Homebrew RecipesRecipes for all kinds of home brewing – lager, wine, stout – the works

Brewing Method: Still Melomel
Yeast: Montrachet dry wine
Yeast Starter: nope, rehydrated dry
Batch Size: 5 US gallons
Original Gravity: ca. 1.115
Final Gravity: 0.099
Alcohol Content: %
Pasteurization Time: 10 minutes
Pasteurization Temp: 150F
Total Amount of Honey: 16 lbs
Color: peachy
Yeast Nutrient-Amount: none
Yeast Energizer-Amount: none
Primary Fermentation: 21 days at 75°F
Secondary Fermentation: 14 days at 75° on the fruit
Additional Fermentation: 90 days at 70°

Honey Bill:

12 lbs unprocessed apple blossom honey
4 lbs unprocessed clover honey

Other Flavorings or Fermentables:

18 lbs of the best darn white peaches you’ve ever seen, added to secondary. Note: peach flavor fades rather quickly so use a lot!

Brewers Notes:

Pretty dry considering the OG, I believe melomels tend to give a better fruit flavor if there’s a bit of residual sugar left.