Peach Melomel
Experience the essence of summer in a glass with this Peach Melomel recipe. This delightful mead combines the luscious sweetness of ripe peaches with the natural richness of honey, creating a harmonious blend of flavors. Perfect for warm evenings, gatherings, or refreshing sips, this mead elevates traditional winemaking by capturing the vibrant essence of juicy peaches.
ingredients
- 2 lbs ripe peaches, sliced
- 4 ½ cups honey
- 1 tsp yeast nutrients
- ½ tsp pectic enzyme
- 4 tsp tannin
- 1 Campden tablet
- 12 cups water, boiling
- 1 packet wine yeast
steps
- 1.
Start by sanitizing all equipment to ensure a clean fermentation process.
- 2.
Wash, slice, and pit the peaches, then place them in a fermentation vessel.
- 3.
Dissolve the honey in 12 cups of boiling water and pour over the sliced peaches.
- 4.
Add the yeast nutrients, pectic enzyme, tannin, and crushed Campden tablet to the mixture. Stir gently to combine.
- 5.
Allow the mixture to cool to room temperature, then sprinkle the wine yeast on top.
- 6.
Cover the fermentation vessel with a clean cloth and secure it. Let ferment in a cool, dark area for about 7-10 days, stirring daily.
- 7.
After fermentation slows, strain the mixture into a clean container, discarding solids.
- 8.
Transfer the mead to a secondary fermenter, leaving some headspace, and fit with an airlock.
- 9.
Allow the mead to age for at least 4-6 weeks before bottling.
- 10.
Once aged, bottle the mead and store it for at least another month to develop flavors before enjoying.
