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A peach melomel with Morton's Orchard organic peaches. Peaches were peeled, sliced and frozen in September 2014.
Yeast notes. Red Star Premier Cuvée yeast rehydrated at brew time. Yeast nutrient pitched after yeast.
Brew notes. The fruit came out of the freezer earlier in the day. We started the honey in the kettle with water and heated to about 160 degrees F and kept hot for about 15 minutes. The peaches were packaged in quart sized bags and some were still a bit frozen. We put some of the colder bags of peaches in with the must and heated them up a bit. More peaches went straight into the bucket. The warm must went into the bucket with the cold peaches and when stirred the temperature was good for yeast, so we pitched the yeast and followed that up with the yeast nutrient. Topped off with water to 6 gallons, stirred and stored with a bubble lock.
November 5, 2016 - brewed a peach melomel.
January 13, 2017 - racked. Put a nylon scrubby on the end of the racking cane, which did not clog during racking. Still very cloudy. We had about a half-gallon that didn't fit in the carboy, which we stored in a jar, which was clean but not sanitized, and covered with cloth. Will it go bad?
July 7, 2017 - racked again. It's getting clearer. We tried a bit of the stuff in the jar. It was obviously too young, but with good promise.
September 30, 2017 - Bottled. The stuff in the jar was badly oxidized and we threw it out, but there was a partly filled bottle left at the end and that was very good.