A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
Made this about a year ago and it has been aging pretty well. About 12% ABV. I think it still has a slight off-flavour, but that's probably due to not using the best honey.
When in doubt, age it out!
Alternatively you could consider back sweetening, or oaking, to add some extra flavor that might counterbalance it some.
I’ve read that it’s hard to carry through the peach flavor. How’d you do it for your brew?
By adding half the peaches in secondary. The peach flavour is subtle but it is definitely present. I also used a cider yeast, so it was nearly at its ABV limit when the peaches were added, maybe that helped slow down the fermentation as well.
Nice. Good note. I’ll keep that in mind. Peach is on my list to try and brew with. I’ve also read that apricot juice is a good substitute to carry a stronger peach flavor but I’ve not had a chance to confirm that yet.