Peaches and Cream // Start to Tasting!
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- Опубліковано 12 вер 2024
- This mead is a banger! Be sure to have the RIPEST most DELISH peaches you can find and use A LOT of them!
Recipe:
5lb peaches in primary - I used whole fresh peaches (minus the pits)
2lb orange blossom honey
I took 1/8 tsp of pectic enzyme and allowed the fruit to hang out with that for at least an hour before adding the honey (don't know if that's necessary tbh). Adding both the pectic enzyme and the honey to the fruit overnight helps pull sugars and flavor from the fruit, and allows it to break down a bit.
Used 71 B yeast with GoFerm and Opti-White (Optional)
Added 12 cups water.
SG: 1.060
After fermentation completes, rack & stabilize!
G: 1.00
Added another 2 lbs of peaches (this time frozen/thawed)
Removed bag of peaches 2 weeks later.
Added:
1/8 tsp wine tannin
1/8 tsp lactic acid
3/4 tsp lactose
meadow foam & clover honey to G: 1.032
This is where my mead re-fermented... so, assuming you stabilized correctly, all you'll need to do is allow the mead to clear and then bottle!
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I have adored watching your progression as a professional brewer
You have become so much more confident in your descriptions of your creations, and from what I can gather you have improved your already inherently talented artisanal skills
Awww thanks Chloe! I really appreciate that compliment!
Meadowfoam honey sounds awesome, basically vanilla and marshmallow flavor honey. Probably could make a tasty Smores braggot with it. Using grains like einkorn malt which has a mild vanilla flavor, malted oat for the velvety creamy texture, American honey malt, malted barley, Munich malt, victory malt, dark malted barley and rye for the gram cracker/ chocolate tastes. Magnum hops and Imperial Ale darkness yeast A10 seem like a good choice. Maybe even adding marshmallow root in secondary fermentation or use to back sweeten, but I would make a teawith it by itself first and figure out if you like the taste.
Uuuuh I want this?! Sounds so good!
Love your reaction when you made something good 😊
Thank you! Heehee
Ever thought about making a vanilla tincture? That way you’ll always have some vanilla on hand! Great video!
I have some! Or, Vanilla extract anyway. Same thing? I feel like a vanilla bean just gives so much more flavor 🤷🏼♀️
Now I definitely need to make a peach mead! I can’t get meadowfoam honey, but will definitely find something suitable. Maybe fermenting on acacia or wildflower and back sweetening with almond honey will do the trick.
Sadness!!! I think another sweet, flavorful honey would work!
God this sounds amazing. Those peaches looked top notch as well. If only I could find meadowfoam around here!
Yes, I got so lucky with these peaches! They really were top notch, and I did NOT skimp! Meadowfoam can be hard to find, which is so sad haha, it's so lovely!
I just tried a Peach and separated it after fermentation. One on oak and one on ginger. Both were OK but not super peachy...I used puree. I backsweetened with peach syrup and that helped a lot!
Which version was your favorite, oak or ginger? It is honestly a pain trying to get that true peachy flavor!
@@FaewoodMead Definitely the ginger!
Really Enjoyed Your Video , Thanks ! 🐯🤠
Thanks Tiger Pat!
Just getting started in mead making and yours is one of my "go to" channels for fuelling my interest. I've done a fair bit of distilling in the past but mead/wine is a totally different world. Looking forward to trying some of these recipes, or variations of. My first 2 batches are fermenting away, one is just a plain honey, water, yeast, the other is honey with chopped Nashi Pears and Elderberries in the primary fermentation and I'll throw some more pears on for the secondary, not sure if I'll add more Elderberries though. Keep up the good work with the videos, can't wait for the next one.
Omg amazing, thank you so much Rowdy! I'm so curious how the pears and elderberries will go together, I hope everything is going well, thanks for your support!
@@FaewoodMead both batches have been racked, stabilised and back sweetened, I'm not a fan of dry drinks at all. The basic honey batch is already turning out awesome, the pear and elderberry may need a little time, the ABV was up there a bit, around 15%, but we will see, there is definitely a tasting session in the near future.
After doing my Peach mead I learned that more is good lol, if you want more complex peach flavor use more than one peach type it really does help. also use 1/3-2x more of them than you think you need. split the batch in half and freeze them all. thaw and leave in the fridge with 1-3 tbsp of pectic for a few days. and then add to must. in a bag totally helps here. I could have added 10-20 more pounds of peaches to get that fruitbomb effect but I got an amazing flavor from the 19-20 I did use. blanc tannins help as well. you can also use a Kveik yeast that leaves its own stone fruit esters behind as kind of a 1-2 punch. lol I should send some to mead stampede but I want to drink it all myself haha, but maybe...
That is SO TRUE! BC from Doin the Most made a no-water peach that was soooo good! I haven't used Kevin yet, I really need to. Thank you for your peachy tips, would be awesome to try it, but I totally understand if it disappears before MS!
Have you ever tried to pasturize your meads instead of stabilizers? I'm not against using stabilizer let's just get that said. Once properly pasturized there is no chance of re fermentation. I started to pasturize instead and have greater success. Just a suggestion, love you channel!
I’ve pasteurized once after bottling I think? I don’t know if I have a put large enough for my gallon carboys, but maybe!
@@FaewoodMead I find it nice as it also allows more to drop out of suspension and helps to clarify also.
the gasp that left me when you said it refermented 😢
RIGHT?!?!? I'm still low-key mad lol.
Floral Banana -Marshmallow aftertaste is interesting dispcetion yet strange at same time XD
Peaches and Cream sounds nice though! You not alone finding hard getting a real fruit that was uncommon in supermarket
I heard Vanilla has real creamer tasting than honey you used.
Haha, the flavors all work together very well!!! Vanilla does add a lot of creaminess, the honey has a creamy flavor just because of the marshmallow/vanilla taste.
@@FaewoodMead Sure does! XD
You should try Marshmallow plant AKA original recipe for Marshmallows before it change to sugar and vanilla.
I should get hat honey you used for my cyder.
I like the recipe. I am relatively new to home wine/mead making. When I see a new ingredient that's in a recipe, I like to ask. Can I ask why you added lactic acid and lactose?
I added them for the creaminess! Lactic acid is softening, and lactose gives a creamy mouthfeel. Vanilla is also a great option, but you do pull vanilla flavor as well.
@@FaewoodMead Great, good to know. I just started this hobby about 2 months ago and I cannot believe how many people enjoy this hobby. The information is incredible and the recipes and options are ..... E N D L E S S !!!! Thanks, consider me now a subscriber!!
@@dhudach It's a really fun hobby to get into, and the community is great! Thank you for your support!
Hi, thank you for your effort. i wonder the peptic enzyme is it necessary? cause in our country we don't have access to peptic enzyme or other chemicals is there any alternative?
Pectin enzyme is not necessary, it’s just used to help further break down the fruit so the yeast can pull more flavor. Just freeze and thinly cut/mash the fruit.
@@FaewoodMead thank you so much i waching your videos from iran 🙌🌹
@@mohammadafshar3993 OMG amazing!
@@FaewoodMead 🌹🌹💕🙌
I feel the pain of accidentally having it referment when it was soo good on initial backsweetening. My mistake was i didnt wait long enough for the stabilizers to do its thing 😭
Oh noooo sad!