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Peach Mead Anniversary Champagne
Specialty Beer • Extract • 5 gal
A 10th anniversary peach mead for my wife...WONDERFUL!
June 1, 2007 pm 01:56pm
4.5/5.0 1 rating
Ingredients (Extract, 5 gal)
- 12.0 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 6.0 lb
Pureed Oregon Peaches - (omitted from calculations)
Pureed Oregon Peaches
-
White Labs WLP715 Champagne
White Labs WLP715 Champagne
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Notes
12 lbs. Watermelon Honey (dark) 6 lbs. Oregon Peach Puree (cans) in Primary Add peaches and honey to 2.5 gal 180 degree water for 20 minutes to pasturize. Pour into primary and cool to 72 degrees and pitch champagne starter. Primary for 1 month and rack to seconday for 2-3 months. Prime with corn sugar and another dose of yeast. Store bottles for several months (in champagne bottles) before opening.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.076 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.015 | 0.995 - 1.035 | |
| Color: | 0.2 SRM | 1 - 50 | |
| Alcohol: | 8.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
REALLY ready to try this one.
2007-06-01 2:00pm
I am going to brew this in a week and I'll let you know how it goes.
In the Secondary
2007-08-24 4:24pm
I now have had it in the secondary for a month. I tasted it when racking and it is dry with a slight peach flavor. Since I like mine with more peach flavor, I am going to add peach extract when bottling. It will be bottled when it falls clear. I'll bottle it with another packet of yeast, priming sugar and the extract. Then I'll store it for a year or more.
Tastes absolutely wonderful!
2007-11-09 10:05am
I am not known for my patience, but with mead it is rewarded. This turned out to be one of the best meads I have made. My wife loves it and I don't know if we can wait for a year to dive into the big bottles. After being bottled for 2-3 months, this turned out fantastic...but it is not carbonated as much as I thought. I would use priming sugar, not honey to prime the bottles.
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