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Peach cordial ?

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GntlKnght

NewBee
Registered Member
Jan 9, 2004
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I heard someone talk about cutting up peaches and covering them with honey in a bucket and leaving them sit to ferment. He described the results as thick, sweet, very peachy and had quite a kick.
It sounds intriguing. I wonder if anyone else has tried this. The guy I was talking to had never done it, but had "heard" about it and tasted the results. I am guessing he was missing a step or two in the process!

Anyone have any suggestions for me before I drop a couple of pounds of each in a pail and hope it doesn't smell to badly when it rots?! LOL
 
Hmmm,

Sounds interesting. I don't remember trying anything like this with fruit and undiluted honey before. Wonder if the honey will act as a microbe barrier for what's on the peaches. Seems like whatever yeasties/beasties are on the fruite will go to town on the peaches. Once the peaches been reduced they can start in on the honey from below where the liquids are reaching some sort of osmotic equilibrium that yeasties/beasties can ferment.

Sounds good on paper.

Take a chance . . . Custer did!

Cheers,

Oskaar
 
Well, I did take a chance, but not as big a chance as you might think. Here's what I did.

25ish lbs of peaches sliced with skins
12lbs of honey "wildflower" from a local beekeeper
1 packet of K1v-1116

So, still a risk, but I did give in to using a known yeast! The peaches have released some juice, so the honey is somewhat dillute, but still very thick!
I'll let you know what happens!
 
Keep us posted, this sounds pretty good.

I would think after it is 'done' (how do you know when it is done?) it would make a pretty kick ass honey to use in a mead...that is if you can manage to save some off for that pourpose.
 
Soooo....
What's going on?
Is it bubbling yet?
My cousin ( in Romania) told me of cantaloupe and honey fermented together and then distilled ( quite illegal here unfortunately) that was the best stuff he ever tasted.

Keep us updated (please)
Ted
 
Brewbear said:
My cousin ( in Romania) told me of cantaloupe and honey fermented together and then distilled ( quite illegal here unfortunately) that was the best stuff he ever tasted.
Click to expand...

This would be a melomel brandy then, eh? Sounds divine!

-David
 
Hey Knight,
How's about an update on the peach cordial?
You're dang near one month into it by now. How does it look? Any remarks? Peach season is getting close to be over and I wouldn't want to miss the boat ;)

Ted
 
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