A peach melomel
Boil honey, yeast nutrient, and 3 quarts water for 10 minutes, skimming off foam. Place juice in a 3 gallon carboy and pour in the hot honey mixture. Add water to make 3 gallons. When the must is at room temperature, sprinkle the yeast on top of the must (without mixing), and fit the fermentation lock. Ferment until clear. Rack as necessary, bottle and age.
13 June 1999
25 July 1999
This recipe was developed by a friend.