Peach Mead


Peeled, @ pitted fruit.  Froze Peaches over night, and put in the refrigerator in the morning.  Blended at night.  Added 2 gallons of water, 4 campden tables, and 2 tablespoons of pectic enzyme, and let sit over night.

Yielded roughly 3 gallons of peachy water. at 1.030 gravity liquid.  After that I was too lazy to work on the beer again the next day, so I dropped 4 more campden tablets to keep it sterile.  I believe this was a mistake.

The next day I boiled ~2 gallons of water with 1 quart of honey, and added that to the peach liquid bringing the OG up to around 1.035.

Began fermentation with white wine yeast.  Final gravity around 1.001, yielding ~4.5% alcohol.  There was a bit of a smell that accompanied the wine, though it tasted ok.  At 3 months it was incredibly acidic.  I suspect that both the smell and the acidity is related to the campden tablets.  At about 6 months, the acidity had cut out and it was quite pleasant.  Around 1 year there started to be some white stuff suspended in the liquid.

August 3, 2011 • Posted in: Brewing

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