New Years Peach Melomel (Still Melomel) 6

New Years Peach Melomel
(Still Melomel) 6

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This Mead Recipe was added by KenRat on January 02, 2000 at 16:23:48:
(Please contact them if you have questions about the Recipe)

Brewing Method: Still Melomel
Yeast: White Labs Sweet Mead & Wyeast 3347 combo
Yeast Starter: 1 gallon
Batch Size: 6
Original Gravity: 1.110
Final Gravity:
Alcohol Content: %
Pasteurization Time: 20minutes
Pasteurization Temp: 170F
Total Amount of Honey: 16 lbs
Color:
Yeast Nutrient-Amount: 6 tbls
Yeast Energizer-Amount: 2 tbls
Primary Fermentation: 6 months
Secondary Fermentation: 6 months
Additional Fermentation:

Honey Bill:

12lbs Buckwheat Honey
4 lbs Calif. Wildflower Honey

Other Flavorings or Fermentables:

1 can Oregon Peach puree

Brewers Notes:

5 pkg Dried Elderflowers added to secondary
2 tbls-Grape Tannin
2 1/2 tbls-Malic acid
2 1/2 tbls-Tartaric acid
10-Campden tablets-while this is probally not necessary,if
you're a Mead purist and use fresh peaches.I'm lazy.Peach
puree is easier to work with.