Brew Day 2: Peach Session Mead

Today I am writing about a recent brew I did that I bottled today. It tastes AWESOME. If you like Peach with just a touch of honey flavor on the back end, then you will love this mead.

Now I know its cinco de mayo and I will be enjoying a taco salad and cerveza later, but right now I need to express how great this mead is and would go well with some flan or Churros! Now to get on with how I brewed it –

I used a flavorful Peach Tea blend (2 bags) and 3 pounds of clover honey to create this spring/summer sipper in just 5 days. That’s right, just 5 days. Some people will say that is sacrilege, but anyone who has tried this mead will protest! I steeped the tea in 4 cups of water and let it sit till it was room temperature. I then added 3 pounds of honey and .5 oz of Wyeast nutrient into my (clean and sterilized) fermentor and mixed the hell out of the solution. I then added more water to get my final volume to 2.5 gallons. a final stir to make sure everything is all mixed together and a good amount of oxygen taken in, I pitch my D47 yeast (2 packs).

I let the wort ( un-fermented beer or mead/wine) ferment for 3 days at 68 degrees. On the 3rd day I sampled the mead and it was semi-dry, flavorful of peach and some vanilla and petulant ( slightly fizzy). It had a good aroma on it and hazy very hazy ( think Wheat Beer). I did a gravity reading and the mead was sitting at 6% AVB on the nose.

I decided I liked the ABV and flavor so much that I cold crashed the mead by placing in my fridge for 48 hours. Now some will argue that technically the mead was still fermenting and I could have gotten the ABV higher and had the mead clear more if I just has waited. Well screw that. I liked how it tastes, its at the alcohol level I want and it frees up a fermentor for another brew!

I bottled the mead this morning and have enjoyed it chilled with a splash of seltzer as well as straight in a highball glass over some ice. Its very reminiscent of peach tea and can be served similarly.

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