In August 2005, I got together with GentlKnight and his Lady, and we put on a Mead Day seminar. It was small and cozy, and we made several meads. Mine was a Peach Melomel that has morphed into a much more complex brew than I originally planned.
Here's the recipe:
– 4 US gal Abbots Peach Cider (Gaffney, SC)
– 1 US gal acacia honey, purchased in Onekama, MI
– 1 pkg Red Star Premier Cuvee Yeast
– 2 tsp yeast nutrient (hulls and nutrients)
– 6 cinnamon sticks
This was pitched on 8-6-05. It was pitched cold, with the honey being stirred into the room temperature peach cider. No water was added. No gravity measurements were taken, this was a seat-of-the-pants mead.
10-28-05 – Tasted, it had gone a bit dry. Added 1 qt honey-water (2 parts honey to 1 part water)
11-11-05 – Racked off primary and tasted. The must had a good flavor, peachy and tart, with just a little cinnamon
5-13-06 – Tasted. Peach nose, deliate tart peach flavor, some fusal which should age out. Added another quart of honey water and racked again.
7-23-06 – Added 2.5 oz thin sliced ginger bagged in cotton cheesecloth because it occurs to me I love ginger-peach. Taste was smokey peach, slightly musty undertones.
She is also an experienced marketing coach and consultant who has recently decided to focus her marketing expertise exclusively on the craft beverage market to help meaderies, cideries, breweries and distilleries expand their business and get more customers while doing what they love.
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