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  1. Default Roasting peaches for a melomel

    I was talking with a pastry chef friend of mine about making a peach melomel. I told her that normally I would freeze the fruit and thaw before adding, but she suggested roasting the peaches to open up the flavor. I couldn't find much info on this method for making mead- has anyone tried it? What were your results? Thanks!

  2. #2


    Yes it's common for more advanced mead makers to do this
    7 out of 4 people have a hard time using their hydrometer!

  3. Default

    I think heating fruit is often avoided due to pectin being becoming more of an issue & greater difficulty in obtaining clarity in the end result.

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