Batch #261: (untitled donut peach mead)
- Status
- Primary Fermentation
- Batch Size
- 1 gal
- Starting Gravity
- 1.108
The first batch of an exploration of summer fruit meads
- bulk wildflower honey
- ripe donut peaches from Collins Family Orchards
This is also the start of a new numbering scheme. Batches are now numbered YYN, where YY is the 2-digit year and N is a sequential number of meads started that year.
Most Recent Update
Pitched yeast
- 5g Lalvin 71B wine yeast
- ½ tsp yeast nutrient
Measured the initial gravity to be 1.108 (so potential final ABV of 14.36%). I had to drop the hydrometer directly into the carboy because there were so many little fibers that I couldn’t even get my wine thief to fill properly. I hope those break down over the next few weeks.
Pitched yeast and nutrient.
Full Log
Mixed must
- 3 lbs bulk wildflower honey
- 3 lbs ripe donut peaches, frozen and thawed
- 2598ml bottled spring water (~.66 gal)
- 1 campden tablet
- ½ tsp pectinase
I brought the peaches home earlier in the week, and they were “use immediately” ripe, so I pitted them, broke them down, and froze them.
There’s enough in the freezer to add some more in secondary, and I plan on doing just that—after stabilizing—to try and get as much fresh peach flavor to come through as I can. I may follow those peaches up with vanilla and/or powedered acids for some fine adjustments.
Pitched yeast
- 5g Lalvin 71B wine yeast
- ½ tsp yeast nutrient
Measured the initial gravity to be 1.108 (so potential final ABV of 14.36%). I had to drop the hydrometer directly into the carboy because there were so many little fibers that I couldn’t even get my wine thief to fill properly. I hope those break down over the next few weeks.
Pitched yeast and nutrient.