30# of "local" Red Haven peaches made their way home from the market. I got some freezing to do. Then I think Schramm's Peach Ginger Mel is in the works.
Unless someone here has a better idea....
Posted 14 August 2013 - 02:29 PM
30# of "local" Red Haven peaches made their way home from the market. I got some freezing to do. Then I think Schramm's Peach Ginger Mel is in the works.
Unless someone here has a better idea....
Posted 14 August 2013 - 02:31 PM
30# of "local" Red Haven peaches made their way home from the market. I got some freezing to do. Then I think Schramm's Peach Ginger Mel is in the works.
Unless someone here has a better idea....
There is a better idea than that?
Posted 14 August 2013 - 02:55 PM
There is a better idea than that?
See, "The Ranger, the Cook, and A Hole In The Sky"
Posted 14 August 2013 - 03:52 PM
WTF is ... well, ok then...
*googles [color=rgb(40,40,40);font-family:helvetica, arial, sans-serif;]The Ranger, the Cook, and A Hole In The Sky*[/color]
Posted 14 August 2013 - 03:54 PM
See, "The Ranger, the Cook, and A Hole In The Sky"
Oh Peach brandy? Is there a recipe?
Posted 14 August 2013 - 04:53 PM
There is a better idea than that?
Dunno I haven't made it.
For anyone that has, how many pounds of peaches did you go with? Schramm recommends 12# but says up to 20# is even better.
Solid recipe. I have 10 gallons aging.
Does ginger die-off in an aged mead?
Posted 14 August 2013 - 05:11 PM
Oh Peach brandy? Is there a recipe?
nah just joking a bit, the Peach Ginger is delightful
Posted 14 August 2013 - 08:29 PM
I think we used 20-30 pounds per 5 gallons? Seems like 60-80 pounds went into a 15 gallon batch. I can't remember. More fruit is always better.So far, it's mellowed in harshness, but not in ginger flavour.
I found your thread on that one. Sounds like it will be good. Do you remember the FG or one you would shoot for were you to make it again?
Posted 08 September 2013 - 01:24 PM
I don't have the book
can someone give me the rundown on the Peach Ginger Mel?
I have a gallon of raw honey and wanna make some.
Posted 08 September 2013 - 03:07 PM
Thanks, I read that thread earlier today and was hoping for a little more detail
did you go all primary with you peaches or split primary secondary?
so far I have my recipe as
12 lbs Raw Wildflower honey
20 lbs Peaches (before stones and skins removed) thinking of splitting between primary/secondary 5/15
water
2 oz peeled fresh ginger root, smooshed
pectic enzyme
71b yeast
Hightest's SNAP
Posted 08 September 2013 - 03:13 PM
All primary.
do you feel you would secondary them next time?
Posted 08 September 2013 - 03:32 PM
Posted 08 September 2013 - 03:35 PM
All secondary.
how much volume are 20 lbs pitted peaches going to take up, what would you use to secondary?
Posted 08 September 2013 - 09:45 PM
It's been aging for 3 years now.
I wish I had the patience some of you have.
Posted 09 September 2013 - 07:11 AM
You just have to make enough of it and then "forget" about it.
just don't forget about the airlocks
silicone breathers are your friend
Posted 09 September 2013 - 07:13 AM
I used big bucket, maybe 7ish gallons. I don't recall how much the peaches displaced.how much volume are 20 lbs pitted peaches going to take up, what would you use to secondary?
Posted 09 September 2013 - 07:13 AM
You don't need patience, just a bad memory.I wish I had the patience some of you have.
Posted 09 September 2013 - 07:29 AM
You don't need patience, just a bad memory.
There are times when aging has its benefits.
Posted 09 September 2013 - 10:22 AM
There are times when aging has its benefits.
Except when you have underwear twice as old as your nine year old boy........ (me)
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