This is a basic Peach melomel recipe that comes out dry in the end. Easy to make, and easy to drink, this one may be getting a back-sweeten to punch up the floral notes and sweetness and balance the peach out.
Okay, this is the recipe that I was looking for. I've only watched four of your videos so far but I do not see you doing any primary fermentation in another container when using fruit. Admittedly these are almost 2 years old and I'm still working through your library. Would you recommend it? Thanks for sharing and looking forward to watching more of your videos.
This one was a little over two weeks. Then in secondary I let it clear. I would suggest a sweet to semi sweet level. This went dry and didn't taste that great.
Northern Brewer Company sells the little big mouth bubbler. This recipe was a dud, didn't like the end. I think Texas Longhouse Meadery, Doing the most or Man Made Mead have great videos on it. What I would do differently is backsweeten it to a sweet or semi sweet level and double the peaches.
Had some spillage, but overall the fermentation went well. It went dry, with the peach taste present, but would definitely benefit with more peach and a sweeter finish. Texas longhouse mead talked with me about it and suggested the same to get a juicy peach taste to it.
@@thebrewtank7665 Thanks for the reply. I’ve found that fruit in secondary retains a lot more of the flavor. To bring out the peach try adding some apricots. I’ll do a 80% peach 20% apricots. Cheers!
@@thebrewtank7665 - I know this was months ago but here’s the advice I got for maximum peach flavour: 1. Use the ripest peaches you can find. That means if you were to eat one the juice would run down your chin, the stone comes out easily and if you wanted to peel it, you’d be able to get most of the skin off without blanching. 2. Never remove the skins prior to fermentation as a lot of the peach flavour is in the skins. 3. Freeze, defrost AND use pectic enzyme 4. Add peach in secondary as well. 5. Finish the mead slightly sweet to sweet. Looks like you already used ripe fruit and kept the skins on. Most videos out there show people using peaches without their skins. Yay!
@@ShootinItStr8 - Great question! It’s perfectly okay to drop peaches in only in secondary. The result is different, as fermenting fruit has a different flavour from steeping fruit. Often, ‘secondary’ is when fermentation is done. It doesn’t necessarily kick back up again. Some home brewers will make a mead using only honey, water, yeast nutrient and yeast. Then they’ll stabilise this mead and only then will they add flavour. The fruit won’t ferment as the mead has been stabilised. The fruit will release juice and flavours into the alcoholic beverage they created. This is similar to making beverages such as sloe gin. Fermented fruit has more of a ‘cooked’ flavour (for lack of a better word). Fruit added in secondary will add more of a ‘fresh’ or ‘raw’ flavour. Some home brewers want both. So they add fruit in primary, remove this after a while, then rack their brew off the lees (yeast cake) and add more fruit in during secondary. It all depends. There is no right or wrong. I’ll often choose depending on availability, the size of my fermenter, my mood, my budget… Example: not so long ago I made a banana mead. It fermented like crazy, left a lot of sediment at the bottom of my fermenter. When I racked this mead all my other fermentation vessels were in use, so I had to rack into a pitcher, clean out the one I had, then transfer back. I also tasted the brew and felt it could use more banana. I had plenty in my fruit bowl so I popped in a brewing bag filled with peeled and sliced bananas. Head space gone, more flavour going in. The original recipe didn’t include this step. Another example: I’d made a traditional and got an invitation to a party. Turns out the person inviting me is absolutely obsessed with raspberries, but my raspberry mead was in no way finished. So I dumped a healthy amount of frozen and thawed raspberries into the traditional mead. Left it to steep for a week. Raspberry mead. Cold crashed it to clear it and thank goodness it worked. I was able to surprise the party girl with some raspberry mead whilst my original batch was still working, looking as murky as can be. Example three: I spied blueberries on offer at the supermarket. I’d just gotten my hands on some good quality honey at a sweet, sweet price. Figured both would do nicely together. Mixed up a batch of mead with virtually no recipe. Blueberries, nutrient, pectic enzyme, honey, water. Just kept adding honey to the mixture until I knew the ABV would be around 12%. Last minute I added a great big handful of chopped raisins for body because I hadn’t bought a whole lot of blueberries. Left that brew to run for a week and removed the berries & raisins (they were in a brewing bag). Let fermentation run its full course. Left it to clear. Racked, back sweetened, stabilised and let it sit some more to completely clear. Tasted it, added some vanilla and bottled it. Decided I need to make it more often. Some times it can make sense to add at least part, if not all the fruit in primary. One example of such a situation is colour extraction. Some fruits carry their pigment in the skins and not the flesh. Fermentation helps to extract more colour (so does pectic enzyme). Some times, it makes sense to inly add it in secondary, when you don’t have a large fermentation vessel and want maximum yield or maximum versatility. Let’s say you want three flavours but only have one fermentation vessel. But you do have several large jars that are of sufficient size to steep fruit in 1/3rd of your mead. Well, have at it, make a traditional and go play with fruit… I hope this is not confusing, because I didn’t really give you a definitive answer. Thing is, there isn’t really one. As long as you work cleanly (sanitise, sanitise, sanitise), don’t oxidise your mead or wine once fermentation is well under way or done, the world of flavours and possibilities is your oyster. When adding fruit in secondary I would make sure it is cut up finely. I wouldn’t blend it because you might end up with a very murky end result or so much sediment you don’t get a lot of mead. Increasing surface area helps with flavour extra (so does freezing and thawing). Also: remember your alcohol percentage might end being a bit lower because the peaches will release juice into the mead but that juice will not necessarily ferment. I’d make sure to swirl that fermenter every day once or twice to get all the fruit nice and wet, this will help you to avoid the formation of mold. And give it time. Steeping does take time. Leave those peaches in for at least two weeks, preferably more. Good luck!
Needed to be in the sweet range and possibly double the peaches. This was an early one and I planned on making an end of the year taste test, but I had to get rid of all the mead I made because of the poor decisions of a roommate.
Needed to be in the sweet range and possibly double the peaches. This was an early one and I planned on making an end of the year taste test, but I had to get rid of all the mead I made because of the poor decisions of a roommate.
@@thebrewtank7665tragic about the roommate. Did it get too hot? Or get opened and over oxygenated/moldy? If not was it dry due to the honey to water ratio?
