View Full Version : Try #2
09-28-2005, 12:53 PM
So im finaly in one spot for long enough to give mead try #2. Below is the recipe i am thinking of trying, let me know if there is anything that stands out or that may need some tweaking.
15 lbs orange blossom honey
1 lb buckwheat
5 peaches cut in bits
1 cup of raisins
2 packets d-47 yeast
Peaches and raising in for primary ferment, then lost when transfered to carboy for secondary fermentation.
09-28-2005, 01:29 PM
oops, forgot to add this is for a five gallon batch :)
09-28-2005, 02:33 PM
I assume you mean buckwheat honey? Or are you making a braggot?
check it by weight but 5 peaches in 5 gallons may be pretty ligth on flavor. Though I suppose it will come through with age, it could be quite nice.
Some people advocate adding fruits to secondary fermentation to preserve the tastes more, rack it on before fermetation is completley finished but very close, you can see how close you are by checking gravity.
On a side note, this looks okay to me, but something I learned as a new brewer:
A straight honey mead is not to be underestimated, there are alot of nice complexities in a dry or medium honey mead that are under rated by first timers because they dont look as interesting. Orange blossom especially makes a fantastic show mead for great results on a simple brew.
If this one gives you trouble, try going simple first.
Best of luck in all your endeavors
09-28-2005, 04:19 PM
Oh yeah, i meant buckwheat honey.
I like the idea of a milder fruit taste. My last try was a cysler, and it ended up being ok, but tasted like poor cider. I think part of my problem was that i used bland honey, and nothing carried over but extra sweetness.
Would more fruit but keeping it to the prmary be a decent way to have the peach flavor present, yet secondary to the honey flavor?
Thanks for the feedback!
09-28-2005, 04:35 PM
From what I've gleaned out of the forums, if you want "peach" flavor then you should put it into the secondary. When you put it in the primary, what you end up with is "fermented peach" flavor. Think the difference between grape flavor and fermented grape flavor (wine). Some people do both, to layer the two flavors and add a complexity to the mead.
09-28-2005, 08:48 PM
The recipe is good if you want a straight mead, the 5 peaches will act as nutrients along with the raisins. If you want peach flavor, consider a couple of pounds per gallon in the secondary for a few weeks at least- or until fermentation is over. By adding fruit in secondary, the alcohol already present will extract the flavor into the mead.
10-04-2005, 02:07 PM
I will probably leave out the peaches in the primary and then flip a coin on whether to add them to the secondary or to have more of a honey centric mead.
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