You know them.
You either love them or hate them.
I could eat them all day.
So, one day last week I wondered aloud to my Facebook and Twitter pals if a beer or mead made from Peeps (as fermentable sugar) would be good.
What was amazing was how many friends eagerly offered to taste it if I made it. So I made some calculations…
I need six pounds of blue or purple Peeps, STAT! (That’s 64 single-row packs).
— Penny Higgins (@paleololigo) March 1, 2015
//platform.twitter.com/widgets.jsThen realized that just using real Peeps wouldn’t work because of preservatives, so did some more calculations…
Does anyone know the ratio of white sugar to corn syrup in Peeps? — Penny Higgins (@paleololigo) March 1, 2015
I got my numbers – a handy recipe for home-made Peeps off the internet.
@NaturesPoisons @paleololigo Martha uses white sugar and gelatin http://t.co/NPXjURauca here’s another that has both http://t.co/aMUwwHGpDL
— Matthew Hartings (@sciencegeist) March 1, 2015
//platform.twitter.com/widgets.jsI was ready:
*Claps hands* Gonna brew a Peep mead and a Peep wheat ale. No doubt both will be gross, but who cares? In time for Easter! #brewing — Penny Higgins (@paleololigo) March 1, 2015
I started a Peep mead and a Peep wheat on Saturday.
I started with the mead. It was simple enough to boil white sugar and corn syrup and transfer it into a carboy when it was sufficiently cool.
Then I started the Peep wheat. I used the same ratio of sugar to corn syrup to represent the Peeps in this brew, then added wheat malt and some Magnum hops.
I pitched the yeast. Now the wait begins.
Fermentation did start. I knew the wheat would ferment, but totally didn’t expect anything from the mead.
Fermentation is still going strong.
I decided to feed the mead a little yeast nutrient yesterday, after realizing that sugar water probably doesn’t have much in the way of nutrition for the little guys. Fermentation has since picked up even more.
The wheat will be ready to drink in about 5 weeks, maybe sooner. I should try to have it ready by Easter, shouldn’t I?
The mead… well it’ll be a little longer. The last mead I made fermented for three months, then sat in bottles for six months before it was palatable. Mead requires patience.
I think the Peep wheat might work out. Maybe. The Peep mead… not hoping for much. But I’m willing to occupy one of my five one-gallon carboys for the experiment. Who knows? Maybe it’ll be delicious!