Venturing into the world of PBJ meads and just started boiling the peanuts!. Here’s my recipe/plan:Ingredients:2.5lb roasted salted/shelled peanuts2.5lb frozen blueberries~4.5lb Kirkland clover honey71BGo FermYeast nutrient (Fermaid K/O + DAP)Steps:Rinse/scrub the peanuts to wash the salt off. I’ve read unsalted is better, but salted was cheaper/easier to find.Boil for 3-4 hours in 1 gallon of waterStrain the peanuts out of the peanut-waterCool the peanut water in the fridgeOnce cooled, skim the fat off the topUse this peanut water instead of regular water in the mustMix with honey to reach 1.3gal water + target OG of ~1.125 (adding extra volume to account for lees loss)Add 2.5lb thawed blueberries + 1x campden tabletAdd 71B w/ Go FermAt this point, I’m planning to follow a standard SNA protocol (either TOSNA 2.0 or a mix of DAP/Fermaid K).I’m hoping to hit a FG of ~1.020 for a semi-sweet mead. If it’s not sweet enough, I can backsweeten slightly with blueberry juice concentrate/honey.Any thoughts on this recipe? My inspiration comes from Reboog Vitis and Peanut Butter Jelly Crime. Method for infusing the PB flavor came from Chad Wiltz of Garagiste Meadery I have no idea on quantities to use for peanuts/blueberries, so took a stab and figured I would adjust from there. via /r/mead https://ift.tt/2V41efH
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