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PEACH MEAD FRUIT BOMB: How to make a flavorful peach honey wine | How to make mead!
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- Опубліковано 19 сер 2024
- Peach country fruit wine is amazing. Peach mead should be even better! For this peach mead we went all in with 30 pounds of peaches and ten pounds of honey - then backsweetened it with another pound of orange blossom honey. It's already tasting amazing as it goes into bulk aging. This homebrewing video takes you from start to finish through the process of making peach mead at home. The second part will focus on bottling and tasting. It should be ready to drink by summertime.
Ever made a peach wine, peach beer, or peach mead? Let us know how it turned out in the comments. 👇
Website: dointhemost.org
Insta: / dointhemostok
#mead #howtomakemead #homebrewing #peachmead #melomel
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Great video, much appreciated. Thanks for showing the peeling/pitting technique.
nameller Still a lot of work, but we think it was worth it! Thanks for watching.
Threw me off super hard when you said Porter Peaches. I’ve grown up in Oklahoma all my life and never expected to see someone else online mention that place.
Thanks for sharing this info. I find peaches in primary leave a really weird taste when fermented, so I usually do them in secondary after stabilization.
Perfect I was thinking about making peach Mead with porter peaches came across this video!!! I love thier peaches figured it would make a good drink
Lol I'm just up the road from Porter and plan to do exactly what you did
I miss those mugs from when I was a kid
I'm curious about what you did with the peach skins. You can make an awesome jelly with them. Also, if you want a "redder" natural color to your wine, puree them and add them to your must
Love the videos and cant wait to try some of your recipes! Im new to this and just starting out with a traditional. How many times did you put the peach mead into a new container to let it age and clear? After fermentation, then 2 more times? Also what is the purpose of moving it to a bottling bucket vs just racking it into the bottles?
That looks like the exact garfield mug I had back in the late 80s.
How can I change recipe for a 1 gallon batch
So this maybe a silly question. How do you know when to start secondary fermentation?
Safest way, but a bit of patience required: take a gravity reading, wait a week, take another gravity reading. If the number is the same then you're good.
Did you mean when to move it into a secondary Carboy?
I don’t think you want to restart fermentation.
Porter peaches are by far the best peaches in the world
Man I'm hella late on this video but Portwr Peach Mead could be shortened to PPM (parts per million) which comes all back around to millions of peaches. I'm sure there's some clever way to name this in this way
Love the video. I'm wondering how long you had to 'punch the cap' for? Does it eventually just dissolve away or did you have to punch until you did a racking? I'm starting a test 1 gallon batch with some fresh Georgia Peaches. First time using whole fruit.
You have to punch all the way through. Sometimes once fermentation is done, it’ll sink down below the surface - when the CO2 stops pushing it up.
Do you worry about oxidation leaving that much headspace in your carboy?
Did you ever make a tasting video of this later on down the line?
Wanting to try this for the first time was wondering what the shopping list would be so I have an idea of what I should be looking for
Lots of peaches and good honey! Super simple!
Haha that's what i was hoping 😂
What ratios would you use for a 1 gallon batch?
What is your nutrient schedule
What was the final ABV on this? Not sure I agree with some of the steps. Why use a paper towel and not an airlock? The second dose of nutrient is likely why your gravity bottomed out. I don’t think it was necessary. I’m considering a Peach Mead but using 15 lbs of honey, adding the peaches to the secondary instead, and EC118 yeast. I stopped using D47, it kept giving our Mead a harsh flavor. I’ve heard peach is a tough flavor to achieve, like pumpkin.
I just made a peach mead much more simple than this but it started getting very cloudy after a couple of days. any tips?
That amount of Honey is going to make a dry Super Mead...
I'm going to try this with 20# of Honey.
I though pectic enzyme was supposed to go in 12 hours after the kmeta?
how much potassium sorbate and Metabisulfite had you use for 5galons?
I think we use 1/4 tsp of potassium metabisulfite for a 5 gallon batch. We don’t use potassium Sorbate. Potassium Metabisulfite is a preservative, it will also stabilize. We’ve backsweetened after adding it and have never had any issues with renewed fermentation.
noob question : what is the purpose of freezing and then thawing of the peach ?
would it be difference if i put in the peach as my secondary fermentation?
To destroy the cell structure and release the juice. Peaches in secondary would work fine!
Do you ever 'top up' the mead in the carboy for aging? I've heard to do this to limit the amount of oxygen. If so, have you used another mead or water?
I used Blueberry wine for a BB mead.
It was amazing.
what if i use canned peaches?
Where did you get the stainless racking cane?
Amazon :) amzn.to/3kbqTzk
What yeast nutrient did you use?
Steve Cornick Goferm for rehydration and Fermaid-O delivered in two doses. I modified the typical nutrient schedule a bit because of the volume of peaches adding lots of nutrition themselves.
What was your original gravity?
So much of the fermentable sugars were tied up in the peach pulp, it wouldn't have made sense to even take one. A mead calculator would put the estimate at 1.091 though, or 12.09%ABV fermented dry.
@@DointheMost ty
Why are you showing so many different ingredients that's not mentioned earlier in the later video? 🤷🏻♂️
This guy sounds like the dude from "you suck at cooking"
You sound like "you suck at cooking" like...almost the same