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Peach Melomel Recipe
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Peach Melomel Recipe

Peach Melomel
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Ingredients
15 lbs. of peaches
6 lbs honey
4 lbs. of sugar
1 tbsp. Yeast Energizer
1 tsp. Pectic Enzyme
2 ½ tbsp. Acid Blend
1 tsp. Wine Tannin
1 Packet of Wine Yeast: Coté de Blanc
10 Campden Tablets (5 prior to fermentation and 5 at bottling time)

Directions
1. Prepare the peaches by removing the pits/stones. Cut the peaches into small pieces. It is important to understand that you can over-process the produce. Food processors, blenders and such should not be used for this purpose. Doing so will cause too much bitterness from the skin and seeds of the produce to be incorporated
into the resulting wine.

2. Stir together all of the wine making ingredients called for, EXCEPT for the Wine Yeast, into a primary fermenter. Collect any pulp in a fermentation bag and submerge the bag into the wine making mixture.
Add water to equal the batch to 5 gallons. Then add 5 Campden Tablets. They should be crushed up before adding. Do not add the wine yeast at this point in the process. Adding the wine yeast at the same time you add the Campden Tablets will only result in destroying the yeast.

3. Cover the fermenter with a thin, clean towel and wait 24 hours. During this waiting period the Campden Tablets are sterilizing the juice with a mild sulfur gas. During the 24 hours the gas leaves the container making it safe to add the wine yeast.

4. Sprinkle the wine yeast over the surface of the juice and then cover with a thin, clean towel. Allow this mixture (must) to ferment for 5 to 7 days. You should start to see some foaming activity within 24 hours of adding the wine yeast. Typically, 70% of the fermentation activity will occur during this 5 to 7 day period.

5. After 5 to 7 days remove the pulp from the fermenter and discard. Siphon the wine into a carboy in a careful manner, so as to leave the sediment behind. You can easily remove the pulp by lifting out the fermentation bag. Wring out any excess juice from the bag. Siphon the wine off the sediment without stirring it up. Get as much liquid as you can, even if some of the sediment comes with it. If necessary, add water back to 5 gallons.

6. Attach a wine airlock and fill it half-way with water. Allow the juice to ferment for an additional 4-6 week period or until it becomes completely clear. You may want to verify with your wine hydrometer that the fermentation has completed before continuing on to the next step. The wine hydrometer should read between 0.990 and 0.998 on the Specific Gravity scale. Be sure to give the wine plenty of time to clear up before bottling.

7. Once the wine has cleared completely, siphon it off of the sediment again. Stir in 5 Campden Tables that have been crushed and then bottle. When siphoning off the sediment, unlike the first time you siphoned the wine, you want to leave all of the sediment behind, even if you lose a little wine.

Adapted from a recipe found on eckraus.com
 
Extremely detailed, and the bottling looks beautiful. I cannot wait to try this out for myself!
 

Media information

Category
Melomel
Added by
crazyreadr
Date added
View count
784
Comment count
2
Rating
5.00 star(s) 1 ratings

Image metadata

Device
LGE LM-Q720
Aperture
ƒ/2.2
Focal length
3.7 mm
Exposure time
1/24
ISO
150
Flash
On, fired
Filename
20191114_113039.jpg
File size
2.8 MB
Date taken
Thu, 14 November 2019 11:30 AM
Dimensions
4160px x 3120px

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