My First No Water Peach Homebrew! 

I just finished my first 2 no-water meads. First one a triple berry which I am sipping as we speak, and the other a mango mead with a tropical varietal honey. *Ridiculously* good. Seriously.

something i did to get more juice out of fruit is using pectinaze , it will break the fruit pulp into more water and juice

peach juice has a lot of fiber in it. Forcing the mean or wine through a wine filter produces the highest clarity without loosing any wine or mead like flocculating does.

I made no water gooseberry wine last year. It took 7 days untill all the juices started oozing out of the fruit due to osmotic pressure and started fermenting simultaneously. Fermentation stopped after 45 days and i picked up the fruits and threw them in compost. Nothing was left in those, just dry skin and pits. Though drinking it in copious amount would result in severe loose motions, 30ml serving every day would boost haemoglobin and immunity (due to rich Iron and Vitamin C content). This can be done with honey too instead of raw sugar, an excellent health tonic in indian traditional herbal medicine.

The grape press you bought works . slide the insert to the back of the drain can,so the juice has room to run out . and for things like peaches put them in a .straining bag. I use mine for grape and ginger plup. have 10 gal. of ginger ,grape and honey clearing now!

Just made a peach w/ no water and it came out amazing! Similar to your recipe. Added simply peach juice instead of fresh peaches.

I might try this but add some pectic enzyme. Looks amazing!

I've done a handful of no water meads. Something that helps quite a bit without using fining agents is using enzymes in primary. Generally, I'll freeze then thaw/cold macerate with Lallzyme EX-V for 24-48 hours prior to yeast pitch. Typically, I'll then use that time to have my honey bucket wrapped in a bucket warmer for easy pouring and to bring up the entire temp for the yeast.

I mostly make no water brews. But I get a lot of free fruit. My mom has a pear tree, aunt has a peach tree, and a friend has a big apple tree. But I also mostly make wines. Tried a no water cyser, pear mead, peach mead, and blackberry mead. All were great.

I made a no water apple Mead, it run all the way to crystal clear in 49 days. It’s really really good! Started with 1.128 finished 1.010. I like it but I could back sweeten to 1.040.. hmm

I have three 7 gallons of no water orange and grapefruit wine going atm. It took 2 months for them to start really fermenting and took another month and half month for them to stop. It’s super hot mid 17%. I also did a prickly pear mead as well that was a lot faster start to finish. It took 60 lb of the fruit to get 3 gallons of juice

Really Enjoyed your Video , Thanks ! 🐯🤠

I make both a cranberry and tons of apple no water brews both are far better than store bought juice brews. But they require a ton of extra work as such I now only make test batches for new recipes out of the orchard.

I’ve never used a press, heard they are a pain unless you get a good one. Question is what a good press is… My method for no-water meads is: Hard fruit: use an electric juicer, or buy some juice that compliments your fruit well (like apple juice for quince). Cut up or grate the hard fruit, transfer to a pan, add enough juice to barely cover the fruit, heat and time boiling from the second it starts bubbling. Heat for no more than 15 minutes. Cover, allow to cool. Transfer fruit to a brewing bag, add bag and liquid to fermenter with honey/sugar, yeast, nutrient and pectic enzyme to suit the amount of fruit and juice. After 3-5 days (before fermentation is done) remove brewing bag and press out any remaining liquid (I use ly hands). Transfer expressed juice back into fermenter and proceed like any other mead. Soft fruit: allow to macerate defrosted fruit with honey (no yeast yet) for several hours (max 24), the high concentration of sugars will extract a lot of juice via osmosis. Add pectic enzyme suitable for the amount of fruit, macerate for 24 hours (these steps may be combined). Take a gravity reading of the liquid. Adjust with a complimentary juice if needed to the desired gravity. Pitch yeast. Remove fruit after 3 days and press out juice by squeezing brew bag. Transfer expressed juice to fermenter. Allow to ferment out. The addition of pectic enzyme right from the start usually means my meads clear very nicely. I’ve had multiple wine experts taste them, apparently no oxidising, perhaps because I press before fermentation is done? Whatever is left in the brew bag usually is a sorry mess without much liquid left in it. I do use fine lesh brewing bags and I do take my time.

Something that would be helpful for your viewers wishing to try this. I would try to source peaches from a bulk seller; a couple boxes will do (i have a peach farm up the road from my house so this is very doable) Also if you can, source some good Peach Blossom Honey if you want a true peach bomb ;) Process the peaches by slicing/pitting and freezing. I usually do this by gallon ziplock bags. It will require some space in your freezer. As a general rule of thumb, 10lbs of fruit = 1 gallon of water/juice contributed to the must. So a 5 gallon batch would likely need around 50lbs of fruit to be on the safe side. You have a few options. You can mix the honey in with the peaches, skins, flesh and all in a larger fermenter (10-15 gallons) to fit everything in there, or you can juice. I'm unsure how successful a press would be for peaches, since presses are usually for apples and grapes and similar types of fruit. Peach flesh just doesnt work the same way. You could try mashing them in a food processor or blender prior to pressing, you could try steam juicing them, or you can try just coarsely chopping and let the yeast macerate the peaches for you. Any way you do it, it's going to be a lot of work to process all that fruit. I would also dose the fresh peach/honey mixture with some pectic enzyme of some sort. I typically use Llalzyme EX for peaches. This will help break the pectin down releasing more juice and making things clear a lot faster. From there, feed the must and let it ferment, I'd let it stay in primary for at least a month, and stirring it daily; it should get more and more liquid as time rolls on. In the daily stirring, it's more to rouse the yeast in suspension rather than trying to mix anything in. The biggest downside of that is you wont be able to get a very clear and definitive starting gravity. With a refractometer, you can test the juice gravity, and you can get the gravity of the honey, then do some math to figure out an approximate SG....accuracy would be entirely dependent on the accuracy of your volume/weight measurements. Then let it ferment as far down as it will go. After that rack, stabilize, backsweeten, polish, and bottle :)

I made a no water pear. Though I blended up the pears and just put them in like an apple sauce. strained after done fermenting into secondary. (very interesting texture you get from the pulp in the straining bag.) started with a 1.4 gallon ended up getting more like 1.2 gallon at the end.

clarifying wine and mead almost always improves the flavor. Sometimes you need to let it rest for a while after filtering.

Probably the best path forward on a now water brew. Would be to plan a maybe 2 extra litres above intended amount. Let it settle out and then rack off the top. Probably keep the sediment maybe and cook with it?

coming from the beer world, i’ve always wondered why clarity equated professionalism. i always think of opaqueness as being an added layer of texture, which i appreciate. it’s for sure a subjective thing, but the connection has always piqued my interest.

For my fruit ferments I have used pectic enzyme with great results. Helps get more juice from the fruit pulp and they always clear on their own very well.

Hello, and welcome to "a video"... Never change bro

A peach mead sounds stunning! I'm not sure I'll try it without water, but still, I'll be looking at making a peach mead soon, I'm sure.

I recently got a fruit press as a birthday present from my girlfriend. Already have a cider going, I want to try a no water bilberry mead.

Lovely!

Go nowater berry melomel!!

this has been very helpful i was wondering if it was worth it to focus on clearing my mead up

The best and easiest no water brew to try is hands down a Cyser. Apple juice is abundant and cheap, lots of pasteurized options at most grocery stores.

I have 12 pounds of plums diced and pitted in my freezer

I take my fruits to a juicer who have these big juicing machines, take the fruit you want to them and they almost always will juice for you and will save you a lot of effort and headache. I have a juicer across the street from me and once you go no water, you can never go back. It stops being a flavor and starts being actual fruit, very hard to explain but I think you get it after this trial.

I'm on my third no water peach and I think the skins are essential to getting a rounder and fuller peach flavor. The steps I have found to be helpful are • 1) Freezing • 2) Thaw • 3) Add to bucket with Lallzyme EX or EX-V for one week roughly around 34º • 4) Proceed as normal (I prefer QA-23 for this). Filtering is the biggest issue which is probably a whole other video in iteself lol. I have found that bentonite is super helpful in primary to help create a more compact sludge. Once that is done I usually tip the primary vessle upside down and let it drip through a tube with an attached filter into a smaller growler. I eventually will combine both since there always seems to be a ton of stuff that drops out of suspension.

I need to make a no water ... I am scared! Lol

I would say that the biggest choice is if it is something you are drinking at home or a competition brew. Like I would care more about the loss from clearing it if it is something for personal drinking

Just started the vid but got to say hello from Colorado lol.

I’m glad that you have started on no water melomels and gotten success too. Sadly my no water peach 6 gallon batch (35lbs of peaches cut, pitted, pectin enzyme and frozen) ended up fermenting too fast and blew the peach flavor out. Or so I think anyways as it only took 4 days to get to .996 from 1.108. Made a blueberry almost no water mead with 3.5 gallons of blueberries and is rather nice carbonated. I’m looking forward to watching you make more in the future and seeing what to learn from your experiences.

Put some stainless steel washers under the strainer bucket to allow the bottom holes to drain.

Was just in palisade not that long ago, coincidence

Now I really want to make a peach mead, but where I live (Sweden) I won't get to buy peaches until summer. You should try juicing with a heat juicer. Put it on a stove top with some water, put fruit in a chamber above, set the hose in a bucket or container and enjoy. You'll get far more juice with far less work. Upside, it will be already pasteurised and safe to use directly.

yesss fruit mead is a pain in the ass I just made a 5 gallon quince mead and it was an ORDEAL 20 pounds of peeling, mincing, boiling and pressing then wait for the fruit worth to cool down and finally the easy part : adding the honey and pitching the yeast 2 weeks now the fermentation was EXPLOSIVE... i think i lost a whole gallon of how much worth was spited by the fermenter for how aggressive the fermentation was

Good video. The problem with bottles that are not bright and clear is that the particulates tend to fall to the bottom - as you revealed... and that means that when you crack open a bottle you can't really pour the last glass (or even more) and that is a real loss to you. That aside, whenever you make a cyser you don't add a drop of water so there is nothing scary about using only fruit for the liquid. I lie. The one scary thing is the need to use about 15lbs of fruit to express about 1 gallon of juice. That ain't bobkis. and that - I think - is the reason why so many country wines are fruit and so flavor thin. No one would think of making a grape wine with water...

I currently doing my 1st no water mead "Blackberry and Tart Cherry" it just hit secondary I think I used way too much honey it fermented out and it is incredibly sweet, but other the sweetness it is great the flavor bomb is a thing, I used 15lbs of blackberries and 3lbs of Tart cherries, and 10lbs of honey.

the cloudiness is probably pectin, so the enzyme to eat that up, could prevent some of that clouding

Chitosan (pronounced kyte-oh-san) comes from fungi and crustacean shells. It is hypoallergenic and is capable of clotting blood independently of the bloods natural coagulation cascade, which is why it is used as emergency bleedstop bandages.

I have made 2 no water brews and they are bothe very different. But they are aging one was simple one was very and overly complex. the overy complex one have both lavender and juniper in it and black pepper so on the spice front there is sooo much going on its hard to get past it, but I am hoping age mellows them out haha. They say use good ingredients, well if you use the BEST ingredients of a type be preparded to deal with over powering flavor even in the smallest amounts hahaha. I used .1g/gallon of French lavender in a 3 gallon brew and it over powered even the fruit and it was waterless lol. so becareful what you play with my friends.

I've been wanting to make something like this, I'm just afraid I'll screw something up. I feel like I need to have a few more "basic" brews under my belt before I'm confident enough😅

Pectic enzyme does wonders in clearing.

No water mead is challenging; especially with peach. I once did a no water Cyser with fresh apples. To bad I let the cinnamon to longbow it 😅 The idea to compare the cleared vs the natural brew is a great idea. I ask myself what happened if you use an mechanic filter to clear the brew. How does the taste change

Ive done apple juice no water mead and it came out tasting very harsh im letting it mature for a few months gonna back sweeten with more apple juice and maybe a little trickle of water if needs be and add some ginger and lavender it smells very nice but its got that raw burn taste

Glad to hear the brew came out nice and tasty. Did you think about using pectic enzyme, and if not why? Might have helped you get more juice and clarity.

looks good!!=Pwhere can you order all the different honeys. hard to find all the varieties you use.Can't remember where you ordered from=P

I have made a peach mead before and it was amazing. I am looking forward to peach season in Australia. I never heard of a no water mead before. So might make it next. I have been doing a lot of research on how to juice fruits the easiest. I decided to go with a steam juicer as there is a lot of amazing reviews on it. I have one ordered and waiting for it to be delivered. Definitely keen to try this out with it. Maybe look into steam juicers as well. Might make your life easier

I wouldn't clear it at all. Only time I'd clear anything is if it effects it's shelf life

my next cranberrie mead will be no water.

Thats awesome! I want to do a no water peach and plan on buying in bulk from webstaurant. How did you end up choosing 4x4? I've used it for a no water tart cherry with it and it was awesome, but never considered it for a fruit like peach.

I'm wondering if just cold crashing it would help clarify it over time.

pictien haze? sp ?

I’m concerned about those shelf brackets in the back, might want to get some sturdier supported ones, like the ones you have on the other walls.

where do I get one of the wide mouthed jars with the fermenter lid?

What about adding in some peach nectar juice as well as juicing fresh peaches??

كيف نتخلص من الرواسب التي تكون في آخر الزجاجه .

lol you were drinking before this vid? slured words and such.....Im cool with it

Did an apricot melomel for my first batch ever and my god the sediment on that bad boy 😂 clocked out at around 14%abv with a nice flavor and kick but it had a mini sand storm in it even after racking. Used cheesecloth to hold the fruit and to strain the mead while transferring but I feel like it didn’t do a whole lot any pointers?

Will the bottles never clear? I've had meads that I thought would never clear, completely clear out a few months after bottling.

What about using a juicer? Would that help get more juice? Just curious

Do you mind me asking. I've seen others use pectinase. Since you used pressed peaches. Think that would clear it?

How did you know it need the oak chips is a certain reading?

Just curious I was wondering what was in the bag. The skins of the Peaches? I have a place that sells fruit juices ready to use Just add yeast and go, or you could honey for I different flavor

Why do you not buy a juicer (ex Omega MMV702 Mega Mouth), if it is the juice you want??

So for it to be no water, you have to start with just fruit right?

Correct me if I’m wrong. Isn’t that a melomel?

It's been a WHILE. I've as of late taken all of my free time up with watching tech reviews and modding games on my computer. I've come back to brewing for a bit as it is still my main passion its just I need to upgrade the tech stuff in my life to make the brewing side of my life more easy to manage, new phone, new laptop, new desktop, new TV etc etc etc, but it's like 5-6 weeks till Christmas and I've still not brewed my Christmas beer, it's going to be a Belgian wit style, but I could honestly care less about that I'll just put IPAs out for folks to try, not that they'll like em, but I'm thinking of making a cherry mead, any suggestions, do's and dont's when it comes to cherry meads? I've always wanted to brew one and never did. CHEERS 🥃🥂🍻🍺🍹🍸🍷🍾

How long should I wait after stabilizing to add sugars?

Whenever I try to bottle my meads, my bottling wand breaks (the last two times I tried to bottle, the spring in the bottling wand forced the little stopper out as if somehow over-pressurized). What am I doing wrong? And how do I fix this? Am I simply pressing too hard on the bottling wand? Or am I possibly pushing too firmly on the racking cane (when trying to send the liquid into the bottling wand so that it can be released into the bottle)?

Next time try white tea instead of oak

Could we have an update pretty please!!!

I have a question. About a week ago I decided that I would try the fruit juice into wine trick. So I bought a bottle of Ocean spray Cran mango juice I used about 1/3 of a package of lalvin 1118 yeast and about half a handful of raisins. I then put a balloon over the top and poked a few holes in it for the gases to escape. My problem is that it appears that the yeast is either not working or that I may have poked too many holes? Do you have any tips for me to get this to ferment properly?

Let’s face it, it’s really hard to buck up anything made with peaches.

Sounds like a lot of work.

what is the reasoning behind not adding water? water doesnt add flavor, its just a filler so that you can make more liquid.

Stone fruit meads are often harder to clear. Add orange juice next time and see if it taste like fuzzy navel. I can't find a fuzzy navel wine recipe anywhere.

Recipe says 1 pound honey but you say 2 pounds honey …. which is it please and thank you?

Good Video, but i as a total rookie and veeeery intrigued by your no water peach, would've appreciate more if you went into the process of making it a bit more instead of 6 mins taste testing and analysing the clarity. But thanks anyway for all your efforts and transparency.

aging on too much sediment can ruin a wine, mead or beer.

Peaches have pectin, without pectic enzyme it wont get all that clear.

Could this be done with 100% organic peach juice to save time of mashing the peachers? It seems like that would work... I make my apple cinnamon that way, 100% apple juice in place of water and it tastes delicious. Haven't tried peach yet, but will definitely be trying soon.

Have you tried making mead with (Glögg) flavor?