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  Peach Mead
 
  Ingredients
  Recipe Info
  Contributor Gordon Olson
  Rating Rated 3 from 4 votesRated 3 from 4 votesRated 3 from 4 votesRated 3 from 4 votesRated 3 from 4 votes
  12 pounds of blended clover honey
1/2 tsp. Irish moss
11 pounds of pitted, pureed, peaches
2 pkgs. Red Star Pris de Mousse yeast
  Instructions
  Boil honey and irish moss with 2.5 gallons of water for 15 minutes.
Turn off the heat, and add the peaches. Soak at 160 F for 15 minutes to
pasteurize. Then I cooled the mead with a counterflow wort chiller. (I
am switchingto the immersion-type of wort chiller.) Because of the high
gravity and the fact that tiny pieces of peach were sucked into the wort
chiller, this took a long time. After the initial run off, I stirred hot
water into the peach mush in my kettle and drained that water through
the wort chiller.

2 Redstar Prise de Mousse yeast packages were rehydrated in hot water
and added to the 69 F mead. With all the nutrients from the peaches, it
fermented fast, I actually had some peach pieces blown out through the
blow-off tube attached to the 5 gallon carboy.

After two weeks I added 2 tsp. of pectic enzymes. Unfortunately, a thick
layer of sediment formed and a thick layer of floating peach pieces
formed. Only a band in the middle was relatively clear. Agitating, by
spinning the carboy didn't seem to help, so, after three weeks, I
siphoned out this middle 3 gallons into a clean carboy (SG=0.994). In
retrospect, what I should have done was finish fermenting this mead in a
3 gallon carboy. Since I didn't have one at the time, I boiled 3 pounds
of honey in 1.5 gallons of water and topped up the 5 gallon carboy.

Two months after starting, I racked the mead into a clean carboy
(SG=0.994, again). I added 5 Stabilizing Tablets to kill off the yeast
and two pounds of boiled honey to sweeten the mead.

Three months after starting, I added 2 tablespoons of polyclar in 1/2
cup of hot water. This clarified the mead and I bottled three days
later. It was bottled straight from the carboy with nothing added.
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