Ingredients

• 3/4 gallon water
• 32oz Joewood Honey
• 16oz Fine Pureed Peach (pits and skins removed)
• 1tsp Acid Blend
• 1tsp Yeast Nutrient
• 1tsp Pectic Enzyme
• 2 grams Cote de Blanc Yeast
• 3-4 Campden Tabs, crushed

Instructions

1. Combine honey with 1/3 gallon water. Heat to 180F for 10 minutes. Stir occasionally and skim protein from surface. DO NOT BOIL.
2. Reduce heat to 70F and add 1/3 gallon cool water.
3. Add Acid blend, yeast nutrient, pectic enzyme, grape tannin, and campden. Stir well until evenly mixed.
4. Pour peach puree into mixture and stir until evenly mixed.
5. Add the must to a sanitized 1 gallon carboy. Top with cool water until full and add yeast. Mix slightly, one or two stirs will do it. Cap and airlock.
6. Take an initial SG reading. It should be around 1.190 depending on the type of honey that you use.
7. Primary fermentation will last for 21 days. Leave undisturbed in a dark place between 70F and 80F.
8. Carefully rack off the mead, leaving the sediment behind. Clean the carboy and add a single crushed campden tablet. Transfer back to carboy. TAKE CARE NOT TO OXIDIZE DURING TRANSFERS.
9. Secondary fermentation should last 30-45 days.
10. Repeat step 8 using a half campden tablet. Ferment for an additional 30-45 days or until clear.
11. Rack into bottling bucket and carefully bottle in wine or beer bottles. Best if aged an additional 6 months.

Start Date – 3/2/16
IG – 1.192