Peach Mead Recipe D.I.Y.

Peach Mead Recipe D.I.Y.
Peach Mead Recipe D.I.Y.

Peach Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Peach Mead Recipe? You now have no reason to look any further you have just found what you have been looking for!


  • 4 liters of water
  • 4 liters water
  • 4 Tablespoons (30 ml) Elderflowers, stem removed (1/5 ounce, or 5.5 g)
  • 6 Tablespoons (45 ml) rose petals or buds (¼ ounce, or 7 g)
  • 8 cups chopped peaches
  • 6 cups of honey
  • 2 cup grape juice or orange juice
Step 2
  • 1 package Red Star Champagne yeast


Step 1

Place elderflowers and rose petals in a 2 quart in a bowl. Boil 8 cups of water an d let steep for 1 hour covered. 

Strain and stir in the honey and let c

Remove the skin and pits from peaches and chop them into 1/2 inch pieces. Crush the peach chunks till the juice starts running.

Combined the above along with your grape juice/orange juice add in the rest of the water and let it cool to room temperature.

Step 2
  • yeast

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Peach Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Let ferment for 1-2 months or more in the secondary then bottle.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.

Congratulations, You Have Completed Making this Awesome Peach Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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