- 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
- Combine honey with 1/3 gallon water. Heat to 180F for 10 minutes. Stir occasionally and skim protein from surface. DO NOT BOIL.
- Reduce heat to 70F and add 1/3 gallon cool water.
- Add Acid blend, yeast nutrient, pectic enzyme, grape tannin, and campden. Stir well until evenly mixed.
- Pour peach puree into mixture and stir until evenly mixed.
- 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.
- Take an initial SG reading. It should be around 1.190 depending on the type of honey that you use.
- Primary fermentation will last for 21 days. Leave undisturbed in a dark place between 70F and 80F.
- 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.
- Secondary fermentation should last 30-45 days.
- Repeat step 8 using a half campden tablet. Ferment for an additional 30-45 days or until clear.
- 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