I've got ~50lbs of honey in a bucket waiting for time and a fermenter to become mead, and then honey shine.
I saw an add today for 1/2 bushels of peaches at a local market, and the gears in my brain started to turn....hmmm, peach melomel turned to brandy!!
I'm thinking of freezing the peaches, then thaw and pull the pits, and hit w/ pectic enzyme. After that water and honey to 1.070.
Sound about right? Anyone ever done a honey shine w/ fruit like this? Experience?
Anyone w/ experience with what yeast to use w/ peaches?
Thanks!
K
I saw an add today for 1/2 bushels of peaches at a local market, and the gears in my brain started to turn....hmmm, peach melomel turned to brandy!!
I'm thinking of freezing the peaches, then thaw and pull the pits, and hit w/ pectic enzyme. After that water and honey to 1.070.
Sound about right? Anyone ever done a honey shine w/ fruit like this? Experience?
Anyone w/ experience with what yeast to use w/ peaches?
Thanks!
K