Grasshopper5929
New Member
I am trying to make a summer peach pie sweeter mead. I have wine yeast currently, and am planning on adding 6 lbs of honey to 2 gallons of water, 6 lbs of fresh skinned and halved peaches, 4 grams of yeast, and 2 tsp of yeast nutrient, after initial fermentation and putting into new container, was going to add cinnamon and nutmeg to taste by soaking them in vodka. Possibly backseating if needed with brown suger, molasses, or honey. (Brown sugar or molasses for the pie flavor). I was wondering if anyone more experienced can offer advice or would do anything different.