Mr Azoteman
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- May 24, 2018
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Hello All,
I wanted to share this peach melomel/recipe process. It is my first attempt at making a melomel (my experience has been in brewing and at winemaking). So, after much reading, I decided to not heat my honey. However, coming from a wine making background and the fact that I added peaches, I could not bring myself to not sanitize the must, which is why I used campden tablets. Now for a melomel I should have used more peaches, but 3lbs is what I had available and, in all frankness, what drove this brew was not letting the peaches go to waste. Please see recipe below:
Local AZ Honey + Peach Mead (5 gallons)
12lbs. Local AZ Honey (cat claw)
7.5 tsp of acid blend
2.5 tsp of pectic enzyme
1.25tsp of wine tanning
5 crushed Campdem tablets
5 tsp of yeast nutrient
2 packets of Lalvin D-47
Quatered 3 lbs of peaches. Spooned 12 lbs of honey out of jar. Aded water in bucket up to 5 gallons, added other ingredients. Next day I plan is to stir with sanitized spoon and pitche Lalvin D 47 yeast at 15C, let rise to 17C. From here I plan on keeping the same temperature and just racking after three weeks into secondary and rack again in three to six months.
I hope it is OK to contribute a recipe that has not yet fully gone through completion. My intention is to let someone out there that is super freaked about sanitizing the fruit prior to adding to the mead (I know I was) to have a reference. I am all for experimenting on raw honey and water, but when it came to adding the peaches, I could not bring myself to add it untreated (maybe some day on a sour, such as a Beliner Weissen, but that is another topic...). Cheers!
I wanted to share this peach melomel/recipe process. It is my first attempt at making a melomel (my experience has been in brewing and at winemaking). So, after much reading, I decided to not heat my honey. However, coming from a wine making background and the fact that I added peaches, I could not bring myself to not sanitize the must, which is why I used campden tablets. Now for a melomel I should have used more peaches, but 3lbs is what I had available and, in all frankness, what drove this brew was not letting the peaches go to waste. Please see recipe below:
Local AZ Honey + Peach Mead (5 gallons)
12lbs. Local AZ Honey (cat claw)
7.5 tsp of acid blend
2.5 tsp of pectic enzyme
1.25tsp of wine tanning
5 crushed Campdem tablets
5 tsp of yeast nutrient
2 packets of Lalvin D-47
Quatered 3 lbs of peaches. Spooned 12 lbs of honey out of jar. Aded water in bucket up to 5 gallons, added other ingredients. Next day I plan is to stir with sanitized spoon and pitche Lalvin D 47 yeast at 15C, let rise to 17C. From here I plan on keeping the same temperature and just racking after three weeks into secondary and rack again in three to six months.
I hope it is OK to contribute a recipe that has not yet fully gone through completion. My intention is to let someone out there that is super freaked about sanitizing the fruit prior to adding to the mead (I know I was) to have a reference. I am all for experimenting on raw honey and water, but when it came to adding the peaches, I could not bring myself to add it untreated (maybe some day on a sour, such as a Beliner Weissen, but that is another topic...). Cheers!