Summer Nectarine Mead
Experience the joys of summer with this exquisite mead that highlights sweet peach purée and a hint of vanilla. This aromatic beverage is perfect for warm evenings, offering a smooth finish that captures the essence of sun-ripened peaches. Serve chilled for a refreshing treat that's sure to impress at your next gathering!
ingredients
- 4 lbs fresh peaches, pitted and chopped [preferrably, nectarines]
- 1 cup water
- 3 cups honey
- 1/2 teaspoon vanilla extract
- 1 packet mead yeast (such as Lalvin D-47)
- 1/4 teaspoon nutrient for yeast
- 1 cinnamon stick (optional, for added flavor)
- 1/2 teaspoon acid blend (or juice of 1 lemon)
steps
- 1.
Begin by making peach purée: Blend chopped peaches with 1 cup of water until smooth. Strain through a fine mesh to extract the liquid, discarding the pulp.
- 2.
In a large pot, gently heat the strained peach juice over low heat. Add the honey and stir until fully dissolved, creating a peach-honey mixture.
- 3.
Remove the pot from heat and let it cool to room temperature. Once cool, add the vanilla extract, yeast nutrient, and acid blend (or lemon juice). Stir well.
- 4.
Sprinkle the mead yeast over the mixture. Do not stir it in; instead, let it sit for about 15 minutes to activate.
- 5.
After 15 minutes, stir gently to combine, then transfer the mixture into a sanitized fermentation vessel, leaving headspace for bubbles.
- 6.
Seal the container with an airlock and store in a dark, cool area (around 65-75°F) for fermentation, which should take about 2-4 weeks.
- 7.
After fermentation is complete, siphon the mead into clean bottles, avoiding any sediment at the bottom.
- 8.
Allow it to age in bottles for at least 3 months for a more refined flavor before enjoying.
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