Making Peach Mead - Part 3

Today we are re-racking our peach mead that we started 3 months ago in August of 2023.
Making Peach Mead - Part 1
• Making Peach Mead - Pa...
Making Peach Mead - Part 2
• Making Peach Mead - Pa...
Making Peach Mead - Part 3
• Making Peach Mead - Pa...
#homebrew #honey #meadery #peaches #cinnamon

[@diggarswedediggarswede4868]

I would definitely invest in a temp control heat pad for when you are fermenting not aging. Your yeast goes inactive if it gets too cold and dies if it’s too hot (inactive at 120 dies 140). When fermenting I’ve used reptile heating pads or placed next to the heater vent but since it’s in the studio that’s not an option. It’ll help you later with getting that consistent brew since every time you change something it will change your outcome.

[@diggarswedediggarswede4868]

Ps I love that you guys are doing this I’ve been wanting to get bees and make mead for a long time.

[@MySliceOfHeavenoutdoors]

Another way to get it sweeter instead of keep adding more and more honey is to find a yeast with lower alcohol tolerance. Say if you want a 10% abv, find a yeast with a 10% abv tolerance and add enough honey for say 12% or 13% abv, then you don't have to backsweeten. But this is also not guaranteed. As yeast may go slightly above its alcohol tolerance.
The reason people tend to ferment their mead dry to 1.000 or lower is because it is more controlled and can backsweeten to get more consistent results.
Sounds like it is coming along nicely.

[@dorseydorsey7129]

From what I’ve been hearing and learning is yeast can’t read and they don’t know they only should make alcohol to what the the package says so I’m just using enough honey needed then I’ll back sweeten to taste for now on.

[@thebeesmeads]

lol

[@patrickcorbett8361]

So...what % alcohol did the Peach batch come in at ?

[@thebeesmeads]

16%