I had a few snags with this mead that makes me want to try re-making it in order to fulfill my original image of what this should be. Before this mead re-fermented, the flavor was so perfect and decadent – it was TRULY a Peaches & Cream Mead. Unfortunately, the second ferment altered the mead’s flavor quite a bit and that fresh dessert character was lost.

Notes for this one! Find peaches FULL of flavor – and I mean, the best peach flavor you’ve ever tasted. If you’ve got watery peaches, there won’t be much flavor imparted.

Primary:
5 lb fresh peaches (remove pits), soak in pectic enzyme for over 1 hr.
Add 2 lb Orange Blossom honey and allow to rest overnight.

Next day:
Water to a gallon
1/2 pack Lalvin 71B yeast
2.5 g GoFerm & 1.09 g Opti-White (Optional)
TOSNA Schedule with FermaidO
G: 1.060

Secondary:
Racked & Stabilized
After 24 hours add another 5 lb peaches (in brew bag helps with mess)
2 weeks later: Remove peaches
1/8 tsp Tannin & 1/8 tsp Lactic Acid & 1/2 Tbsp Lactose
(Could add a whole vanilla bean)
Meadowfoam honey & Clover honey to back-sweeten

Clear & Bottle