25 - Ginger Peach

After taste testing and gravity testing the ginger peach mead, I decided to bottle it. The .75g of ginger only needed about 12 hours in the carboy to extract the right amount of flavor. That, along with a little back sweetening from the peach syrup, has given the mead a nicely balanced flavor.

The other batch I've got going, the maple vanilla one, got to about 11% ABV with plenty of that maple sweetness left, so I decided to stop fermentation there and keep this one from going as dry as the others I've been making. I put it in the fridge to cold crash it for 24h, then racked it into a new carboy with potassium sorbate and a campden tablet already dissolved in a bit of spring water. This will help to further inhibit the yeast and keep the mead around 11-12% ABV.

After a few more days in the fridge, I'll sanitize the oak chips and add those to the mead in a brew bag along with the vanilla bean and allspice berries, each in their separate brew bag for easy removal when the flavor is right. I'm very excited about this one! I think this is going to be the best one yet. It should age well and be a really nice fall mead next year.