Recipe - Peach Melomel

6 pound Peaches
Three fourths pt Elderflowers
2 One half pound Acacia honey
ounce Tannin
Graves yeast
One fourth ounce Tartaric acid
One fourth ounce Malic acid

Press peaches (after removing pits). Dissolve honey in 4 pints warm
water, blend in peach juice along with acid, tannin, and nutrients. Add
100 ppm sulfite (2 campden tablets). After 24 hours, add yeast starter,
allow to ferment 7 days before adding elderflowers. Ferment on flowers
for 3 days then strain off flowers and top off to 1 gallon with cold
water. Ferment until specific gravity drops to 10, then rack. Rack
again when gravity drops to 5, and add 1 tablet campden. Rack again when
when a heavy deposit forms, or after 3 months, whichever comes first.
Add another campden tablet. Rack again every 34 months, adding a tablet
after every second racking.

This recipe is based on procedures outlined in Making Mead, by Bryan
Acton and Peter Duncan. They advocate the use of campden rather than
boiling because they feel that after boiling for a long time most of the

essences of the honey are gone. Read the "Basic Procedures" section of
Acton & Duncan for more info.

Recipe By : Michael Bergman

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip