Meeker's Peach Prototype (2021_PCH_01)

Mead Recipe

Submitted By: MeekersMead (Shared)
Members can download and share recipes

Brewer: Brendan Meeker
Batch Size: 6.50 gal	Style: Melomel (M2E)
Boil Size: 6.76 gal	Style Guide: BJCP 2015
Color: Red1	Equipment: Mead - Standard 6.5 Gal
Bitterness: 0.0 IBUs	Boil Time: 60 min
Est OG: 1.100 (23.7° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 0.995 SG (-1.3° P)	Fermentation: Mead, Three Stage, Standard
ABV: 14.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.00 gal	Mild	Water	1
15 lbs	Peach [Primary] (18.0 SRM)	Fruit	2
15 lbs	Honey - Clover [Primary] (4.0 SRM)	Honey	3
1.0 pkgs	Premier Classique Yeast (Fermentis #)	Yeast	4
6.90 g	GoFerm Protect (Primary 0 min)	Misc	5
0.50 tsp	Diammonium Phosphate (DAP) (Primary 0 min)	Misc	6
6.00 g	Fermaid K (Primary 7 days)	Misc	7

Taste Notes

One note about the peaches in primary. 15lb of peaches flavor was gobbled up by the yeast! As I am finding out... flavor in secondary The mead was very cloudy, and did not settle for some time. It was very high alcohol content, which I think was too much for the lack of peach flavor. The best thing to do with this batch was to mix with some peach juice, or peach tea.

Notes

19MAY2021: CHOPPED 15LB PEACHES, PASTEURIZED 15MIN @ 150F, LEFT IN POT TO COOL OVERNIGHT. 20MAY2021:ADDED 4GAL OF WATER TO PEACHES, SLIGHTLY HEATED TO MIX WITH THE 15LB OF HONEY. PITCHED STARTER INTO BUCKET, MIXING NUTRIENTS TO FRONT LOAD AND ADDING O2 WITH STONE FOR APPROX 20MIN. O2 IN THE EVENING FOR 15MIN 21MAY2021: THE TOP POPPED ON THE BATCH, THE PEACHES CLOGGED UP THE AIRWAY, SO I TRANSFERED 1G TO A SMALL GLASS CARBOY TO MAKE SOME ROOM. 22MAY2021: DEGASSED BUCKET BATCH WITH NEW DEGASSING WAND(NO SPILL OVER!! YEYEYYYYYYY) DID NOT DEGASS THE SMALL BATCH, MIGHT SHAKE IT LATER TO GET SOME OUT. 26MAY2021: TRANSFERRING TO POST FERMENTATION 5GAL CARBOY, GRAVITY AT ~1.018-1.020 SULFITE, SORBATE, BENTONITE ADDITIONS.

BeerSmith™ Recipes and Web Editor