I was out in the country over the weekend and couldn’t help but notice that peach stands were on the side of the road. It only made me think of one thing, Peach Mead. This one is just a classic. When ever I’ve made this one in the past I end up making a spritzer out of it. Also it’s pretty good if you add this in to BBQ sauce. When you add it to your BBQ sauce it gives just enough citrusy notes to make lighter meats like pork or chicken taste simply amazing.
Yield 1 Gallon
4 lbs peaches halved and pitted
1 cup of sugar
Juice of 2 lemons
2 lbs Honey
1 teaspoon acid blend
1 teaspoon pectic enzyme
1 package montrachet yeast
1 teaspoon yeast nutrient
1/4 teaspoon grape tannin
- Put peaches sugar and lemon juice into a 2 gallon container
- In a large pot boil honey ( 1 part honey 2 parts water)
- Pour the water/honey mixture over the top and let it cool.
- Add acid blend, pectic enzyme, and enough gallon to make 1 gallon
- Pour yeast on top and add tannin as well
- After most vigorous fermentation is complete rack into 1 gallon glass jug
- In about 3 months rack into another jug.
- In about 6 months rack again
- Bottle, cork, cellar
- Wait for 6 months until you open first bottle
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