INGREDIENTS

INSTRUCTIONS

Press  peaches  (after removing pits).  Dissolve honey in 4  pints  warm
water, blend in peach juice along with acid, tannin, and nutrients.  Add
100 ppm sulfite (2 campden tablets). After 24 hours, add yeast  starter,
allow  to ferment 7 days before adding elderflowers. Ferment on  flowers
for  3  days then strain off flowers and top off to 1 gallon  with  cold
water.   Ferment  until specific gravity drops to 10,  then  rack.  Rack
again when gravity drops to 5, and add 1 tablet campden. Rack again when
when  a heavy deposit forms, or after 3 months, whichever  comes  first.
Add another campden tablet. Rack again every 3-4 months, adding a tablet
after every second racking.
This  recipe  is based on procedures outlined in Making Mead,  by  Bryan
Acton  and  Peter Duncan. They advocate the use of campden  rather  than
boiling because they feel that after boiling for a long time most of the
essences  of the honey are gone. Read the "Basic Procedures" section  of
Acton & Duncan for more info.
Recipe By     : Michael Bergman
From:                                 Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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