5 gallon
6.3g Go-Ferm
126ml water
5g D47 yeast
8.4g Fermaid-O
1.045 SG / 11.2 Brix
1/3 sugar break = 1.030
1.000 FG before fruit addition
6 lbs of any light honey varietal (clover, orange blossom, etc...)
Add your honey into a bucket and top off with enough water needed to reach the starting gravity listed above.
Pitch your yeast as per Yeast Handling guide on MMR.
After pitching your yeast, add in:
1.5 lbs of fresh ginger (washed and sliced)
Follow the Nutrient Addition process on MMR.
Allow fermentation to finish, rack off of the ginger into secondary vessel and stabilize with sulfite and sorbate. After stabilizing, add in:
15 lbs of peaches, skin on, halved and pitted
or 2.2 lbs of organic peach puree (click here for example)
Force carbonation in kegs will be your only option for carbonation since we have stabilized the mead.