SC - peach mead?

[Tamara Crehan]

Perhaps you have a recipe for nutmeg meade?

Cessara

> -----Original Message-----
> From:	Nick Sasso [SMTP:grizly at mindspring.com]
> Sent:	Wednesday, May 06, 1998 6:12 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - peach mead?
> 
> I'm in search of my recipe book for melomels.....though not a period
> resource.
> 
> Basic concepts to remember when using fruit in brewing:
> 1) Heat will set the natural pectins in fruit.  Rather than boil
> (EEK!), steep
> at 150F for half hour to sanitize your fruit.  Pectin will cause haze
> that
> acannot be cured...no taste problems, but cloudy.  I boil honey till
> scum
> coagulates, skim, turn off heat, then add fruit, cover, and wait 30
> minutes.
> Then cool with wort chiller and place fruit in the fermenter with the
> must.
> Extracts more flavors.
> 
> 2) Heat extracts tannins from skins.  The bitterish taste you get in
> hearty red
> wines like cabernet and merlot. Not unpleasant, but to be considered
> in some
> fruits like grapes, blueberries, and peaches to some degree.  Limit
> extremes of
> heat or duration in heat to limit tannin utilizations.
> 
> 3)  Use fruit that has not been chemically preserved.  It will kill
> the yeast
> and give off flavors.  fresh fruit that is steeped will taste MUCH
> better.
> 
> 4)  remove fruit after primary frementation.  After about two weeks,
> there ain't
> much left but grusome looking hunks in the vat.  remove with
> santitized
> strainer, or rack the mead out from under the floating 'carcasses'
> 
> 5) vanilla beans will add a month to aging requirements....gotta
> mellow that
> stuff out!
> 
> you can find a few recipes at my page URL:
> 
> http://www.mindspring.com/~grizly/recipesontap.htm
> 
> I'll be gald to offer any other help or advise you may need.  I've
> been
> successfully brewing meads and beers for nigh on 13 years.  I've used
> many
> vegetable matters in my mead, including pomegranate, blueberry,
> honeydew,
> rhubarb, strawberries, apple, grape, wheat malt, mint, vanilla beans,
> cherries,
> raspberries, and watermelon.  We have even been invited to brew our
> wares for
> our crowns on a couple of occasions....a humbling honor indeed.
> 
> fra niccolo difrancesco
> Knaves of Grain
> 
> 
> Russell Gilman-Hunt wrote:
> 
> > Peach mead?  Peaches and honey?  Peach Mead?
> >
> > Can I have a recipe too?  *grin*  Or give me a few hints;
> > is it like a basic mead + peaches?  Fresh/canned? Boil them
> > with the honey?  Hmmm?  Just a hint, I'll work the rest.
> >
> > _________________________________________________________
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> >
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