Ingredients

(scaled down from 2 gallons)

• 3 lbs Honey
• 1.5 lbs Peaches
• 1 tbps Black Tea
• 1 Packet K1-V1116 yeast
• 1/4 tsp pectic enzyme
• 1/2 tsp Fermaid-O Nutrient
• 1 Gallon Spring water (add in pieces)

For After fermentation

• 1/4 tsp vanilla extract (for use after stabilization)
• 1 L Jumex Peach Nectar
• 1 to 2 cinnamon sticks
• 6 to 10 Allspice berries
• 1/4 to 1/2 tsp of cardamom

Recipe

1. Sanitize equipment using Star-San
2. Add honey and ~1/4 Gallon of water to the fermenter, use bung to close the top of the fermenter and shake until combined. ~4 min
3. Mash Peaches and add to the fermenter
4. Add Black tea, Pectic enzyme, Fermaid-O to the fermenter, use the Tosna calculator for further nutrient additions.
5. Pitch yeast according to the package and add to the fermenter
6. Top with spring water until there’s a reasonable amount of room left for the fermentation (take initial gravity reading)
7. Seal using a sanitizer filled airlock and set in a cool dark place
8. After fermentation Stabilize, Backsweeten and add the vanilla extract
9. Also spice the mead according the the process in Resources

Backsweetening

So I tried something odd to backsweeten this because I wanted to up the peach flavor as much as possible So I’m preserving that process here.

1. Boil the peach Jumex to reduce its volume like a syrup, stir constantly and only boil as long as you’re comfortable with.
2. Combine 1/4 cup peach syrup and 1/2 cup honey in a measuring cup and strir to combine.
3. Add to the Stabilized mead and stir to combine.
4. Taste, Evalute, repeat steps 2 and 3 if needed.

Batches

• 1/3/25 - First Attempt: Link