Toggle sidebar

5 gallon peach mead

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
J

JackFrost

NewBee
Registered Member
Aug 23, 2007
18
0
0
57
I am trying to decide upon a course of action here. I would like to make a 5 gallon batch of peach mead. Last year i made a 3 gallon batch 4 months after the start by putting 12 lbs. of fresh peaches in a 3 gallon carboy. Very good results. This year i have already started my first 15 gallon run and today i am planning on adding another 15gal to the meadroom. My question then is... What size carboy should i purchace to allow for 24 lbs. of peach? Plastic pail? or glass or stainless steel.

Thanks
JackFrost
 
Personally, I see nothing wrong with using food grade plastic containers for primary fermentation. But your exact question is confusing me a bit. Are you doing 5 gallons of peach, which is part of a 15 gallon total? Or, are you planning on 15 gallons of peach ultimately? And, are you adding your fruit during primary fermentation, or only during secondary (after the honey has fermented completely dry)?
 
If I can, I plan on doing 10gallons of peach and 5 gallons of strawberry. The 15 gallons is a very sweet mead and after 3 weeks has just settled to 1 bubble every minute. eventually i would like to take 5 gallons and "steep" it over the various fruits when they become ripe.
 
Ah, OK. Then you're basically adding your fruit to your secondary fermenter/aging vessel. I'd use a carboy for that (for better control over oxidation than is possible with a bucket). You can opt for the Better Bottle brand of high density polyethylene containers, or go with glass. If 12 lbs of fruit gave you what you were looking for in a 3 gallon batch, then you'll need a 6 gallon carboy to handle 24 lbs of peaches in your larger batch.
 
Recipes, please?

I'd really be interested in your peach and strawberry recipes. BOTH are what I'm planning on brewing next as soon as I find some time.

Bill
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom