Peach Mead 1 (Peach Purée)

This is the second step of mead making. The first step involved pitting, cutting, freezing, and defrosting the peaches. Freezing the peaches bursts the cell walls, thus allowing the yeast to get to the nutrients more easily. Defrosting is not necessary with a good blender, but you’ll probably have to reheat the water.

Because we didn’t have a really large pot on hand to mix 5 gallons worth of fluid, we broke up the process into 4 batches with two different pots. All of the ingredients were later mixed in a 5 gallon paint bucket.

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