Mead Update - 11/23/25 - Ginger Peach

After taste testing and gravity testing the ginger peach mead, I decided to bottle it. The .75g of ginger only needed about 12 hours in the carboy to extract the right amount of flavor. That, along with a little back sweetening from the peach syrup, has given the mead a nicely balanced flavor. The other batch I've got going, the maple vanilla one, got to about 11% ABV with plenty of that maple…