Peach Mead

jjbuck · Post by **jjbuck** » Sun Jul 12, 2009 1:43 pm

I have 12 lbs. of basswood honey, dry mead yeast and an extra empty carboy. I wanted to try a peach mead. Should I use fruit puree or extract? If I use the puree, how much? Do I need any special additives like yeast nutrient or acid? Do I need more honey? Any ideas or experiences would be very welcome.
JB

BrewHound · Post by **BrewHound** » Mon Jul 13, 2009 11:52 am

You always need to use yeast nutrient when working with meads as the honey is void of the essentail elements that the yeast requires.

I tend to use the extracts as to get the fruit flavors to shine on a lot of stuff requires large amounts (for most fruits at least).

tony b · Post by **tony b** » Tue Jul 14, 2009 8:08 am

I second that. When I made a peach wheat with puree, it takes copious amounts of fruit to get a good concentration of flavor. I used 2 of the big cans of Oregon brand from NB and it just barely did the job. I don't have any mead experience, so I don't know how that would translate over from beers.