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Posted by Lyle Baker on July 15, 2004 at 17:41:19:
Location: Bedford, TX
I decided to try my hand at a Texs Peach Mead.
Here is what I did...
~18lb Parker County Tree Ripened Peaches.
~6lb Texas Wildflower Honey
2 1/2 Gallon Ozarka Natural Spring Water
a little pectic enzime
a little yeast nutrient
White Labs Sweet Mead Yeast
I pitted the peaches, and threw everything but the pit in the blender. Liquified it all. Put this in my primary bucket. Added the 2 1/2 gallons of water, pectic enzyme, and yeast nutrient. Slowly poured in the honey as I was mixing everything up. According to the PA scale on the SG meter, I had enough sugar for about 10% alcohol. This seems low, and I wonder if it just wasn't mixed well enough. I'll check the SG again this evening to see whats happened. Total volume in the primary is about 4 gallon. I plan to add some more honey when I transfer it to the secondary (if it looks like it needs it). I like sweet, desert style wines/meads, so if it acts like it's going to go too low, I'll just have to correct it!
I pitched the yeast about 10pm last night and this morning, there was signs of fermentation, but it was a little slow. I stopped by the house at lunch, and it had really taken off. I'm going to stop at the local (good) supermarket on the way home and see if I can get some fresh mint. Adding just a hint of mint might be interesting.
Lyle