Peach Aseptic Purée Melomel
Experience the vibrant essence of summer with this Peach Aseptic Purée Melomel. Combining the golden warmth of wildflower honey with luscious peach purée, this mead offers a sweet, fruity splash that’s perfect for warm gatherings or quiet nights in. Its smooth, balanced finish will transport you to sunlit orchards, making every sip an enjoyable journey through the flavors of the season.
ingredients
- 4 lbs wildflower honey
- 1 quart aseptic peach purée [2.1 to 2.3 lbs]
- 1 gallon filtered water
- 1 tsp yeast nutrient
- 1 packet mead yeast (such as Lalvin D-47 or EC-1118)
- 1/2 tsp Camden tablets (optional for sanitation)
steps
- 1.
In a sanitized fermentation vessel, mix the wildflower honey with filtered water, ensuring the honey dissolves completely.
- 2.
If desired, crush Camden tablets and incorporate them for sanitation, letting the mixture rest for 24 hours.
- 3.
After sanitation, gently fold in the aseptic peach purée until well blended.
- 4.
Sprinkle the yeast nutrient over the mixture and stir to incorporate.
- 5.
Rehydrate the mead yeast according to package instructions, then introduce it to the must.
- 6.
Seal the fermentation vessel with an airlock and store it in a cool, dark space, aiming for 65°F to 75°F.
- 7.
Allow fermentation to occur for approximately 4 to 6 weeks, monitoring for a slowdown in activity.
- 8.
Once fermentation is completed, siphon the melomel into a sanitized bottling vessel, leaving sediment behind.
- 9.
Bottle the melomel using sanitized bottles and seals, then age for a minimum of 3 months to develop the full spectrum of flavors.
