misc Peach Fatalii Mead

RobbieWT

RobbieWT

I don't know if I should call this melomel, metheglin, capsicumel, or just mead. This is based on a simple mead recipe that my mom has been making for years. I just added a little more honey, peaches and fataliis. Usually my mom will make a five gallon batch, but I had no idea how hot this would be.

Ingredients:
1 gallon of water
3 pounds of honey
2.5 pounds of peaches
1 lemon
1.5 inches of ginger
3 fataliis
half packet of Lalvin EC-1118 yeast

First, chop up the peaches, lemon, ginger and fataliis. I took the seeds out of the peppers, but that was for my seed stock. Next, bring the water to a boil and add the honey, peaches, lemon, and ginger. Let it boil for about 30 minutes. Take everything out and add the fataliis. (I saved the peaches, lemon, and ginger and used it as a topping for icecream.) Let it boil for another five minutes. Then let it cool. Once it cools down to about 100F, prepare the yeast and put the must and yeast in a carboy. Put the airlock on the carboy and wait acouple of months. Then bottle and enjoy.

IMG_20111019_165136.jpg

IMG_20111019_165150.jpg

IMG_2335.jpg


I don't have a hydrometer, so I don't know the specific gravity. The flavor is sweet with a burn that builds slowly and fades slowly. The peach flavor is pretty weak, so I'll probably add more next time. That last picture is a little cloudy because I like for my mead get a little carbonation over time.
 
add the peaches later in the boil, like last 5 minutes

by boiling the peaches that long you basically denatured most of the fruit flavors

but that sounds awesome dude
 
Thanks for the tip about the peaches. I'm thinking about making another batch but without the peppers.

I had some this morning. It was freaking hot. I had trouble finishing a half shot glass. So I think this batch will last a while. At least there is some delicious flavor beneath the heat.
 
Yeah, but you are a wuss. :lol: I used two or three for 750ml of vodka.

BTW, Merry Christmas Wheebz.
 
Skip the boil next time, and run the peaches through a blender or juicer. I only have one mead recipe that I boil, and that's a bochet, so it has to be boiled.

For capsicumels, I use two peppers per gallon. However, since you're doing a fruit on it, I'd cut that in half. I've got a douglah capsicumel that I'm getting ready to bottle.
 
You must log in or register to reply here.
Back
Top