Recent content by Crash3d

I have a conical fermenter with temperature control and a glycol chiller. I was thinking of doing the mead in there to keep temp perfect. That should have the room for the fruit, and I might even be able to drop it out of the bottom under a bit of pressure when it has been in there long enough.

I am looking at doing a peach mead, but I think I may have some of my proportions in my recipe wrong. Looking for a little bit of help here. I'd like it to be semi sweet with the option to bump it a bit further with back sweetening if needed. I have loads of frozen peaches from our family tree...