Sipping into Summer!
Introduction
If you’re a fan of craft beverages, mead offers a fantastic canvas for creativity. Today, we’re diving into a recipe for Organic Peach Lemonade Mead—a fruit melomel that balances the sweetness of organic clover honey with the vibrant flavors of peaches and lemon. This semi-sweet mead is perfect for summer sipping or sharing with friends. Let’s walk through the process, from gathering ingredients to bottling your creation.
Shopping List
Before you start, gather these ingredients and equipment. I’ve included affiliate links to trusted suppliers for your convenience.
Ingredients
- Fermentables
- Adjuncts
- Yeast
- 2 packets (10 g) Lalvin 71B Yeast – MoreBeer
- Water
- 4 gallons Spring Water (low mineral content)
Equipment
- 6+ Gallon Primary Fermenter – MoreBeer
- 5+ Gallon Secondary Carboy – MoreBeer
- Airlock and Stopper – Amazon
- Auto-Siphon and Tubing – MoreBeer
- Hydrometer – MoreBeer
- Wine Bottles and Corks – Amazon
Recipe: Organic Peach Lemonade Mead
This recipe yields a 5-gallon batch with an ABV of approximately 12%. It’s designed to highlight organic ingredients for a clean, flavorful fermentation.
Stats
- Original Gravity: 1.092
- Final Gravity: 1.010
- ABV: 12.0%
- Style: Fruit Melomel with Citrus
- Batch Size: 5 gallons
Step-by-Step Process
- Sanitize: Thoroughly sanitize all equipment to prevent contamination.
- Dissolve Honey: Heat 1/2 gallon of spring water to 160°F. Add 12 lb of organic clover honey and stir until fully dissolved.
- Cool Mixture: Allow the honey solution to cool to room temperature.
- Prepare Peaches: Drain 4 cans (29 oz each) of organic canned peaches, reserving the fruit. Puree the peaches in a blender or food processor.
- Thaw Lemonade: Thaw 2 cans (12 oz each) of frozen lemonade concentrate.
- Combine Ingredients: Transfer the honey solution to a 6+ gallon primary fermenter. Add peach puree, lemonade concentrate, and the remaining 3.5 gallons of spring water.
- Add Pectic Enzyme: Stir in 2 tsp of pectic enzyme and wait 24 hours to reduce haze.
- Adjust pH: Check the pH and adjust to 3.8-4.2 using acid blend or chalk if needed.
- Rehydrate Yeast: Rehydrate 2 packets of Lalvin 71B yeast according to package instructions.
- Add Nutrients: Add 1 tsp yeast energizer and 1 tsp yeast nutrient (Fermaid O) to the fermenter.
- Pitch Yeast: Pitch the rehydrated yeast and seal the fermenter with an airlock.
- Staggered Nutrient Additions: Add 1 tsp of yeast nutrient on days 1, 2, and 3.
- Primary Fermentation: Allow fermentation to proceed for 2-3 weeks at 68-75°F.
- Rack to Secondary: Rack the mead into a 5+ gallon secondary carboy, leaving fruit pulp and sediment behind.
- Age: Age for 2 months to develop flavors.
- Stabilize: Add 1 Campden tablet and 1/2 tsp potassium sorbate to stabilize and prevent further fermentation.
- Back Sweeten: If desired, back sweeten with 1/2 to 1 lb of additional honey for a semi-sweet finish.
- Bottle: Bottle the mead in wine bottles and cork. Age for at least 3 months (6 months for optimal flavor).
Tips for Success
- Use Organic Ingredients: Organic peaches and honey ensure no preservatives interfere with fermentation, enhancing flavor.
- Temperature Control: Keep fermentation between 68-75°F for the best yeast performance.
- Patience is Key: Aging for 6 months or more will yield a smoother, more refined mead.
Why This Recipe Works
The Lalvin 71B yeast is a star here, enhancing the fruit character while balancing the lemonade’s acidity. The organic peaches provide a robust fruit backbone, and the lemonade concentrate adds a zesty finish. Staggered nutrient additions keep the yeast healthy, ensuring a complete fermentation. The result is a bright, refreshing mead that’s perfect for any occasion.
Conclusion
Brewing Organic Peach Lemonade Mead is a rewarding project for any craft beverage enthusiast. With the right ingredients and a bit of patience, you’ll have a delicious, homemade mead to share (or keep all to yourself). Grab your supplies, follow the steps, and let us know how it turns out in the comments!
Cheers to great mead!