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Mead Lovers Digest #1278
Subject: Mead Lover's Digest #1278, 2 September 2006
From: mead-request@talisman.com
Mead Lover's Digest #1278 2 September 2006
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: Mead Lover's Digest #1277, 29 August 2006 ("Kel Rekuta")
Fresh Ripe Peachs in Mead (DocMac9582@aol.com)
Re: Mead Lover's Digest #1277, 29 August 2006 (Carl McGowan)
8/29 Competition announcement (JayAnkeney@aol.com)
Peach Melomel ("Robert Farrell")
RE: Peach Melomel (Leo Vitt)
Re: Peach melomel (Ken Schramm)
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Subject: Re: Mead Lover's Digest #1277, 29 August 2006
From: "Kel Rekuta" <kel.rekuta@gmail.com>
Date: Tue, 29 Aug 2006 12:33:20 -0400
On 8/29/06, mead-request@talisman.com <mead-request@talisman.com> wrote:
> Subject: Peach melomel
> From: "Jones, Steve (IT)" <stjones@eastman.com>
> Date: Mon, 21 Aug 2006 12:00:28 -0400
>
> What is the general consensus on using Peaches in a mead?
>
> I've got a 3 gallon batch of 14% mead that I was planning on racking
> onto about 10 lbs of fresh ripe peaches (skinned, depitted, macerated).
> However, a beekeeper friend says that 3 lbs/gal is way too much, and
> that in meads a little peach character is more desirable than a lot. He
> recommended no more than 1/2 lb/gal, which sound like to little to me.
>
> What do you all think? I know that I could go ahead with the larger
> amount, then blend with straight mead if desired, but I'd like to get it
> about right the first time.
>
> Thanks,
>
> Steve Jones
I don't think he likes peaches. ;-) Peaches are not strongly
flavoured. I think I used 8lbs in a five gallon batch a few years ago.
Not overpowering. Half a pound per gallon is too little, IMHO.
Kel Rekuta
------------------------------
Subject: Fresh Ripe Peachs in Mead
From: DocMac9582@aol.com
Date: Tue, 29 Aug 2006 12:50:42 EDT
I made peach mead with frozen peaches (Gordon Food Service). After two
additions, probably totaling 1.5 lbs/gal, I couldn't taste the peach. The
frozen peaches were a little on the unripe side. Only two or three fresh
and very ripe peaches gave me my "Hint of Peach" that I thought was good
enough to submit to the International Mead Festival this last year (but
didn't win anything). My observation is that there is a LARGE difference
in the amount of flavor that peaches impart, depending on how ripe they are.
So it would be difficult to know how much to add without first tasting the
peaches.
Carl McMillin
Brecksville, OH
------------------------------
Subject: Re: Mead Lover's Digest #1277, 29 August 2006
From: Carl McGowan <cbmcgowan@yahoo.com>
Date: Tue, 29 Aug 2006 10:06:06 -0700 (PDT)
Peach Mead: I use two to four pounds of peaches in a gallon. However,
taste is the issue. I like meads that emphasize the flavor and aroma. Carl
------------------------------
Subject: 8/29 Competition announcement
From: JayAnkeney@aol.com
Date: Tue, 29 Aug 2006 13:27:02 EDT
Fellow meadsters,
There is going to be a very special homebrew/mead competition in Los Angeles
on September 16th: the 10th annual Pacific Brewers Cup. This year the Pacific
Brewers Cup 2006 is being hosted by The Strand Brewers and you can learn more
about it at www.strandbrewers.org/PBC. An official call for judges/entries
will follow from the competition's judge coordinator.
But the heads up I'd like to give the Mead Lover's Digest is that The Strand
Brewers are determined to make this a competition like no other. They have
raised a significant amount of sponsorship funds and are committed to applying
all of it to running the competition and providing some really spectacular
prizes. No rosette ribbons here, but trophies you will be proud to display
on your mantelpiece.
Also, we invite you to participate in the judging itself. The Pacific Brewers
Cup is going to be held in a ballroom of the Four Points Sheraton hotel near
LAX. That's a spectacular, white table cloth venue for the judging, and it
will be followed by a catered lunch.
The Pacific Brewers Cup rotates each year between the three local homebrew
clubs (The Strand Brewers, Pacific Gravity, and The Long Beach Homebrewers).
That's a structure that has proven very successful with each club trying to
outdo the others when its turn comes to do the hosting. I can heartily
recommend it to other clubs interested in starting their own competitions.
We are actively looking for judges, stewards and--most importantly--entries.
And this year thanks to the generosity of the Southern California brewing
community, The Pacific Brewers Cup 2006 going to be a lavish affair.
Participate if you can.
www.strandbrewers.org/PB
Jay Ankeney
220 39th St.
Manhattan Beach, CA 90266
(310) 545-3983
------------------------------
Subject: Peach Melomel
From: "Robert Farrell" <bfarrell100@hotmail.com>
Date: Tue, 29 Aug 2006 10:48:11 -0700
>Subject: Peach melomel
>From: "Jones, Steve (IT)" <stjones@eastman.com>
>Date: Mon, 21 Aug 2006 12:00:28 -0400
>
>What is the general consensus on using Peaches in a mead?
>
>I've got a 3 gallon batch of 14% mead that I was planning on racking
>onto about 10 lbs of fresh ripe peaches (skinned, depitted, macerated).
>However, a beekeeper friend says that 3 lbs/gal is way too much, and
>that in meads a little peach character is more desirable than a lot. He
>recommended no more than 1/2 lb/gal, which sound like to little to me.
>
>What do you all think? I know that I could go ahead with the larger
>amount, then blend with straight mead if desired, but I'd like to get it
>about right the first time.
>
>Thanks,
>
>Steve Jones
Steve-I suggest you go for it with the 3#/gallon. If you find there is too
much peach character, you can always dilute using a plain light honey mead.
One of the guys in our beerclub swears by using 8# of fruit/gallon. I
believe it overwhelms the honey, but it makes for some delightful fruit
wine.
Bob Farrell
Portland, OR
------------------------------
Subject: RE: Peach Melomel
From: Leo Vitt <leo_vitt@yahoo.com>
Date: Tue, 29 Aug 2006 11:49:49 -0700 (PDT)
Steve Jones asked for opinions about how much fruit to add to his mead.
>However, a beekeeper friend says that 3 lbs/gal is way too much, and
>that in meads a little peach character is more desirable than a lot. He
>recommended no more than 1/2 lb/gal, which sound like to little to me.
Maybe your friend's idea is to make a mead that has a hint of peach
flavor.
In general, 2 to 3 lbs/gal sounds like the quantity most people have
told me they use for fruit in any variety of melomel. Peaches have an
even more delicate flavor, so having enough is important.
The strength of flavor and sweetness level of the base mead can make a
difference in how much fruit you want. After all, a balance of flavors
is desired.
Steve my thought is: If you don't put enough in, the only way to add
more is to find more peaches. That might be months from now when you
no longer have access to more peaches. However, should you decide you
want to thin it out later, you can by blending in more plain mead. You
may need to make it first.
My suggestion: Use the 3lbs/gal you planned. If it is too strong for
your taste, make more mead and blend.
Leo Vitt
Sidney, NE
------------------------------
Subject: Re: Peach melomel
From: Ken Schramm <compleatmeadmaker@wowway.com>
Date: Tue, 29 Aug 2006 19:46:21 -0400
Hi Steve;
Don't believe everything you hear. I took a peach melomel that I
made with 3+ lbs /gallon to the NHC a few years back. It was
extremely well received. It went faster than my cherry or a
metheglin that I also took. It was a huge hit with one woman who
might have gotten me into trouble had I not been so committed to my
wife, and thankfully in my home town. I loved it too, and I was
pretty bummed when that keg ran dry early on. It was some pretty
sensuous stuff.
Just make sure you have chosen a honey variety with enough aromatic
dynamics to provide balance and complexity.
Now you've got me thinking....
Ken
------------------------------
End of Mead Lover's Digest #1278
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