Це відео не доступне.
Перепрошуємо.
How to Make a Simple Canned Peach Mead!
Вставка
- Опубліковано 19 сер 2024
- Today we're making a super simple peach mead using canned peaches! I am super excited to share this recipe with you and I think you will really enjoy trying it yourself. You can even change fruit if you want! Here's the recipe below and thanks for watching!
Canned Peach Mead Recipe:
3 Pounds of Canned Peach
1.5 Pounds of Tupelo Honey (Can be supplemented out for another kind)
3 Pounds of Clover Honey (Can be supplemented out for another kind)
Water Up to 2 Gallons
5 Grams of Premiere Classique Yeast
6 grams of Fermaid O
Stabilized with Potassium Sorbate & Metabisulfite
1 lb of Orange Blossom Honey to Backsweetness
1/2 tsp of Vanilla Extract
Original Gravity: 1.100
Join this channel to get access to perks:
/ @manmademead
Check it out on my Amazon store of my website!
www.ManMadeMead.com
Purchase equipment through this HomeBrew Ohio Affiliate link to support the channel: lddy.no/v6mc
Want to support the channel?
Check out the Patreon! www.Patreon.com/ManMadeMead
Discord Link: discord.io/ManM...
www.Facebook.com/ManMadeMeadery
What a coincidence. I JUST got peaches from the farmers market. My wife's been hounding me to make a peach mead.
I was just having the same "should I try to clear this? does it matter?" crisis on a wine so I appreciate you working through it!
best outro yet lol
I started a 5 gallon canned peach and frozen mango mead about 4 days ago! With 15 lb of local mesquite honey from West Texas.
I was a little worried by the title and thumbnail of this video. I would have thought that the preservatives in the canned peaches would have caused a stuck fermentation.
Glad it turned out all right.
It was great!
Very cool. Honestly, it kinda looks even better this way bright yellow, as opposed to the generic white wine look.
And with the flavor there...👌
Tremendously enjoyed this video!
I’ve always wanted to make a peach mead but peach flavour is notoriously difficult to retain, from what I read and saw online. This seems like a solution. Warm, wintry peach mead… sounds delicious. So… this one goes on my to-brew list! Thank you!
I’ve fermented the last 6 years for home use and gifting for friends, from all my various wines they try always on top comes my fresh peace wine
peace is always a good choice.
I discovered that a bourbon I like is aged in peaches,that gave me an idea for peach wine/mead. Adding flaked corn to the fermentation. I think it'll thicken the body.
Aged in dried or fresh peaches? Either way this is more like a Korean Fruit Wine. They take rice wine and put in whole fruit. Novel idea isn’t it?… basically is alcohol extraction for flavor. Like how you would make vanilla extract only the proof used differs.
I will try this with home canned pears and peaches.
Thanks for making this recipe as accessible as possible!
Bunch of peach flavored stuff in stores this summer, including peach jolly rancher... Think it should be added to the lineup ;-)
Thanks for the video.
I've been planning a peach mead for a little while so this is quite on topic
I love it! Great affordable entry level base that will be easy to jazz up for summer or holiday flavors. I’ve done multiple successful canned plum country wines. It’s what’s in my glass tonight!
Peach takes a bit to clear whether pectic enzyme is used or not. Which to me is fine as the melding of flavor also takes time right in 9 months. 6 months is my minimum age time from final rack to drink.
13:30 "Dark warm......fruity pee" i chuckled pretty hard at this
I am reinventing the wheel here but I found out that fermenting at lower temperature dramatically shorten the aging process. It takes at least one more week to ferment but it is not hot out of the primary. When the yeast allows it, I go for that now.
Your idea of simple is much different than mine.
Good content dude. I can see a small series arc for this! Keep on trucking!
I could definitely do a bunch with this concept!
Awesome video and I love how you focused on accessibility! I am making a peach mead for a wedding and using these canned peaches in a low water mead then racking on to some peaches with the skins, mango, and apricot juice for extra nuance.
Keep up the good work!! I like all the videos. I learned so muchhh from you💪💪👍🏼👍🏼
Really liked your Video , at the moment I don't have time for Canned Fruit 🍑🍓 , I have 5 Different Brews going now . From things in season , from out of the Yard . But , a Durn good Idea for later in the Year . When things Play Out , from the Garden .🐯🤠
Alright my man I'm digging the editing flex keep up the good work.
I appreciate it!
Awesome video! Literally having the same problem with my dragonfruit mead with the clarity. Not the end of the world but like you said, it would look more appealing 😁
Very interesting! And I like your moves!
I've been practicing!
@@ManMadeMead It shows!
Interesting recipe. I wonder why you chose to use the Tupelo as one of the vehicles to carry the peach flavor and so use orange blossom to back sweeten? Orange blossom is a lovely flavored honey but Tupelo is unique and has a wonderful flavor that can hold the spotlight in a mead. I would think that had you reversed the selection and used the OB with the clover and back sweetened with the Tupelo your excellent mead would have turned out even better - The Tupelo flavor would have added far more complexity when used to sweeten rather than as ONE of the fermentables. Or is that not your experience with varietals like Tupelo?
I enjoy the candy like tastes I get from Tupelo - but I didn't want it to be too prominent. Allowing that honey to be fermented meant I got a little bit of that interesting character without it being overwhelming!
Maybe I’m weird, but I would actually choose the cloudy one because it looks thicker, richer, darker, more flavorful, etc. Might not actually be the case but that’s what my eyes would tell me.
Seriously ima make this
You should!
oddly enough, if your walmart has a garden section, they'll have wood chips for smoking. All you'd want to do is either char or wrap in foil then put it in the oven at 350 for an hour to toast em.
Interesting this popped up just now.. I canned 24 pounds of Georgia peaches last weekend haha!
love your advice,, Thanks so much... u are very helpful,,,, question,, ever tried to make a coconut mead? might be very nice Bill
loved the video man!
im starting out homebrewing, can i sanitize with star san and tap water and drip dry or do i use spring water for sanitizing?
I use tap water when sanitizing!
@@ManMadeMead thank you :D
Could you add orange peel and/or concentrated OJ and make it into a Fuzzy Navel Mead?
That sounds awesome!
I believe so!
How long should you leave it in secondary I just made a peach wine the 2nd pulled the peaches after my gravity hit .990 racked to secondly the 10th didn't like the color it looked like pee so I added a couple ounces of blueberry mostly for color but so far so good it's tastes like peaches and on the back end you get a hint of blueberry and it has a light blueish purple color
I'd leave it in secondary for like 2 weeks.
Hi I made this and it ended dry with a hint of peach I really want to bring out the peach flavor on this what should I use to backsweeten to get the peach to come out?I really want the peach flavor
I would back sweeten with more honey or possibly even some peach juice if you can get some!
Hey MMM the timing on this couldnt have been better as I’ve been making and thinking of making lots of things. One of those things is using this macadamia blossom honey I got from Hawaii. I’ve been considering a few things but I think I’m landing on a pear mead with it. As you said there are lots of different options for ways to get pear in there, I wanted to know what you think would yield the highest quality results as I want this mead to be high quality and special. I know vinters has a good pear wine base but I didn’t want to use that in something I’m looking so highly upon as certain wine makers think the ingredients in vinters arent the best. I want the best! Haha, so I just wondered what do you think could be the best? Sorry this was so long thanks man!
So I'm actually a fan of those wine bases! I've used them quite a bit for things and had great results. I would say use part of your honey for a traditional and part of it with that pear wine base! I think you could make something really great there!
@@ManMadeMead I was thinking about doing traditional with half and pear with the other as you said I just only have 10 pounds of the honey which is either 2 gallons or two 1 gallons, so I still haven’t decided that yet haha. Anyways I did want to ask if you had anything other than vinters? I know you like vinters and I’m not ashamed to use it I have some blackberry vinters going right now it’s great, I just am trying to treat this honey and this brew with the upmost respect, that’s why I just wanted your take on if you knew anything other than vinters haha, your insight and replies are always appreciated thanks man made!
Could I use a coffee filter when racking into the next jug
Maybe… it’ll be a little more difficult to use than you think though!
Argghhh so I just added my nutrients a day late. I'm so stupid I swirl it with my thumb over the plug and feel the pressure building. Knowing I need to release the pressure I release my thumb only for it to shoot out like a hose. Quickly unscrewed the cap to stop the water hose effect but the damage is already done. My kitchen is covered. Walls, counter, floors, pantry door, cupboard omg. Hard lesson learned my friend
Oh no!! You definitely won't do that again haha
Lol glad I've got all tile floor and it didn't hit the ceiling. One of those moments I wish I got on film
Do you ever use brewers bags?
I laughed way too hard at the hydrometer breaking
So do you add both k sorbate and k meta together to backsweeten or just one ?
Both! They work in conjunction to stabilize a mead!
Have you ever considered 'vanilla powder'? I have used it for situations where beans and extracts can't work - dry rub is one example.
I haven't tried it before but it sounds interesting!
What happened to that orange blossom mead from 2 years ago?
Unfortunately I didn’t finish that video. I oaked it and backsweetened it. It turned out pretty great - I just didn’t finish the video!
what is the orange colored gallon on the pink shelf?
Just a traditional mead but the light behind it made it look pink!
I am just getting into making mead, made my first batch today and planning on making a peach batch for a friends birthday. I’m thinking of using the peach syrup that is in the can to backsweeten instead of honey, do you think this is a good idea or not??
You can definitely do that! I'm curious to hear your results if you do that!
whoa i did not see this on discord, oops :P
Do you have a link to your label making machine.
It's not a machine! I make the labels in adobe illustrator and have them printed on glossy sticker paper at my local print shop. Then I have cut and apply them myself!
@@ManMadeMead ok thanks
I’m making a peach mead. It’s been done fermenting for a couple weeks now. However, the taste is just…flat. Any recommendations? Will vanilla help, or are there other things I can do to bring out a more interesting and palatable flavor?
I’d recommend some peach juice and maybe vanilla. Definitely backsweetening it!
@@ManMadeMeadDo the peach juice and secondary fermentation or you saying back sweeting with the juice and vanilla?
🦝
Haze doesn't bother me.
A little bit anoying for about 98% of the world to translate into real measurements (metric system). But otherwise interesting
MURICA! You can keep your metric lol
I am sorry to have to say that vanilla from Mexico is imitation as well.
Hopefully you didn't buy 5000 bottles while on a cruise like I did. 🥲