. The tip was adding fresh frozen-thawed peaches in during the last nutrient addition to help preserve some peach flavor instead of adding them at the beginning. I'm a beginner but to me this makes sense. My next attempt at peaches might be inline with this thinking. Any thoughts?

Yes, add them when primary fermentation has finished to preserve even more flavour.

 

[MiBeerMan]

Yes, add them when primary fermentation has finished to preserve even more flavour.

Wouldn't that be the same thing as putting peaches in secondary? I'm talking about putting them in primary but at 1/3 sugar point

 

[Miraculix]

Wouldn't that be the same thing as putting peaches in secondary? I'm talking about putting them in primary but at 1/3 sugar point

It's about the remaining amount of sugar, not about the vessel. I don't think that a secondary vessel brings you any benefit here.

 

[MiBeerMan]

So you are saying add the fruit after fermentation is done. So what are you saying about the remaining amount of sugar? As far as secondary, I don't remember where I heard it but you compare it to adding ketchup to an already cooked meatloaf.

 

[Miraculix]

The thing that drives off the aroma and flavor is the escaping co2 during active fermentation. Of course, sugar from the peaches will restart fermentation a bit, but at least there won't be additional fermentation time from residual sweetness from the honey, assuming that the abv is still below the yeast's limit.

The comparison with the cooked loaf is completely wrong. It is in general good practice to add fruit after main fermentation has finished. Don't ask me for how long it has to stay inside but afterwards you can transfer to secondary vessel to let it clear and to stabilise and backsweeten, if desired.

 

[MiBeerMan]

so Im sitting here drinking a very young peach mango cider i started early last month using old orchard peach mango juice and a couple peach mango concentrate cans. After primary getting stuck around 1.014 i decided to rack it onto another concentrate can and a handful of frozen organic peaches. Stuck it in kegerator for a week to cold crash a little. Gravity jumped back up over 1.030 and ohhh is it sweet. Very intense peach flavor though. I stopped and thought for a second, why couldnt i do this using honey

 

[bernardsmith]

But I wonder if the flavor found when fruit is added to the secondary is less to do with more flavor being expelled with the CO2 , though that is almost certainly part of the problem, and far more to do with the ability of alcohol (in the secondary) being able to extract more of the flavor than water, alcohol being a more powerful solvent than water. When you add all the fruit to the primary you are really using H2O to extract flavor (and an increasing amount of ethanol as the fermentation proceeds. When you add fruit to the secondary that fruit is immediately exposed to a powerful solvent at - what? 10%- 12% or more alcohol

 

[tieflyer]

Ok so I’m gonna try this recipe but after reading it, I have no clue as to how long in primary and how long in secondary Anyone have time estimates on how long it takes til it’s ready for consumption? With beer I have ideas but totally new to mead so it’s a valid question I believe.
@MaxTheSpy how did it turn out?

 

[tieflyer]

Also what is the correct procedure to make this? Fruit after primary is done or all in beginning?